I make soy milk at home so I always have lots of okara left. I wanted to find a way to put this okara to good use. This is a really simple recipe. All you do is mix everything together and put it in the rice cooker. This is a standard breakfast dish in our house. Recipe by SandyMiao

I would normally buy the chi chi's corn cake mix but the stores have been out of it for a while now and I love to have it on the side when we eat tacos so I found this recipe. Its pretty darn close and oh so good !

I had 1/2 of a sweet potato leftover so I decided to make a cake with it. It weight just 250g...and I used 1 pack (200ml) of soy milk, so there are no leftovers after making this cake.If you don't have any pancake mix, you can use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder sifted together iinstead. If you only mash the sweet potato roughly, the cake will have a chunky texture. Recipe by invitro

I re-discovered a test recipe memo I'd written down by coincidence. It said "I like it. Use more almond flour." But I hadn't written down the number of eggs to use, and the amount of flour seemed really low. I guessed that it might be 1 egg, so I tried it with added almond flour and 1 egg and it seemed to work. Maybe I wanted to use up some leftover fresh cream or something or make a sweet potato like cake. So, that's kind of what it's like, even though it's a kabocha squash cake.When cut or pureed in step 1, if you feel that the kabocha squash you have is watery, it may be safer to leave out the milk (I've tried it out). If you add some vanilla oil in step 5 it's delicious. The sugar amount indicated in the recipe is for a pretty sweet kabocha squash. If it's difficult to adjust the sweetness before baking, try to adjust it afterwards by sprinkling on some powdered sugar or something. I also recommend serving the cake with ice cream.I originally made this cake with sweet potatoes, so you could make it with sifted sweet potato instead of kabocha squash. Recipe by Sabumochi

love it

I saw sweet potato cake bars advertised on a home-delivery site. I figured I could make them myself, so gave it a go.You could use a food processor for the puree. Recipe by nyonta

This recipe was passed down for generations amongst the Japanese living in the States. You can enjoy crispy(the outside) and gooey (the inside) texture at once and must like this! I also like to bake with a little bit of green tea powder. It gives a lovely flavour and colour to your cake :) I used homemade azuki red bean paste(check my recipe!), and I don't make this cake very sweet. If you have a sweet tooth, adjust sugar amount as you desire. Canned bean paste also works well. It's usually very sweet.

This is my version of an easy peasy sweet potato cheese cake!

I wanted to have some sweet potatoes but I wanted some cake, too. So I granted this wish with this potato-filled cake I created. The potatoes inside this cake are boiled for sweetness and the cake itself was made to be not too dense.Though it may be a bit annoying, straining the sweet potatoes will give them a softer feel.Add in the egg a little at a time so they don't separate.The cake will come out with a lighter finish if you use powdered sugar. Even if one part gets burned, it will still be delicious.If you let the cake sit for a day, it will become moist and even more delicious. Recipe by Keyua

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air.It'll come out moist and fluffy.If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave.The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank