It’s very simple to make your own soy milk. Soak soya beans overnight with water. Remove overnight water.
Put into blender the next day and blend with water. How much water depends on whether you like your soya bean milk thicker in taste or you prefer to add sugar. As for me, i prefer soya bean milk without added sugar and thicker taste by adding as little water as possible.
After blend, sieve out all the bubbles and use a muslin cheese cloth to squeeze out soya milk and pour into a pot to boil for 15 minutes. Stir and remove bubbles from soya milk after boiling.
This is Okara, the remains of soya bean milk pulp after you squeeze out using muslin cloth.
At first, i wanted to bring this Okara for my parents to use as compost for their mango tree. But i’ve forgotten to bring over, so i decided to make into Okara cookies. It’s my first attempt making these cookies. My dear said it taste good especially the “Okara Seaweed Coconut Cookies” but in my opinion, i don’t really like the taste. Try this recipe if you make your own Soya Bean Milk one day.
Okara Seaweed Coconut Cookies
Ingredients
- 1 cup of Okara (dry soy beans)
- 2 cups of Oats
- 1 tbsp of mince onions
- 1 tsp turmeric
- 1/4 tsp mustard seeds
- 2 cloves garlic (mince)
- dash pepper
- 1/2 tsp of salt
- 1/2 handful of seaweed (wash)
- 2 tbsp of sugar (caster)
- 40 gm butter
- 1 tsp of baking powder
- 1 tsp of cinnamon
- 1 1/2 grated coconut
Method
Mix all in and preheat over to 375 Fahrenheit and bake for 15 to 20 mins
Okara Cocoa Coconut and Banana Cookies
Ingredients
- 1/2 cup of grated coconut (unsweeten)
- 1 cup of flour
- 1/2 tsp of baking soda
- 1/4 tsp of salt
- 1/4 cup of sugar
- 2/3 Okara
- 1 tsp of vanilla essence
- Water enough to mix dough
- 40 gm of butter
- 1 tbsp of cocoa powder
- 1 tbsp of milk powder
- Handful of raisins
- 1 banana (mashed)
Method
Mix all in and preheat over to 375 Fahrenheit and bake for 15 to 20 mins
