The main ingredients of this cake are 1 packet (300g) Silken Tofu, 2 Eggs and 1 cup ‘Kinako’ (Finely Ground Roasted Soy Beans). As Tofu is basically Soy Milk and ‘Kinako’ is 100% Soy Beans, and 2 Eggs are added, this cake is high in protein. Today I used Monk Fruit Sweetener which is zero-calorie alternative to Sugar, this cake is low in carbs. If you like ‘Kinako’, it can be a guilt-free treat when you are trying to lose weight.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

1 packet (300g) Silken Tofu
1/4 cup Caster Sugar *OR sweetener of your choice
*Note: I used 1/4 cup Monk Fruit Sweetener
1/4 teaspoon Salt
2 large Eggs
1 teaspoon Vanilla Extract
1 cup ‘Kinako’ (Finely Ground Roasted Soy Beans)
2 teaspoons Baking Powder

Method
  1. Place Silken Tofu in a heat-proof bowl, break into a few pieces, and heat it in the microwave until hot. I heated for 1 minute. Set aside, so that water would come out.
  2. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in good condition, baking paper would be unnecessary.
  3. Discard the water that has come out of the Silken Tofu. Place the Silken Tofu, Sugar and Salt in a mixing bowl, use a whisk to blend until creamy.
  4. Add Eggs and Vanilla, whisk well until thick and smooth, then add ‘Kinako’ and Baking Powder, and whisk until combined well. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
  5. When it is cooked, turn out on a serving plate OR wire rack to cool, and carefully peel away baking paper. Enjoy warm OR cold. I like it cold.
  6. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes for my rice cooker to cook, but I could have taken it out a little bit earlier. This cake can be baked in the oven OR cooked in the microwave.