160g dried soybeans
1 litre water
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 1Blast 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 2Add 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.