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1
Put the okara into a plastic bag, and microwave for 1-2 minutes with its opening wide open in order to reduce the excess moisture.
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2
Let the okara cool in the bag until cool to the touch.
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3
Add tea leaves (or other ingredients such as sesame seeds), sugar, and cake flour to the bag in that order, shaking well with each addition.
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4
Once they are well mixed, knead it into a dough.
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5
Roll the dough from the outside of the bag so it's about 2-3 mm thick, then cut into bite-sized pieces with a knife, again from outside the bag.
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6
Arrange the cookies on the baking pan.
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7
Bake for about 25 minutes in a 180C oven.
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8
If the overall color seems fairly white, bake for an additional few minutes.
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9
For an easy version using the microwave, place the cookies on a sheet of parchment paper and microwave for about 4 minutes.
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10
Flip them over, and microwave for 3-5 minutes while keeping an eye on them.
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11
They're also yummy with sesame seeds.
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12
Plain okara is also pretty tasty.
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13
For cocoa cookies, use 20g of milk cocoa and 10g of sugar.
