material
18cm pound cake mold
- Silken tofu 240g
- White chocolate 60g (A)
- Milk 1 tbsp (A)
- egg 1 piece
- sugar 50g
- Weight flour 30g (B)
- Matcha 20g (B)
- Potato starch 10g (B)
- Rum 1 teaspoon
How to make it
1. Place the ingredients (A) in a heat-resistant container and microwave at 600W for 30 seconds, then mix well.
2. Put ① into a bowl, + lightly drained tofu, eggs, and sugar, and mix well with a hand blender (or a hand mixer if you don’t have one).
3. Sift in the mixture made with (B), add the rum, and mix well with a whisk until the mixture is evenly combined.
4. Pour into a mold and bake in a preheated oven at 180°C for 35-40 minutes.
5. Once baked, cool in the mold, then chill thoroughly in the refrigerator for at least half a day, and finish by sprinkling some matcha powder on top to taste.
