Heat the okara in a frying pan for 10 minutes until dry and sandy, then leave to cool. Preheat the oven to 180℃.
Add the ingredients marked with ● to a bowl and mix well with a rubber spatula.
Add the cooled okara and the rice flour to the mixture and fold in from the bottom. Gather the dough together tightly as if pressing it together.
Transfer the dough to a plastic bag and roll out until 2-3 mm thick. (I used a 20 x 18 cm bag.)
Using a knife, cut the dough into the cookie shapes. To do this cut 6 lines vertically and 4 lines horizontally, leaving an equal amount of space between each cut. Transfer the cookies to a sheet of baking paper. (When transferring, the cookies may crumble so be very careful!)
Bake for 10 minutes in an oven preheated to 180°C, then turn the heat down to 160°C and bake for a further 2-3 minutes. Once the cookies are golden they're ready!
The cookies are likely to crumble when hot so I recommend leaving them to cool in the oven!
The trick to this recipe is to heat up the okara properly. The thinner the cookies, the crunchier they will be! Unfortunately, this means they will break easily, too, so be careful!
Story Behind this Recipe
I thought of this recipe because I wanted to come up with a something that would make the most of the crunchy properties of rice flour! The trick to this recipe is heating the kara and rolling the cookie dough out thinly.
It might be extra effort but please heat the okara slowly on a low flame. It'll become nice and crunchy! If the dough desn't come together very well, add a tiny amount of olive oil.