Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, black bean & okara cake (matcha & kuromitsu flavour). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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.

Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have black bean & okara cake (matcha & kuromitsu flavour) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Black Bean & Okara Cake (Matcha & Kuromitsu Flavour):

1. Make ready 300 grams Fresh okara
2. Get 2 medium Egg
3. Take 100 ml Soy milk
4. Make ready 70 grams Boiled kuromame
5. Make ready 2 stick Matcha (I used store-bought matcha latte mix)
6. Make ready 1 tbsp Kuromitsu
7. Prepare Brown sugar walnuts & koshi-an version
8. Prepare 100 grams Koshi-an (store-bought)
9. Take 3 Brown sugar coated walnuts (store-bought)
10. Take 1 tbsp Condensed milk
11. Prepare 1 Used tea leaves (optional)

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Steps 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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