Dry roast the fresh okara in a pan. Take care not to let it burn.
When the okara is dry, transfer to a bowl and leave to cool. (250 g of fresh moist okara became 150g this time.)
Add the bananas to the okara and mix well.
Adjust the amount of banana so that the dough doesn't become too soft. By using very ripe bananas, the cookies will be sweet even if you add just a small amount.
When the dough comes together, wrap it up in plastic wrap and let rest for about 2 hours. (If you freeze it for too long, it will become too hard to cut, so check on it.)
Slice thinly, spread out on a baking sheet, and bake in a preheated 340°F/170°C oven for 20 to 25 minutes. If the cookies aren't crispy enough at that point, bake at 320°F/160°C for another 20 minutes or so.
Done! Adjust the cooking time by checking on the cookies.
Story Behind this Recipe
I wanted to make okara cookies that weren't soft.
Please dry roast the okara while watching that it doesn't burn. It takes some time for the okara to get dry enough to produce crispy cookies. The texture of the dried okara should be like dry breadcrumbs. Add only enough banana to bring the okara together into a dough. If you add too much, the cookies won't be crispy.