1. Wash and chop the leeks, beat the eggs, and put in the remaining okara.
2. Add an appropriate amount of flour, salt and chicken essence. Here I put a bowl of flour (Korean bowl used to eat rice)
3. Add cold water and stir well. Here is a reminder that you should add a little bit of water and stir it a little bit. Until it becomes a paste.
4. Pour the prepared batter into the mold. Here is a hint: the inner ring of the mold must be oiled first, otherwise the dough will not be poured out for a while. In addition, I use an electric baking pan, so I don’t have to worry about the heat.
5. Here’s a tip: don’t turn the dough right after you take it out, because the top has not solidified at this time. When turning the dough, be careful about the top layer and slow down.
6. After turning over both sides, cover the lid and wait 10 minutes for the cake to be ready.
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