Soft and Chewy Okara Glutinous Rice Pancakes đ„
Okara has a loose texture. Mix it with glutinous rice flour, which is sticky, to form a dough, add a bit of sugar for sweetness, then pan-fry in a little oil until fragrant. The result is soft, chewy, lightly sweet pancakesđ This is truly a quick little treat that turns âwasteâ into treasure. Itâs very popular with the little one at home, so Iâm writing it down. If you like it, you can save some okara next time you make soy milk at home and give it a tryđ. â ïžThe ratio of okara to glutinous rice flour is close to 2:1 (use a few grams less flour than the okara). Itâs very easy to form a dough. If you extract the soy milk very thoroughly, the okara may be a bit dry, so you can add a little water or soy milk. (Itâs not recommended to use store-bought okara for this snack; itâs too dry and itâs raw.) â ïžThe weight of the caster sugar is one-tenth of the total weight of the okara plus the glutinous rice flour. (Itâs not recommended to reduce the sugar. One-tenth gives a lightly sweet taste; if you cut it further it wonât taste as good. Those who like things sweeter can add more sugar.) The proportions are all here. Itâs easy to scale up or down as needed. Itâs best to make a small batch and finish it in one gođ!
Ingredients
Steps
1. Add 22 g caster sugar to 150 g okara and mix evenly with chopsticks; use the moisture of the okara to dissolve the sugar first;
2. Then add 70 g glutinous rice flour and mix again with chopsticks until even, as shown in the picture;
3. Following step 2, knead by hand into a dough (as in the picture). The dough is about 240 g in total; divide it into 6 equal portions (about 40 g each). Roll each small portion between your palms into a small ball (as in the picture). (â ïžThe moisture level of okara will vary slightly each time and from household to household. If itâs too dry, add a few grams of water or soy milk; if itâs too wet, add a few grams more glutinous rice flour. A ratio close to 2:1 between okara and glutinous rice flour is the norm. Adjust slightly according to the actual situationâas long as it can form a dough, itâs fine.)
4. Heat a pan over medium heat, add one spoonful of oil (peanut oil is recommended, it smells great when fried), and brush the oil evenly. Gently press each of the 6 balls between your palms into small patties and place them in the pan;
5. Pan-fry the patties over medium-low heat until both sides are golden;
6. After both sides are golden, add one tablespoon of water to the pan (into the pan, not directly onto the patties), immediately â ïžcover with a lid and turn to low heat. Use the steam to cook the edges of the patties through, simmering for 1â2 minutes per side, flipping once during this time;
7. Remove the lid and continue cooking over low heat to evaporate any remaining moisture on both sides (flip once), then remove from the panđ
8. Let cool slightly, then enjoyđ; soft, fragrant, chewy and lightly sweetâreally deliciousđ„đ