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

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Everybody likes to have dessert just after their meals and if you are one of those folks you may want to consider some citrus fruit. Together with vitamin C, you will find that there are lots of other health benefits that you will find in these types of fruits. You may also want to put together a number of things like orange sections, shredded coconut mixed with a teaspoon of honey.

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We hope you got insight from reading it, now let's go back to black soybean matcha tea okara cake easily made with pancake mix in a rice cooker recipe. 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 cook it.

The ingredients needed to make Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker:

1. Take 250 grams of Fresh okara.
2. Prepare 50 grams of ＊Pancake mix.
3. Get 12 of to 15 grams ＊Matcha.
4. You need 1 tsp of ＊ Green tea leaves (optional).
5. Get 2 medium of Eggs.
6. Use 100 ml of Soy milk.
7. Use 1 1/2 of to 2 tablespoons Brown sugar syrupetc.).
8. Use 10 grams of plus Raw cane sugar.
9. Get 70 grams of 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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