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Black Bean & Okara Cake (Matcha & Kuromitsu Flavour)
Black Bean & Okara Cake (Matcha & Kuromitsu Flavour)

Before you jump to Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.

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Furthermore when it comes to having a dessert after your meals you should think of having various citrus fruits. Citrus fruits also present you with vitamin C, along with other vitamins and also minerals that can help keep you healthy. You may also want to mix a few things like orange sections, shredded coconut blended with a teaspoon of honey.

If you decide that your health is important to you, you ought to take these tips to heart. Also if you remove all the processed foods that you shouldn’t be eating anyway, you will probably find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to black bean & okara cake (matcha & kuromitsu flavour) recipe. To cook black bean & okara cake (matcha & kuromitsu flavour) you need 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Black Bean & Okara Cake (Matcha & Kuromitsu Flavour):
  1. Provide Fresh okara
  2. Prepare Egg
  3. Prepare Soy milk
  4. Take Boiled kuromame
  5. Get Matcha (I used store-bought matcha latte mix)
  6. You need Kuromitsu
  7. You need Brown sugar walnuts & koshi-an version
  8. Use Koshi-an (store-bought)
  9. Provide Brown sugar coated walnuts (store-bought)
  10. Prepare Condensed milk
  11. You need Used tea leaves (optional)
Instructions to make Black Bean & Okara Cake (Matcha & Kuromitsu Flavour):
  1. Prepare the kuromame by soaking for 4-6 hours and boiling them.
  2. Make the cake batter by mixing the fresh okara with the matcha until it's evenly distributed.
  3. 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.
  4. Mix the egg yolk mixture into the okara mixture in 2 batches, add the black soy beans and stir in until evenly distributed.
  5. 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.
  6. 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.
  7. To cool the cake, switch off the warming function, then open the lid and allow it to cool inside the rice cooker.
  8. Let the cake thoroughly cool until you can easily remove it from the rice cooker pot, then it's ready to eat.
  9. 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.
  10. 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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