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1
Prepare the kuromame by soaking for 4-6 hours and boiling them.
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2
Make the cake batter by mixing the fresh okara with the matcha until it's evenly distributed.
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3
Separate the egg whites and yolks.
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4
Mix the egg yolks with 1/2 of the kuromitsu and soy milk.
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5
Whip the egg whites until soft peaks form, then add the rest of the sugar and continue to whip until stiff peaks form.
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6
Mix the egg yolk mixture into the okara mixture in 2 batches, add the black soy beans and stir in until evenly distributed.
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7
Add the whipped egg whites to the okara mixture in 2 batches, folding gently after each addition.
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8
Pour the mixture into the rice cooker pot and drop the pot from a height onto a surface to eliminate excess air bubbles.
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9
Cook in the rice cooker.
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10
Do this by first leaving the cake to cook on the normal rice cooking mode until it's half-baked.
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11
Then set it to cook again on quick cooking mode.
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12
To cool the cake, switch off the warming function, then open the lid and allow it to cool inside the rice cooker.
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13
Let the cake thoroughly cool until you can easily remove it from the rice cooker pot, then it's ready to eat.
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14
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.
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15
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.
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16
The cake should contain 100 g of koshi-an and 3 brown sugar walnuts.
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17
One cake is 145 kcal.
