Jiggly Sesame Tofu

1. 1

   Mix the katakuriko and cake flour in a bowl and gradually add 100 ml of milk little by little while mixing well to not to create any lumps.

2. 2

   In a blender, blend the water and ground sesame seeds to make the sesame smoother (this step is optional).

3. 3

   Put the kanten powder and Step 2 into a pot and bring to boil for a minute over medium heat while mixing with a whisk.

4. 4

   Turn off the heat, add sugar, and dissolve it into the mixture.

5. 5

   Add the remaining 100 ml of milk to Step 3, and heat again.

6. 6

   Turn the heat off once it warms up and add Step 1 after mixing it well and quickly.

7. 7

   Heat the mixture from Step 4 over medium heat while mixing, bring to a simmer once it thickens and stir well for 20-30 seconds while taking care not to burn it.

8. 8

   Pour the mixture from Step 5 into a mold, chill it in the refrigerator to harden once it cools to the touch.

9. 9

   ( If you keep it in the refrigerator for too long, it will ruin the texture, so be careful.)

* Per serving · 4 servings · Values may vary.

No additional tips available.