Steps

1. Crack 3 eggs into a bowl and beat well until no whites remain. (Key tip!) Using three eggs eliminates the gritty texture unique to okara, resulting in a smoother mouthfeel.
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2. Add 100g okara, 40g honey, 1 pinch salt, 1 tbsp rice oil, 5g baking powder, and 2 tbsp potato starch to the beaten eggs.
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3. Mix everything thoroughly by kneading, then continue to mix with a spatula, pressing down, until smooth. (Key tip!) Potato starch does not contain gluten, so kneading is fine. Mixing while pressing the okara together creates a cohesive, smooth batter.
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4. Lightly dampen a sheet of parchment paper with water and wring it out.
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5. Line a heat-resistant glass container with the wrung-out parchment paper, ensuring it fits snugly. (Key tip!) Dampening the parchment paper helps it adhere to the container, preventing misshapen cakes or trapped air.
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6. Slowly pour the prepared batter into the container. Gently tap the container on the counter to release any air bubbles, ensuring the surface is even.
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7. Cover without plastic wrap and microwave on 600W for 5 minutes. (For 700W, microwave for 4 to 4.5 minutes). (Key tip!) Microwaving without plastic wrap allows excess moisture from the okara to evaporate, preventing a soggy texture.
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8. After microwaving, check if the surface is no longer sticky. If it's still sticky, microwave in 30-second increments until the surface is set.
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9. Transfer the steamed cake from the container to a tray lined with parchment paper.
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10. Wrap the steamed cake tightly with parchment paper and flip it over.
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11. Let it rest and steam for 15 minutes without plastic wrap. (Key tip!) Steaming with parchment paper prevents undercooking due to residual heat and allows excess steam to escape, adjusting the moisture content perfectly. Using plastic wrap traps moisture and can make it soggy. Resting also allows the okara to meld throughout, eliminating its unique gritty texture and resulting in a moist, smooth finish.
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12. If not eating immediately, wrap tightly in plastic wrap to prevent drying and refrigerate. (Consume within 2 days).
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13. For freezing, place the steamed cake on parchment paper laid over a damp towel. Cover the top with damp paper towels, then wrap with plastic and microwave to defrost.
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