Crispy Okara Cookies

• 100 grams Fresh okara
• 50 grams Cake flour
• 20 grams Sugar
• 5 grams Sesame seeds, tea leaves (optional)

1. Put the okara into a plastic bag, and microwave for 1-2 minutes with its opening wide open in order to reduce the excess moisture.
2. Let the okara cool in the bag until cool to the touch.
3. Add tea leaves (or other ingredients such as sesame seeds), sugar, and cake flour to the bag in that order, shaking well with each addition.
4. Once they are well mixed, knead it into a dough.
5. Roll the dough from the outside of the bag so it's about 2-3 mm thick, then cut into bite-sized pieces with a knife, again from outside the bag.
6. Arrange the cookies on the baking pan.
7. Bake for about 25 minutes in a 180C oven.
8. If the overall color seems fairly white, bake for an additional few minutes.
9. For an easy version using the microwave, place the cookies on a sheet of parchment paper and microwave for about 4 minutes.
10. Flip them over, and microwave for 3-5 minutes while keeping an eye on them.
11. They're also yummy with sesame seeds.
12. Plain okara is also pretty tasty.
13. For cocoa cookies, use 20g of milk cocoa and 10g of sugar.

fresh okara, flour, sugar, sesame seeds

Taken from cookpad.com/us/recipes/145209-crispy-okara-cookies (may not work)