Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, black bean & okara cake (matcha & kuromitsu flavour). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Black Bean & Okara Cake (Matcha & Kuromitsu Flavour) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. 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. Prepare 2 medium Egg
3. Take 100 ml Soy milk
4. Get 70 grams Boiled kuromame
5. Get 2 stick Matcha (I used store-bought matcha latte mix)
6. Take 1 tbsp Kuromitsu
7. Make ready Brown sugar walnuts & koshi-an version
8. Get 100 grams Koshi-an (store-bought)
9. Prepare 3 Brown sugar coated walnuts (store-bought)
10. Make ready 1 tbsp Condensed milk
11. Prepare 1 Used tea leaves (optional)

It is a very popular bean in various regions of Brazil, and is used in the national dish, feijoada. It is also a main ingredient of Moros y Cristianos in Cuba, is a required ingredient in the typical gallo pinto of Costa Rica and Nicaragua. In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans.

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.

In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside. Dense aggregations can rapidly develop on soft shoot tips, flower stems and on the underside of the younger leaves. FREE Delivery on your first order shipped by Amazon.

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