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How to Prepare Appetizing Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker

Without fail making ultimate Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker easy, tasty, practical.

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

Good Evening every body, at this time you get present recipe Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker with 9 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 11 stages of easy cooking Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker.

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

  1. Prepare 250 grams : Fresh okara.

  2. Needed 50 grams : *Pancake mix.

  3. Needed 12 : to 15 grams *Matcha.

  4. Needed 1 tsp : * Green tea leaves (optional).

  5. Prepare 2 medium : Eggs.

  6. Prepare 100 ml : Soy milk.

  7. Prepare 1 1/2 : to 2 tablespoons Brown sugar syrupetc.).

  8. Prepare 10 grams : plus Raw cane sugar.

  9. Prepare 70 grams : Cooked sweet black soy beans.

If all ingredients Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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