I've been baking a lot lately. Here are some of the matcha desserts I made this past week. I've been making more desserts by using okara (soy pulp), which I have so much from making homemade tofu. Okara is not only protein-rich and healthy, it also tastes very nice and make the cake very moist texture.
Pound cake of matcha (green tea powder from Kyoto), soy milk, wholewheat flour, okara (soy pulp), black sugar (from Okinawa), butter, roasted almonds and amanatto (sweet beans). Jason and I finished more than half of the loaf after dinner, because it was so good.
I also made the simple Matcha & Okara muffins. Because of the addition of the okara, you can make the same amount of muffins by using much less flour and butter, and it's actually more moist than regular muffins. The flavor was incredible, too.
I don't have time today, but I will post the recipes for these cakes sometimes.
