//]]> Easiest Way to Make Speedy Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame | Make Your Favorite Restaurant Dishes At Home!

30/10/2020 19:50

Easiest Way to Make Speedy Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame

by Gene Wise

Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame
Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, matcha okara cake ☆ made with brown sugar syrup and black sesame. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have matcha okara cake ☆ made with brown sugar syrup and black sesame using 9 ingredients and 9 steps. Here is how you can achieve that.

 

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The ingredients needed to make Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame:
  1. Prepare 300 grams Fresh okara
  2. Make ready 150 grams Egg
  3. Make ready 120 ml Soy milk
  4. Prepare 2 tbsp Kuromitsu (for the egg yolks) or
  5. Take 1 tbsp Brown sugar (for the egg whites)
  6. Prepare 30 grams ・Pancake mix
  7. Make ready 2 stick ・Commercial matcha latte powder
  8. Prepare 2 tbsp ・Ground black sesame seeds
  9. Prepare 30 grams of ingredients that will give it a nice texture such as sweet red beans, boiled black beans and adzuki beans, nuts such as pistachios,or brown sugar etc. Your favorite topping


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Instructions to make Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame:
  1. Separate the egg yolks and whites.
  2. Add the kuromitsu to the egg yolks and whisk. Add in the soy milk and mix in the okara.
  3. Sift the ingredients marked・into Step 2, and blend everything together.
  4. After whipping the egg whites until soft peaks form, add the brown sugar and continue whipping until stiff peaks form.
  5. Add Step 2 into the meringue in two batches, and lightly mix together.
  6. Pour half of the batter into the rice cooker pot that has been lightly coated with oil, and scatter the toppings. Pour in the remaining batter, and drop the pot several times to pop trapped air bubbles.
  7. Cook it on normal rice cooking mode, and switch it off once it changes over to warming mode. Open the lid, and let it sit to cool.
  8. Once the condensation has evaporated from the residual heat, flip it onto a wire rack. Let it sit in the fridge overnight and then cut into your desired portion sizes.
  9. This is delicious if you top it with kuromitsu or kinako (not listed).

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