Remember in the previous Homemade Organic Soymilk post we mentioned about Okara (豆渣) which is rich in dietary fiber. Instead of throwing them away after filtering the soymilk you could actually use it in your daily cooking or bakes to enhance the flavour as well as the nutritious values of the food.
To be honest, I have never taste or eaten "Okara" before I have this soymilk maker, so trying out various recipes using Okara is such an amazing experience and both my family and friends enjoy this new "taste and texture" too.
OKARA CHARCOAL MANTOU
This Okara Mantou is inspired by one of my boy classmates' mum who makes soft and delicious mantou using homemake soymilk and okara. So with my leftover black soybean okara and soymilk I decided to make this "black" Okara Charcoal Mantou.
(Serves: 10 - 12 pieces | Preparation: 90 minutes | Cooking: 15 minutes)
- 280g Plain Flour
- 1/2 Teaspoon Charcoal Powder (竹碳粉)
- 1/2 Teaspoon Baking Powder
- 20g Tablespoon Caster Sugar
- Pinch of Salt
- 100g Okara (豆渣), drain well
- 1 Tablespoon Vegetable Oil
- 1/2 Teaspoon of Dry Yeast
- 40ml Lukewarm Water
Method:-1. Add dry yeast into the lukewarm water and give it a quick stir, set aside for about 5 minutes till bubbles appeared.
2. Sift plain flour and baking powder together in a big bowl with the caster sugar and salt till combined.
3. Next slowly add in yeast water into the flour mixture and stir using a metal spoon or clean hand follow by okara till it forms soft dough.
4. Add in oil and give the dough a quick knead till well combine or dough does not stick to your hand.
5. Set dough aside in a lightly flour/oil bowl, covered with cling wrap and let it proof for about 30 minutes or until dough became double the size.
6. Knead proof dough on a lightly floured work surface for about 5 minutes, flatten and roll into a rectangular shape, roll it up lengthwise into an oblong shape.
7. Repeat the process once or twice depends on your preference.
8. Roll the final dough into oblong shape, cut them into equal portions, place each shaped mantou on steamer rack with greaseproof paper below.
9. Spray some water on the mantou before steaming them over medium heat for about 13 - 15 minutes. (depending on the size of the mantou)
10. When done, removed and served hot/warm. You can keep cool mantou in the freezer for a week or so. Reheat by steaming it for 5 minutes before eating.
Note:~ Lukewarm is about 36 - 37 degree Celsius
|This is the Black Soybean Okara which is being filtered from the soymilk. It can be kept in the fridge for about 2 - 3 days.|
Other than steamed bun, I have also in cooperate Okara into our daily dishes by add it into omelette. This dish could be consider as half vegetarian dish if egg is allowed. We love this omelette dish a lot as it taste quiet similar to the usual "Minced Meat Omelette (肉碎煎蛋)" and when eaten you can't even tell Okara is added to it. The omelette has a very fragrant and slight sweet taste (read more here on how to filter the okara) which makes it different from the usual fried omelette dish.
(Serves: 2 | Preparation: 5 minutes | Cooking: 5 minutes)
2 Eggs (55g each)
2 - 3 Tablespoons Okara (豆渣)
1/2 Tablespoon Wolfberries
1 Tablespoon Chopped Spring Onion
Pinch of Salt
Method:-1. Add all the ingredients into a bowl, whisk till combined.
2. Preheat 1/2 tablespoon of oil in a frying pan, pour in egg mixture, swirl and spread it evenly around the pan.
3. Fry the omelette for about 2 minutes on medium low heat till slight golden brown in colour, carefully flip it over using a spatula. Cook for another minute or two.
4. Dish up and serve.