Autumn Food, Blog

Tofu & Matcha Mushi-Pan

These steamed cakes are made with silken tofu instead of egg and are made with simple ingredients.

First in a food processor add 1/3 block of silken tofu and two tablespoons of sweetener ( I used maple syrup but rice syrup works just as well ) to this add two tablespoons of plant based milk ( I used soy but almond should work too) add one heaped teaspoon of sifted matcha and one tablespoon of melted coconut butter and 1 teaspoon of baking powder. Process until smooth. In a bowl add 1/2 cup of sifted oat flour and add your wet mixture to this to make your batter.

Spoon the mixture into some silicone cup cake molds. This recipe makes 3 mushi pan . Add these to a steamer under boiling water and put on the lid . Add a towel under the lid to catch condensation. I actually used my rice cooker as I have a steamer but a normal pan with a steamer on top works fine. Steam for about 20 mins. Take them out and allow to cool. Turn out onto a plate and serve with some bean paste.

Delicious with an afternoon green tea .