Matcha Tofu
by Yi Ling's beautiful life
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Silken tofu can also be replaced with internal fat tofu.
2. Mix the silken tofu with whipped cream, beat with a whisk, and stir evenly;
3. Try to be as delicate as possible.
4. Pour milk into the pot, add sugar and matcha powder; (if you don’t like the strong taste of matcha, you can reduce the number of grams);
5. Heat on low heat and mix well;
6. Add tofu puree and mix well;
7. While hot, add gelatine slices that have been soaked in advance;
8. Sieve twice to get a delicate matcha tofu liquid;
9. Put it into the mold and put it in the refrigerator for 3 hours. It can be eaten with red bean paste. It is not much worse than Yizhi!
