I have been experimenting with soya (soya milk, tofu, etc) and I noticed that the okara or the soy pulp has been piling up. I knew I just can’t throw it all away since the volume makes it all very interesting.
Imagine, half a kilo of soy bean (which only costs 30 pesos) makes me 2 liters of pure soy milk and at least 6 cups of okara. There has to be something I can make use for such by-product. So I researched on some recipes that make use of the soy pulp and I mostly encounter bread recipes. So okay, bread it is!
However, it’s evident that they only make use a small portion to their recipes. Like 1 cup of okara to 4 cups of flour (of various combinations like bread, wheat and APF). So I decided to adjust the ratio and see what happens.
Below are the results of my experiments.
2 cups dried okara
1 cup soymilk
1 tbsp molasses
2 cups All Purpose Flour
½ tbsp Yeast
3 tbsp oil
Warm soy milk in microwave or in a pot then pour over okara then add salt, molasses and oil – mix well.
This should only be warm to touch (around 98 degrees Fahrenheit) so you can sprinkle the yeast and not kill them, gently mix, cover with wet cloth and let it proof for at least 10 minutes.
Gently fold in flour, cover and wait until almost double in size. This will take at least 30 minutes.
Gently deflate the dough – carefully punching down then transfer on floured surface and knead for a couple of minutes. Transfer to bread pan and cover with wet cloth. Wait for another 30 minutes to rise for the second time. Preheat oven. I had it at around 320 degrees Fahrenheit (160 C).
Bake for at least 40 minutes or until it passes the toothpick test. Transfer to a cooling rack then serve – or not!!!! This recipe needs a lot of adjustments and tweaking. Hehehe!
The end product looks very promising. It had a great crust but the inside was really mushy. As for the taste – it was Gross! Definitely, the amount of yeast and the use of pure molasses did not compliment. I imagine that the taste needed to be covered by something sweet as it was very sour. I guess topping it with fruit confit or dredging it with different spices will somehow neutralize the awful flavour profile.
Here’s something that will surely redeem my initial blunder… An EDIBLE Okara Cookie.
2 cups dried Okara
2 whole eggs
1 cup sugar
Preheat oven at 320 F
Mix all ingredients in a bowl. Don’t worry if the dough will look somewhat moist or even wet, since it has no flour, I guess it’s bound to look that way.
Scoop two tablespoons per cookie then strategically place them on your baking sheet. You will need to press on it for it does not collapse while being cooked.
Bake for at least 15 minutes.
Transfer to a cooling rack.
Serve with chilled Soya Milk.