Add softened butter and sugar to a bowl, and evenly mix. Add the remaining ingredients and use a wooden spatula to stir.
Fill a pastry bag with the dough and pipe it onto a baking sheet in rose shapes. Pipe them as if drawing a circle with the tip, then continue the line to make a smaller circle on top, as if you're filling a tiny ice cream cone.
Bake in an oven preheated to190ºC for 20 to 25 minutes until brown, then serve.
Story Behind this Recipe
I settled on this recipe after a long series of trial and error to find the right balance to eliminate the okara smell while creating a nutritious and delicious cookie. If you don't have coconut powder, they also taste great with just vanilla extract.
I reduced the butter amount to 7.5 g and it still tasted good. If you don't have pancake mix, use 3 tablespoons flour and 1 teaspoon baking powder. When using coconut milk, use 40 g milk and 20 g coconut milk, and omit the coconut powder. While they are crisp once they come out of the oven, after a day, they will soften to a cake-like texture.