Simple Tofu Black Sesame Blancmange Recipe by cookpad.japan
 cookpad.japan @cookpad_jp This is a variation of my "Simple! Tofu No-Bake Cheesecake". When you chill these desserts they will go a little hard. Some liquid will leak out of the tofu and settle on the top of the dessert so please try removing it before eating. These desserts don't keep for long so please eat them on the same day or morning after. This blancmange should taste rich thanks to the black sesame paste yet still retain a refreshing blancmange flavour. You can't really taste the tofu in this recipe. Recipe by Miyakojika This is a variation of my "Simple! Tofu No-Bake Cheesecake". When you chill these desserts they will go a little hard. Some liquid will leak out of the tofu and settle on the top of the dessert so please try removing it before eating. These desserts don't keep for long so please eat them on the same day or morning after. This blancmange should taste rich thanks to the black sesame paste yet still retain a refreshing blancmange flavour. You can't really taste the tofu in this recipe. Recipe by Miyakojika Simple Tofu Black Sesame Blancmange Share its first Cooksnap! This is a variation of my "Simple! Tofu No-Bake Cheesecake". When you chill these desserts they will go a little hard. Some liquid will leak out of the tofu and settle on the top of the dessert so please try removing it before eating. These desserts don't keep for long so please eat them on the same day or morning after. This blancmange should taste rich thanks to the black sesame paste yet still retain a refreshing blancmange flavour. You can't really taste the tofu in this recipe. Recipe by Miyakojika This is a variation of my "Simple! Tofu No-Bake Cheesecake". When you chill these desserts they will go a little hard. Some liquid will leak out of the tofu and settle on the top of the dessert so please try removing it before eating. These desserts don't keep for long so please eat them on the same day or morning after. This blancmange should taste rich thanks to the black sesame paste yet still retain a refreshing blancmange flavour. You can't really taste the tofu in this recipe. Recipe by Miyakojika Cooking Instructions 1 2 Mix the tofu, lemon juice, black sesame paste and maple syrup together with a hand mixer (or in a food processor) until smooth. 3 You can use either silken or firm tofu for this recipe (firm tofu gives a denser dessert) but firm tofu does tend to go lumpy so blend it well. 4 Add to a glass or container and top with your preferred toppings. Chill in the refrigerator then serve. 5 6 7 8 1 1 2 Mix the tofu, lemon juice, black sesame paste and maple syrup together with a hand mixer (or in a food processor) until smooth. 2 Mix the tofu, lemon juice, black sesame paste and maple syrup together with a hand mixer (or in a food processor) until smooth. 3 You can use either silken or firm tofu for this recipe (firm tofu gives a denser dessert) but firm tofu does tend to go lumpy so blend it well. 3 You can use either silken or firm tofu for this recipe (firm tofu gives a denser dessert) but firm tofu does tend to go lumpy so blend it well. 4 Add to a glass or container and top with your preferred toppings. Chill in the refrigerator then serve. 4 Add to a glass or container and top with your preferred toppings. Chill in the refrigerator then serve. 5 5 6 6 7 7 8 8 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 06, 2014 09:43 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Creamy Blancmange in 5 minutes Creamy Blancmange in 5 minutes I wanted to make a simple cold treat without eggs or cream. I was debating between cornstarch or gelatin, but went with cornstarch since it's gooier. If you must go with gelatin, the texture will wind up closer to jelly... Blancmange can be made with cornstarch (British style) or with gelatin (French style), but the British style sounded easier and I didn't want to spend a lot of time on it, so this is what I recommend. I think the British style is also creamier. Recipe by satosayo cookpad.japan Simplified Recipe Blancmange Simplified Recipe Blancmange This is a pudding made from milk. It's good for summer or when you don't have much appetite. I changedby omitting the step of whipping the cream and increasing the amount of heavy cream. I think it tastes about the same. I've also made blancmange with azuki bean paste and black sesame added, and this recipe made it really easy. The directions for the gelatin I used said to use up to 300 ml with 5 g of gelatin, so I dissolved 10 g of gelatin in 100 ml of water. Please read the directions on the package of gelatin. If you boil gelatin, it may not set. You just need to dissolve it, so it's better not to let the milk boil. This time I served the blancmange with strawberry jam, but plum jam would be good too. Recipe by commeline cookpad.japan Easy Microwave Blancmange Easy Microwave Blancmange I used to make blancmange in a pan. I made it several times and I came up with this recipe that is easy yet delicious. Not only are the ingredients easy to remember, I could make it in about 3 minutes in the microwave. Just mix really well with a whisk to avoid lumps. But if you ended up with some, you can strain with a tea strainer. It's a little different from jello and has a smooth and creamy texture. You can make it into a drink, serve it to sudden guests or just enjoy at home. For 1 small bowl or 2~4 mini cups. Recipe by Yoiyoi cookpad.japan Chocolate Blancmange with Cherry Sauce Chocolate Blancmange with Cherry Sauce I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it. In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly. Recipe by Nu-shi cookpad.japan Simple Tofu Matcha Custard Pudding Simple Tofu Matcha Custard Pudding This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe. When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after. These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika cookpad.japan Creamy Sesame Tofu Creamy Sesame Tofu This is a home-cooking variation of a recipe that I saw on TV. Make sure that the wooden spatula touches the bottom of the pan as you mix and heat the tofu in the pan. Since this recipe uses kudzu starch, the tofu will become hard and less creamy if you chill it too long. Please try to eat it as soon as possible. Recipe by Mahojo cookpad.japan Smooth Sesame Tofu Smooth Sesame Tofu Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture! For the sesame paste, you can use either white or black sesame. Recipe by Yunko cookpad.japan Simple Tofu No-Bake Cheesecake Simple Tofu No-Bake Cheesecake I found a good recipe in a macrobiotic cooking book and rearranged it a bit. When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead. The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika cookpad.japan Creamy Blancmange in 5 minutes Creamy Blancmange in 5 minutes I wanted to make a simple cold treat without eggs or cream. I was debating between cornstarch or gelatin, but went with cornstarch since it's gooier. If you must go with gelatin, the texture will wind up closer to jelly... Blancmange can be made with cornstarch (British style) or with gelatin (French style), but the British style sounded easier and I didn't want to spend a lot of time on it, so this is what I recommend. I think the British style is also creamier. Recipe by satosayo cookpad.japan Creamy Blancmange in 5 minutes Creamy Blancmange in 5 minutes I wanted to make a simple cold treat without eggs or cream. I was debating between cornstarch or gelatin, but went with cornstarch since it's gooier. If you must go with gelatin, the texture will wind up closer to jelly... Blancmange can be made with cornstarch (British style) or with gelatin (French style), but the British style sounded easier and I didn't want to spend a lot of time on it, so this is what I recommend. I think the British style is also creamier. Recipe by satosayo cookpad.japan Simplified Recipe Blancmange Simplified Recipe Blancmange This is a pudding made from milk. It's good for summer or when you don't have much appetite. I changedby omitting the step of whipping the cream and increasing the amount of heavy cream. I think it tastes about the same. I've also made blancmange with azuki bean paste and black sesame added, and this recipe made it really easy. The directions for the gelatin I used said to use up to 300 ml with 5 g of gelatin, so I dissolved 10 g of gelatin in 100 ml of water. Please read the directions on the package of gelatin. If you boil gelatin, it may not set. You just need to dissolve it, so it's better not to let the milk boil. This time I served the blancmange with strawberry jam, but plum jam would be good too. Recipe by commeline cookpad.japan Simplified Recipe Blancmange Simplified Recipe Blancmange This is a pudding made from milk. It's good for summer or when you don't have much appetite. I changedby omitting the step of whipping the cream and increasing the amount of heavy cream. I think it tastes about the same. I've also made blancmange with azuki bean paste and black sesame added, and this recipe made it really easy. The directions for the gelatin I used said to use up to 300 ml with 5 g of gelatin, so I dissolved 10 g of gelatin in 100 ml of water. Please read the directions on the package of gelatin. If you boil gelatin, it may not set. You just need to dissolve it, so it's better not to let the milk boil. This time I served the blancmange with strawberry jam, but plum jam would be good too. Recipe by commeline cookpad.japan Easy Microwave Blancmange Easy Microwave Blancmange I used to make blancmange in a pan. I made it several times and I came up with this recipe that is easy yet delicious. Not only are the ingredients easy to remember, I could make it in about 3 minutes in the microwave. Just mix really well with a whisk to avoid lumps. But if you ended up with some, you can strain with a tea strainer. It's a little different from jello and has a smooth and creamy texture. You can make it into a drink, serve it to sudden guests or just enjoy at home. For 1 small bowl or 2~4 mini cups. Recipe by Yoiyoi cookpad.japan Easy Microwave Blancmange Easy Microwave Blancmange I used to make blancmange in a pan. I made it several times and I came up with this recipe that is easy yet delicious. Not only are the ingredients easy to remember, I could make it in about 3 minutes in the microwave. Just mix really well with a whisk to avoid lumps. But if you ended up with some, you can strain with a tea strainer. It's a little different from jello and has a smooth and creamy texture. You can make it into a drink, serve it to sudden guests or just enjoy at home. For 1 small bowl or 2~4 mini cups. Recipe by Yoiyoi cookpad.japan Chocolate Blancmange with Cherry Sauce Chocolate Blancmange with Cherry Sauce I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it. In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly. Recipe by Nu-shi cookpad.japan Chocolate Blancmange with Cherry Sauce Chocolate Blancmange with Cherry Sauce I added chocolate to my usual blancmange and garnished it with a sauce made with seasonal American cherries, and my family loved it. In Step 5, keep mixing for at least 2 minutes over low heat to cook it through. When you are pouring the blancmange into the mold in Step 6, prepare all of the molds and pour it quickly, directly from the pot to the mold. Otherwise, the surface of the blancmange will not come out smooth, since it sets quickly. Recipe by Nu-shi cookpad.japan Simple Tofu Matcha Custard Pudding Simple Tofu Matcha Custard Pudding This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe. When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after. These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika cookpad.japan Simple Tofu Matcha Custard Pudding Simple Tofu Matcha Custard Pudding This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe. When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after. These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika cookpad.japan Creamy Sesame Tofu Creamy Sesame Tofu This is a home-cooking variation of a recipe that I saw on TV. Make sure that the wooden spatula touches the bottom of the pan as you mix and heat the tofu in the pan. Since this recipe uses kudzu starch, the tofu will become hard and less creamy if you chill it too long. Please try to eat it as soon as possible. Recipe by Mahojo cookpad.japan Creamy Sesame Tofu Creamy Sesame Tofu This is a home-cooking variation of a recipe that I saw on TV. Make sure that the wooden spatula touches the bottom of the pan as you mix and heat the tofu in the pan. Since this recipe uses kudzu starch, the tofu will become hard and less creamy if you chill it too long. Please try to eat it as soon as possible. Recipe by Mahojo cookpad.japan Smooth Sesame Tofu Smooth Sesame Tofu Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture! For the sesame paste, you can use either white or black sesame. Recipe by Yunko cookpad.japan Smooth Sesame Tofu Smooth Sesame Tofu Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture! For the sesame paste, you can use either white or black sesame. Recipe by Yunko cookpad.japan Simple Tofu No-Bake Cheesecake Simple Tofu No-Bake Cheesecake I found a good recipe in a macrobiotic cooking book and rearranged it a bit. When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead. The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. Recipe by Miyakojika cookpad.japan Simple Tofu No-Bake Cheesecake Simple Tofu No-Bake Cheesecake I found a good recipe in a macrobiotic cooking book and rearranged it a bit. When you chill these desserts, they will harden a little. Some liquid will seep out of the tofu and rise to the so please remove it before eating. These desserts don't keep for long so please eat them on the same day or morning after. If you don't have any white miso then you can use white sesame paste instead. The lemon really makes this dessert feel like an authentic cheesecake but you can also still taste the tofu as well. 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