Combine the hot water and cocoa powder in a microwave-proof tupperware with a spoon. (If you use salt, add at this stage).
Add the okara powder, baking powder and sweetener. Stir and mix.
At this point the batter should be warm to the touch. Add an egg and mix well.
Cover roughly with cling film (or the tupperware lid). Microwave at 600 W for 2.5 - 3 minutes.
This is the bread with sugar-free cocoa powder. It doesn't look moist, but it is fluffier.
Do you see how fluffy it is?
If you use 40 g of hot water the bread will be dense and stiff. With 50 g, it will be fluffy and crumbly.
Story Behind this Recipe
After my pregnancy I gained 40 kg. I researched different recipes for my diet and found a low-sugar diet.
After a lot of experimentation, I lost 25 kg! Just after that I got careless and I gained it all back.
I wanted to make something substantial that would be filling enough to keep me satisfied.
When the batter is in the mould, if the sides of the mould doesn't have some height the batter, it won't rise. Use a small tupperware for 1 person. Use a big tupperware and double the quantities and microwave time, if you want to make a bigger one. The bread is moist and tender if you use cocoa mass. It'll turn out fluffy and light if you choose to us sugar-free cocoa powder.