Here is a quick recipe for tea cake with wholesome petite black soybeans.
For the batter, I use whole-wheat pancake mix. You can use a gluten-free mix available off-the-shelf in most markets instead. I also like to use unrefined sugar, and a good quality vegetable oil instead of butter.
- Brown sugar: 3 Tablespoons
- Vegetable oil: 2 Tablespoons
- Egg: 1
- Petite black soybeans: 2 Tablespoons
- Whole-wheat pancake mix: 2 cups
- Cinnamon powder: 1/4 teaspoon
- Preheat oven to 180 °C (355 °F).
- Add two tablespoons of petite black soybeans to a teapot. Pour 2 cups boiling water. Let the tea brew for 10 minutes.
- Set four tablespoons of the tea aside and let it cool down (you can drink the rest while preparing this recipe).
- Take out all the black soybeans and chop coarsely.
- Line your favorite baking pan or mold with parchment paper.
- Use a whisk to mix the egg, brown sugar and vegetable oil in a bowl until the mixture is smooth.
- Add the four tablespoons of tea, the chopped beans, and cinnamon to the mixture and stir. Add the pancake mix. Mix lightly.
- Pour the mixture into the pan — Bake for 30 minutes in the preheated oven. To check, insert a skewer into the cake. If it comes out clean, then it’s done.
- Remove from oven and unmold. Cool down on a rack and serve.