Matcha Okara Cake Made with Brown Sugar Syrup and Black Sesame

1. 1

   Separate the egg yolks and whites.

2. 2

   Add the kuromitsu to the egg yolks and whisk.

3. 3

   Add in the soy milk and mix in the okara.

4. 4

   Sift the ingredients markedinto Step 2, and blend everything together.

5. 5

   After whipping the egg whites until soft peaks form, add the brown sugar and continue whipping until stiff peaks form.

6. 6

   Add Step 2 into the meringue in two batches, and lightly mix together.

7. 7

   Pour half of the batter into the rice cooker pot that has been lightly coated with oil, and scatter the toppings.

8. 8

   Pour in the remaining batter, and drop the pot several times to pop trapped air bubbles.

9. 9

   Cook it on normal rice cooking mode, and switch it off once it changes over to warming mode.

10. 10

    Open the lid, and let it sit to cool.

11. 11

    Once the condensation has evaporated from the residual heat, flip it onto a wire rack.

12. 12

    Let it sit in the fridge overnight and then cut into your desired portion sizes.

13. 13

    This is delicious if you top it with kuromitsu or kinako (not listed).

* Per serving · 4 servings · Values may vary.

No additional tips available.