Step-by-Step Guide to Prepare Perfect Okara, Soy Milk and Kabocha Cake
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Homemade Okara, Soy Milk and Kabocha Cake. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Okara, Soy Milk and Kabocha Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Okara, Soy Milk and Kabocha Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can have Okara, Soy Milk and Kabocha Cake using 7 ingredients and 5 steps. Here is how you can achieve it.
I wanted to make a kabocha cake.
The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu
Ingredients and spices that need to be Prepare to make Okara, Soy Milk and Kabocha Cake:
- 150 grams Fresh okara
- 120 grams Japanese kabocha squash
- 1 Egg
- 50 grams Soy milk
- 20 grams Honey
- 15 grams Raisins
- 1 tsp Baking powder
Instructions to make Okara, Soy Milk and Kabocha Cake
- Cut the kabocha (including skin) into small pieces and microwave.
- Mash the kabocha and combine the ingredients in the order listed.
- Put the mixture into the cake mould and bake for 20-30 minutes at 360°F/180°C Keep an eye on it and adjust accordingly. I bake it for 30 minutes.
- It's done! The surface doesn't really change color.
- The raisins add a nice touch. It has a soft, moist texture.
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