Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame

Name: Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame
Cuisine: American
Ingredients: 300 grams Fresh okara; 150 grams Egg; 120 ml Soy milk; 2 tbsp Kuromitsu (for the egg yolks) or; 1 tbsp Brown sugar (for the egg whites); 30 grams ・Pancake mix; 2 stick ・Commercial matcha latte powder; 2 tbsp ・Ground black sesame seeds; 30 grams of ingredients that will give it a nice texture such as sweet red beans, boiled black beans and adzuki beans, nuts such as pistachios,or brown sugar etc. Your favorite topping

cookpad.japan @cookpad_jp

Currently, I am obsessed with adding kuromitsu, black sesame, and kinako to matcha soy milk.
I realized these ingredients could make an okara cake! So I made this based off an existing recipe.

The dough will become hard if you knead it too much in Step 5, so lift it up from the bottom of the bowl and fold it onto itself in a cutting motion. This will create a fluffy batter.
This dough has a high ratio of okara, so cut it after letting it sit for a sufficient amount of time (the dough may fall apart if you try to cut it right afterwards). Recipe by tearstar

Currently, I am obsessed with adding kuromitsu, black sesame, and kinako to matcha soy milk.
I realized these ingredients could make an okara cake! So I made this based off an existing recipe.

cookpad.japan @cookpad_jp

Currently, I am obsessed with adding kuromitsu, black sesame, and kinako to matcha soy milk.
I realized these ingredients could make an okara cake! So I made this based off an existing recipe.

Saved

Ingredients

300 gramsFresh okara
150 gramsEgg
120 mlSoy milk
2 tbspKuromitsu (for the egg yolks) or
1 tbspBrown sugar (for the egg whites)
30 grams・Pancake mix
2 stick・Commercial matcha latte powder
2 tbsp・Ground black sesame seeds
30 gramsof ingredients that will give it a nice texture such as sweet red beans, boiled black beans and adzuki beans, nuts such as pistachios,or brown sugar etc. Your favorite topping

Saved

Steps

1

Separate the egg yolks and whites.
2

Add the kuromitsu to the egg yolks and whisk. Add in the soy milk and mix in the okara.
3

Sift the ingredients marked・into Step 2, and blend everything together.
4

After whipping the egg whites until soft peaks form, add the brown sugar and continue whipping until stiff peaks form.
5

Add Step 2 into the meringue in two batches, and lightly mix together.
6

Pour half of the batter into the rice cooker pot that has been lightly coated with oil, and scatter the toppings. Pour in the remaining batter, and drop the pot several times to pop trapped air bubbles.
7

Cook it on normal rice cooking mode, and switch it off once it changes over to warming mode. Open the lid, and let it sit to cool.
8

Once the condensation has evaporated from the residual heat, flip it onto a wire rack. Let it sit in the fridge overnight and then cut into your desired portion sizes.
9

This is delicious if you top it with kuromitsu or kinako (not listed).