Okara Kinako Cake
This recipe is made from beans—okara, azuki, soybeans and soybean powder—all beans.
This cake will also make you feel full for longer and no oil or dairy are used.
- 1 tin (400g/14oz) cooked unsweetened azuki beans
- 1 tablespoon water
- 80g (2.oz) unrefined sugar (for azuki beans)
- 4 free-range eggs
- 100g (3.oz) unrefined sugar
- 200g (7oz) okara
- Pinch of salt
- 80g (2.oz) kinako
- 1 teaspoon baking powder
- Some soy vanilla ice-cream
1. Preheat the oven to 180ÅãC (350ÅãF).
2. Place azuki, water and sugar in a small pot and simmer for 15 minutes. Set aside to cool.
3. Line the cake tin with baking paper.
4. Place the eggs and sugar in the bowl and beat until light and creamy. Add the okara, 240g
(8.oz) azuki and salt and mix well.
5. Stir kinako and baking powder through the mixture and fold until just combined.
6. Spoon the cake mixture into a prepared tin, and smooth the surface. Bake in a preheated oven
for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from oven.
7. Cut into squares and serve with remaining azuki and ice-cream.
Vegan option: Instead of egg use 4 teaspoons of egg replacer and 160ml (5.fl oz) water. Place in a
food processor and process until it is a little fluffy (or you can whisk).
Tip: Cooked sweetened azuki are available in cans but they are very sweet and cooked with a
lot of refined sugar, so I recommend you cook them yourself with unrefined sugar. Since no oil
is being used to sweeten them, cover the pot with foil while the beans are cooling, to avoid drying
them out. When you store them, please cover with wrap.
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