Revised Version 100% Okara Poundcake

• 150 grams Fresh okara
• 40 grams Grated Nagaimo Yam
• 50 grams Raisins
• 100 grams Asian sweet potato (satsuma-imo)
• 1 half 1 pinch Salt
• 1 Toppings
• 1 tbsp Walnuts
• 1/2 tbsp Sliced almonds
• 2 tbsp Raisins
• 1 tbsp Cranberries
• 1/2 tbsp Kabocha seeds
• 1/2 tbsp *Honey

1. Chop the sweet potato into small chunks.
2. Cover with plastic wrap and microwave for 5 minutes.
3. Add cooked sweet potato and all the ingredients into a food processor.
4. Blend evenly.
5. Pack the dough from Step 2 into the mold.
6. Bake in 180C (356F) oven for 30 minutes, then 200C (392F) for 10 minutes.
7. I scored the top here.
8. This is how it looks freshly out of the oven.
9. While the cake is baking, pan roast all the other ingredients in a pan.
10. Turn the heat off and mix in the honey.
11. Sprinkle the ingredients from Step 5 on the cake to finish.

fresh okara, yam, raisins, asian sweet potato, salt, walnuts, almonds, raisins, cranberries, seeds, honey

Taken from cookpad.com/us/recipes/167909-revised-version-100-okara-poundcake (may not work)