Matcha Cake with Okara (Soy Pulp) and Soy Milk

Name: Matcha Cake with Okara (Soy Pulp) and Soy Milk
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Okara (1); 150 grams Soy milk (2); 70 grams Sugar; 15 grams Corn starch; 2 Eggs; 2 tbsp Matcha; 2 tsp Baking powder; 150 grams Okara (1); 200 grams Soy milk (2)

cookpad.japan @cookpad_jp

I had a craving for a healthy matcha okara cake, so I came up with my own recipe.

The cake will shrink if removed from the pan while hot, so wait until it has cooled to remove from the pan. It's tasty as is, but I recommend wrapping and chilling it in the refrigerator to make it moist and cool. Adjust the amount of soy milk depending on the moistness of the okara. Recipe by Assarisawayaka

I had a craving for a healthy matcha okara cake, so I came up with my own recipe.

cookpad.japan @cookpad_jp

I had a craving for a healthy matcha okara cake, so I came up with my own recipe.

Saved

Ingredients

6 servings

Recipe for fresh okara
200 gramsOkara (1)
150 gramsSoy milk (2)
70 gramsSugar
15 gramsCorn starch
2Eggs
2 tbspMatcha
2 tspBaking powder
Recipe for dry okara
150 gramsOkara (1)
200 gramsSoy milk (2)

Saved

Steps

1

Thoroughly blend together all the ingredients except for eggs in a food processor.
2

Add the eggs,
3

and process until smooth and evenly combined.
4

Pour into a cake pan lined with parchment paper, and bake for 40 minutes at 180℃.
5

Cool in the pan, and when completely cooled, remove from the pan and slice.