'1/2 cup cooked soybeans (or 1 1/2 cups, cooked)'
'3/4 cup honey'
'1 tablespoon ground cinnamon'
'1/2 teaspoon ground ginger'
'1/2 teaspoon ground nutmeg'
'2 eggs, lightly beaten'
'1 cup milk'
"For the dough:"
'2 cups all-purpose flour'
'3/4 cup unsalted butter or margarine, chilled and cut into pieces'
'5 to 6 tablespoons cold water'
'1/2 cup cooked soybeans (or 1 1/2 cups, cooked)'
'3/4 cup honey'
'1 tablespoon ground cinnamon'
'1/2 teaspoon ground ginger'
'1/2 teaspoon ground nutmeg'
'2 eggs, lightly beaten'
'1 cup milk'
"For the dough:"
'2 cups all-purpose flour'
'3/4 cup unsalted butter or margarine, chilled and cut into pieces'
'5 to 6 tablespoons cold water'
'Cook soybeans according to basic recipe.'
'Prepare the cake dough: Cut cold butter or margarine into small pieces and mix with all-purpose flour using your fingertips until a crumbly mixture forms.'
'Add cold water, 1 tablespoon at a time, mixing quickly with a fork
Knead 3 or 4 times to form a ball, without worrying about a smooth and even consistency.'
'Place the dough in a lightly floured plastic bag and refrigerate for 1 hour.'
'Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch
Line a 9-inch (22.5 cm) cake pan with the dough.'
'Drain and reserve the soybean liquid.'
'Pass the soybeans through a fine-mesh sieve or blender, using some of the reserved liquid if needed.'
'Preheat oven to hot (230°F).'
'Combine all ingredients in a bowl and mix well.'
'Spread the mixture evenly over the dough in the cake pan
Bake at hot heat for 15 minutes.'
'Reduce temperature to moderate (170°F) and bake for an additional 35 minutes or until lightly golden.'
