Tender Matcha Tofu Pudding
1.
Add gelatine powder to warm water and stir well.
2.
Add matcha powder to soy milk 1 (you can use soy milk or soy milk here, I use Vita soy milk), stir with Chaken until the matcha powder is completely dissolved.
3.
Take a milk pot, add soy milk 2 and caster sugar 1, and cook until the sugar melts and the soy milk is bubbling slightly.
4.
Cut the tofu with internal fat.
5.
Pour the above melted gelatin powder, matcha soy milk, original soy milk, and internal fat tofu into the wall breaker and beat finely.
6.
The whipped matcha tofu has a lot of bubbles.
7.
It needs to be sieved 2-3 times to remove the large foam.
8.
Pour into a container, cover with plastic wrap and put it in the refrigerator for later use.
9.
Next we make the balls, put glutinous rice flour + sticky rice flour + fine sugar 2 in a basin and mix well.
10.
Pour in hot water and knead it into a smooth dough.
11.
Take a small piece of dough, knead it into a circle, and press it with your thumb into the shape shown in the picture.
12.
Boil water in the pot and put in the dough.
13.
Cook until the dough rises and it is cooked. Turn off the heat, pick up the cold water, and put it in ice water to soak for later use.
Tips:
1. Soy milk can be soy milk or soy milk, I use Vita's original soy milk.
2. The glutinous rice dumplings can be made or not, and the shape can be arbitrary. Not necessarily according to mine.
3. After the cold water is put into the glutinous rice balls soaked in ice water, it will be more chewy.
