Easy Recipe: Yummy Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker

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A lot of us have been conditioned to believe that comfort foods are not good and are to be avoided. Often, if your comfort food is basically candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly nourishing and good for us to eat. A number of foods really do improve your mood when you consume them. If you feel a little bit down and in need of an emotional pick me up, try some of these.

Grains can be excellent for fighting a terrible mood. Quinoa, millet, teff and barley are all actually great for helping raise your happiness levels. These foods fill you up better and that can help you with your moods as well. It’s easy to feel low when you are starving! The reason these grains can improve your mood is that they are not hard to digest. These foods are easier to digest than others which helps jumpstart a rise in your sugar levels which in turn takes your mood to a happier place.

Now you know that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try some of these tips instead.

We hope you got benefit from reading it, now let’s go back to black soybean matcha tea okara cake easily made with pancake mix in a rice cooker recipe. To cook black soybean matcha tea okara cake easily made with pancake mix in a rice cooker you need 9 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to make Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker:

1. You need 250 grams of Fresh okara.
2. Get 50 grams of ＊Pancake mix.
3. You need 12 of to 15 grams ＊Matcha.
4. Prepare 1 tsp of ＊ Green tea leaves (optional).
5. Get 2 medium of Eggs.
6. Provide 100 ml of Soy milk.
7. Take 1 1/2 of to 2 tablespoons Brown sugar syrupetc.).
8. Get 10 grams of plus Raw cane sugar.
9. Take 70 grams of Cooked sweet black soy beans.

Steps to make Black Soybean Matcha Tea Okara Cake Easily Made With Pancake Mix In a Rice Cooker:

1. Cut the black soy beans in half..
2. Divide the eggs into yolks and whites. Add brown sugar syrup to the egg yolks and mix well, then add the soymilk and mix again..
3. Whip the egg whites. When they have formed soft peaks, add the sugar, and make fairly stiff meringue (with stiff, shiny peaks)..
4. Add the okara to the bowl with the egg yolk-soy milk liquid from step 2, and mix well. Sift the ＊ ingredients together, add to the bowl, and mix..
5. Add the whipped meringue in 2 batches. Use a rubber spatula and scoop the batter up from the bottom to mix evenly..
6. Put half the batter in the rice cooker bowl, scatter in the beans, and add the rest of the batter on top..
7. Drop the rice cooker bowl several times on a countertop to push out any extraneous air bubbles. Put the bowl in the rice cooker and switch the cooker on. When the cooking cycle is finished, switch off the 'keep-warm' function, open the lid and leave the cake to cool down..
8. It continues to cook as it's cooling down. If it fails to cook properly reheat on the 'quick cook' cycle..
9. When the cake has cooled down completely, put it on a plate and rest it in the refrigerator before slicing it..
10. I used an IH rice cooker. If your rice cooker's bowl is losing its non-stick coating, oil it lightly before adding the batter, and the cake will come out cleanly..
11. If you live in a country where it's hard to get a hold of fresh okara, see Piglet's "Homemade Soy Milk & Okara" -. You can make it quite easily..

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