Surprisingly, this cake was made of okara (おから). As I mentioned in my previous entry, okara is tofu byproducts. Tofu lees, soy pulp, is called okara in Japanese. Okara is high nutrient food and is high in protein and fiber. Moreover, okara is very inexpensive. It's usually a few dollars for this 2 lb bag. :) However, it's pretty hard to find okara at supermarkets because fresh okara spoils pretty quickly, so it only sells for just a short while (Just several days). If you want to get okara, you can find okara at tofu section in Japanese supermarket. If you cannot use up all your okara in a few days or so, just store them in your freezer. It will last two to three months. :) Anyway, I'm going to share how to make healthy okara chocolate cake with you. :)
Ingredients
20g (0.7 oz) of Butter (Melted)
2 Egg Yolks
20g (0.7 oz) of Honey
100g (3.5 oz) of Milk
40g (1.4 oz) of Unsweetened Cocoa Powder
100g (3.5 oz) of Fresh Okara
2 Egg Whites
50g (1.7 oz) to 100g (3.4 oz) of Sugar (It's slightly bitter and less sweet with 50g of sugar, so if you have a sweet tooth, add more sugar.)
Fresh Okara |
1. Mix melted butter and egg yolks thoroughly. Add honey, milk and cocoa powder and mix them thoroughly.
2. Add fresh okara and mix them thoroughly.
3. Put egg whites and sugar into the mixer bowl and whisk together to make meringue.
4. Add 1/3 of meringue and stir them well.
5. Add the rest of meringue into the bowl and stir them.
6. Coat a baking dish with non-stick cooking spray. Then, pour the mixture into it. Bake it in an oven at 180℃ (356℉) for about 30 minutes.
7. Enjoy! (Optional : Garnish it with sliced strawberries and whipped heavy cream.)
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Hi Ringo
ReplyDeleteThanks for posting this! I've just made some tofu and have lots of okara left over, so I'm going to try your recipe. Just a little comment on the wording of the recipe. Steps 3, 4, and 5 mention 'whipped cream'. I found this confusing at first. I'd probably either call it 'meringue' or just 'whipped egg-white (mixture)'.
Thanks again!
Thank you for teaching me.:) I've just revised them. Thanks again!
DeleteI recently started making my own soymilk, so I have loads of leftover okara in the fridge and I'm always on the lookout for new ways of using it up. I loved this recipe! The cake came out so moist and fluffy, with a very rich chocolatey taste. I didn't add any sugar at all, just the honey and also some cherries, and the sweetness level was just perfect for me. I think it's a great breakfast choice, nutritious and delicious :)
ReplyDeleteI am glad that you loved this recipe!
Delete