Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, black bean & okara cake (matcha & kuromitsu flavour). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is something which I’ve loved my entire life.
Black bean may refer to: Black adzuki bean, a variety of adzuki bean in Korean cuisine. Black gram (Vigna mungo), a variety of gram (lentil) in South Asian cuisine. Black soybean, in East Asian cuisine.
To begin with this recipe, we have to first prepare a few ingredients. You can cook black bean & okara cake (matcha & kuromitsu flavour) using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Black Bean & Okara Cake (Matcha & Kuromitsu Flavour):
- Get 300 grams Fresh okara
- Make ready 2 medium Egg
- Make ready 100 ml Soy milk
- Get 70 grams Boiled kuromame
- Prepare 2 stick Matcha (I used store-bought matcha latte mix)
- Make ready 1 tbsp Kuromitsu
- Take Brown sugar walnuts & koshi-an version
- Prepare 100 grams Koshi-an (store-bought)
- Prepare 3 Brown sugar coated walnuts (store-bought)
- Get 1 tbsp Condensed milk
- Get 1 Used tea leaves (optional)
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Steps to make Black Bean & Okara Cake (Matcha & Kuromitsu Flavour):
- Prepare the kuromame by soaking for 4-6 hours and boiling them.
- Make the cake batter by mixing the fresh okara with the matcha until it's evenly distributed.
- Separate the egg whites and yolks. Mix the egg yolks with 1/2 of the kuromitsu and soy milk. Whip the egg whites until soft peaks form, then add the rest of the sugar and continue to whip until stiff peaks form.
- Mix the egg yolk mixture into the okara mixture in 2 batches, add the black soy beans and stir in until evenly distributed.
- Add the whipped egg whites to the okara mixture in 2 batches, folding gently after each addition. Pour the mixture into the rice cooker pot and drop the pot from a height onto a surface to eliminate excess air bubbles.
- Cook in the rice cooker. Do this by first leaving the cake to cook on the normal rice cooking mode until it's half-baked. Then set it to cook again on quick cooking mode.
- To cool the cake, switch off the warming function, then open the lid and allow it to cool inside the rice cooker.
- Let the cake thoroughly cool until you can easily remove it from the rice cooker pot, then it's ready to eat.
- Here is another variation to this recipe: Mix used green tea leaves into the batter in place of the black soy beans, then sandwich some koshi-an and brown sugar walnuts for an authentic Japanese confectionary.
- For this version, the egg yolk should be mixed with 1 tablespoon of kuromitsu and the egg white should be mixed with 1 tablespoon of condensed milk. The cake should contain 100 g of koshi-an and 3 brown sugar walnuts. One cake is 145 kcal.
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