Roasted Petite Black Soybean Tea Cake

Here is a recipe for a quick and easy cake using wholesome petite black soybeans and pancake mix.

Roasted Petite Black Soybean Tea CakeI recommend using unrefined sugar. I use good quality vegetable oil instead of butter.

For the batter, I use whole-wheat pancake mix. You can also try using a gluten-free mix available off-the-shelf in most markets.

About Petite Black Soybeans

Petite black soybeans are a flavorful and nutritious variety of the soy family.

Roasted Petite Black SoybeanTheir dark skin color is due to Anthocyanin, the same antioxidant which gives the deep, dark color to red wine and pomegranates.

They contain 2 times the polyphenol content of regular black soybeans and 5 times more compared to the yellow variety.


Ingredients

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Brown sugar: 3 Tablespoons
Vegetable oil: 2 Tablespoons
Egg: 1
Roasted petite black soybeans: 2 Tablespoons
Whole-wheat pancake mix: 200g (about 2 cups)
Cinnamon powder: 1/4 teaspoon

How to Prepare

  1. Preheat oven to 180°C (355°F).
  2. Add 2 tablespoons of roasted petite black soybeans to a teapot. Pour 2 cups boiling hot water. Let the tea brew for 10 minutes.
  3. Set 4 tablespoons of the tea aside and let it cool down (enjoy drinking the rest of the tea while preparing this recipe!)
  4. Take out all the beans from your tea and chop (coarse).
  5. Line your favorite baking pan or mold with parchment paper.
  6. Using a whisk, mix egg, brown sugar and vegetable oil in a bowl until the mixture is smooth.
  7. Add the 4 tablespoons of tea, the chopped beans and cinnamon to the mixture and stir. Add the pancake mix. Mix lightly.
  8. Pour the mixture into the pan. Bake for 30 minutes at 180°C (355°F) in the preheated oven. To check, insert a skewer into the cake; if it comes out clean, then it’s done!
  9. Remove from oven and unmold. Let cool on a rack and serve.

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Yoshi

Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.
Yoshi

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Yoshi

About Yoshi

Yoshi is a contributing editor for Miyazaki Whispers. She holds a 5-dan rank in Japanese Kyudo Archery, and has lived and worked in Japan, UK and US in global marketing and as an IT localization professional. Yoshi's interests are Japanese and western cuisine and kimono art.
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One Response to Roasted Petite Black Soybean Tea Cake

  1. Julie B. says:

    Thank you for the recipe, it makes a nice afternoon or evening snack and is a fun way to use the petite black soybeans after making tea.

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