Kanten Tofu Chocolate Cakes for Dieters

Name: Kanten Tofu Chocolate Cakes for Dieters
Yield: 8 servings
Cuisine: American
Ingredients: 1 block Tofu (silken); 200 grams Soy milk (or milk); 30 to 50 grams Sugar; 30 grams Cocoa; 4 grams Powdered kanten

cookpad.japan @cookpad_jp

I encountered a baked kanten cake that was featured in the cookbook "Sai Sai Sweets" by Ms. Yumiko Kanou and I came up with my own version. Ms. Kanou is a specialist who makes sweets with vegetables and without eggs, dairy or sugar. This recipe uses sugar, though (I cheated!).

This is easy, as all you need to do is mixing the ingredients in a blender or food processor.
When you chill them, surprise! they set properly.
Adjust the amount of sugar to taste!
I used PBT muffin cups. These cups are easy to remove when chilled in the fridge. Recipe by CAFE703

cookpad.japan @cookpad_jp

Saved

Ingredients

8 servings

1 blockTofu (silken)
200 gramsSoy milk (or milk)
30to 50 grams Sugar
30 gramsCocoa
4 gramsPowdered kanten

Saved

Steps

1

Preheat the oven to 180℃. Put all the ingredients in a blender or food processor.
2

Turn on the switch and mix well. It's ready when everything is blended well.
3

Pour the batter into muffin cups. Bake in the oven for about 30 minutes at 180℃. When they are baked, let cool. When they have cooled, chill in the fridge.
4

You can sprinkle sesame seeds on top to taste.
5

They will set when chilled because of the kanten in the batter. These are slightly sweet chilled chocolate desserts.
6

I steam baked the cakes for 30 minutes at 150℃. The texture is like a smooth custard pudding.
7

This is baked in a cake pan. I used a pan without a removable bottom. When the cake is freshly baked, it's very soft. But it will set when it's chilled in the fridge (it was baked for 40 minutes at 160℃).