Tuesday, 7 April 2009

Green Tea Tofu Pudding


160g dried soybeans
1 litre water
40g sugar
3/5 tsp edible gypsum
1/2 tbsp cornflour
10g Matcha green tea powder
3 tbsps drinking water
4 tbsps Japanese Azuki paste (sweetened red beans)
4 tbsps drinking water


soak the soybeans in cold water overnight.
thin out the Japanese Azuki paste by adding 4 tbsps of drinking water. Stir well.


Step 1

Blast the soaked soy=beans in water over high speed in a blender for 3 minutes. Strain through a piece of cheesecloth. Squeeze the ground beans to extract the most soybean milk out of them.

Step 2

Add sugar to the soybean milk and bring to the boil.

Mix edible gypsum, cornflour and Matcha green tea powder with 3 tbsps of drinking water. Stir well. Pour this mixture into the boiling hot soybean milk from step 2 above. Stir a few times with a wooden ladle. Pour into a large bowl, leave them for 10 minutes.
Refrigerate until cold. Served with thinned out Japanese Azuki paste.

source: extracted from Peegaboo magazine - Apri - July 2009 issue.