Mix the okara and sugar well in a bowl. You can use your hands.
Push the mixture into a tablespoon.
Drop the the mixture on a sheet of baking paper.
Place cling film on top.
Press hard with a soft plastic lid or the equivalent.
It'll become like this.
Bake for 30 minutes in the pre-heated 320F/160C oven.
After baking, transfer to a microwave dish and arrange them like this. Heat in a 500 W microwave for 1 minute. Flip over and heat for another minute. Adjust the time according to the thickness of the biscuits and the type of microwave.
Allow to cool on a cooling rack and you will have crispy biscuits. Do not pile up like this while cooling.
I had a lot of comments saying that they couldn't get the crispy texture. Repeat the Step 8 process patiently and you should get a good result.
Depending on how moist your okara is, you might have difficulty shaping the okara with a tablespoon. Add more water if necessary.
Story Behind this Recipe
Shop-bought okara biscuits don't have a lot of okara and instead have plenty of flour and butter. I tried to make my own biscuits. This is my secret recipe.
When you press the okara mixture with a plastic lid, try to make the centre thinner and the edges thicker. I used my baking powder plastic lid. A spice container's lid would also work. Adjust the amount of the okara mixture according to the size of the lid. Try to press down on the centre of the lid firmly and spread the batter out.