Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker
Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, black soybean matcha tea okara cake easily made with pancake mix in a rice cooker. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook black soybean matcha tea okara cake easily made with pancake mix in a rice cooker using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker:
  1. Make ready 250 grams Fresh okara
  2. Prepare 50 grams ＊Pancake mix
  3. Get 12 to 15 grams ＊Matcha
  4. Take 1 tsp ＊ Green tea leaves (optional)
  5. Take 2 medium Eggs
  6. Get 100 ml Soy milk
  7. Get 1 1/2 to 2 tablespoons Brown sugar syrupetc.)
  8. Take 10 grams plus Raw cane sugar
  9. Prepare 70 grams Cooked sweet black soy beans
Instructions to make Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker:
  1. Cut the black soy beans in half.
  2. Divide the eggs into yolks and whites. Add brown sugar syrup to the egg yolks and mix well, then add the soymilk and mix again.
  3. Whip the egg whites. When they have formed soft peaks, add the sugar, and make fairly stiff meringue (with stiff, shiny peaks).
  4. Add the okara to the bowl with the egg yolk-soy milk liquid from step 2, and mix well. Sift the ＊ ingredients together, add to the bowl, and mix.
  5. Add the whipped meringue in 2 batches. Use a rubber spatula and scoop the batter up from the bottom to mix evenly.
  6. Put half the batter in the rice cooker bowl, scatter in the beans, and add the rest of the batter on top.
  7. Drop the rice cooker bowl several times on a countertop to push out any extraneous air bubbles. Put the bowl in the rice cooker and switch the cooker on. When the cooking cycle is finished, switch off the 'keep-warm' function, open the lid and leave the cake to cool down.
  8. It continues to cook as it's cooling down. If it fails to cook properly reheat on the 'quick cook' cycle.
  9. When the cake has cooled down completely, put it on a plate and rest it in the refrigerator before slicing it.
  10. I used an IH rice cooker. If your rice cooker's bowl is losing its non-stick coating, oil it lightly before adding the batter, and the cake will come out cleanly.
  11. If you live in a country where it's hard to get a hold of fresh okara, see Piglet's "Homemade Soy Milk & Okara" -. You can make it quite easily.

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