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1
[When using fresh okara] Parch the okara using a frying pan or in a microwave to evaporate the moisture completely.
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2
Put the okara through a blender and grind it into powder.
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3
Combine all the powdered ingredients marked @ and sift.
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4
Put the egg and sugar in a bowl and whisk for 1 minute.
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5
The mixture will be ready when the sugar has dissolved and when the mixture looks a little bit fluffy.
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6
Add the combined powdered ingredients to the egg mixture and mix gently using a rubber spatula.
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7
If the dough doesn't clump up, add a little bit of water and adjust.
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8
Once the dough comes together, wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.
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9
Roll out the dough to be 2 mm thick and cut out into your desired shape.
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10
Poke holes in the dough using a fork.
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11
Preheat the oven to 150C.
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12
First bake for 10 minutes and check how the cookies are baking.
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13
If they are still soft, cover the cookies with aluminum foil and leave them in the oven for a while, then the cookies will become crispy.
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14
Cool the cookies on a wire rack and then they are ready.
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15
One piece is about 8kcal.
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16
If you don't poke holes in the cookies in step 5, the cookies might have air pockets in them like the picture.
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17
You don't have to poke holes if you don't mind the air pockets.
