Super Easy Silken Tofu Dessert With Sesame Kinako Kuromitsu Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I enjoyed some tofu jelly topped with kinako and kuromitsu. But I thought maybe it wasn't necessary to make all that and it might be just as good to put the toppings on silken tofu. So I tried it. I also topped it with ground roasted sesame seeds, and there was no tofu smell at all. Silken tofu is the best kind of tofu to use since it's mild and doesn't have a strong smell. You could also use the tofu that comes in packs of threes or processed tofu. Roasting the sesame seeds before grinding them makes them more fragrant. If you just use brown sugar to make the kuromitsu, it will be ready in less than a minute. Recipe by toshiebaba I enjoyed some tofu jelly topped with kinako and kuromitsu. But I thought maybe it wasn't necessary to make all that and it might be just as good to put the toppings on silken tofu. So I tried it. I also topped it with ground roasted sesame seeds, and there was no tofu smell at all. Silken tofu is the best kind of tofu to use since it's mild and doesn't have a strong smell. You could also use the tofu that comes in packs of threes or processed tofu. Roasting the sesame seeds before grinding them makes them more fragrant. If you just use brown sugar to make the kuromitsu, it will be ready in less than a minute. Recipe by toshiebaba Super Easy Silken Tofu Dessert with Sesame Kinako Kuromitsu Share its first Cooksnap! I enjoyed some tofu jelly topped with kinako and kuromitsu. But I thought maybe it wasn't necessary to make all that and it might be just as good to put the toppings on silken tofu. So I tried it. I also topped it with ground roasted sesame seeds, and there was no tofu smell at all. Silken tofu is the best kind of tofu to use since it's mild and doesn't have a strong smell. You could also use the tofu that comes in packs of threes or processed tofu. Roasting the sesame seeds before grinding them makes them more fragrant. If you just use brown sugar to make the kuromitsu, it will be ready in less than a minute. Recipe by toshiebaba I enjoyed some tofu jelly topped with kinako and kuromitsu. But I thought maybe it wasn't necessary to make all that and it might be just as good to put the toppings on silken tofu. So I tried it. I also topped it with ground roasted sesame seeds, and there was no tofu smell at all. Silken tofu is the best kind of tofu to use since it's mild and doesn't have a strong smell. You could also use the tofu that comes in packs of threes or processed tofu. Roasting the sesame seeds before grinding them makes them more fragrant. If you just use brown sugar to make the kuromitsu, it will be ready in less than a minute. Recipe by toshiebaba Ingredients 4 spoonfuls Silken tofu 1 1/2 - 2 tablespoons Kuromitsu (or maple syrup or sugar) 1 tbsp Kinako 1 tbsp Ground sesame seeds 4 spoonfuls Silken tofu 1 1/2 - 2 tablespoons Kuromitsu (or maple syrup or sugar) 1 tbsp Kinako 1 tbsp Ground sesame seeds Cooking Instructions 1 Just top with all the ingredients in order and eat. It's delicious. 1 Just top with all the ingredients in order and eat. It's delicious. 1 Just top with all the ingredients in order and eat. It's delicious. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 10, 2014 14:18 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Kuzumochi-Style Tofu Dessert Kuzumochi-Style Tofu Dessert I modified a recipe for tofu topped with maple syrup, which I saw in "Food and Living by Yoko Kishimoto" to create my favourite kuzumochi style treat. 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Recipe by Miyakojika cookpad.japan Kuzumochi-Style Tofu Dessert Kuzumochi-Style Tofu Dessert I modified a recipe for tofu topped with maple syrup, which I saw in "Food and Living by Yoko Kishimoto" to create my favourite kuzumochi style treat. I use silken tofu for this recipe, since I enjoy the silky and smooth texture. You can use firm tofu if you like. Of course, you can leave the tofu as a block rather than cut it into cubes, but the kinako and maple syrup combines better and they look more like kuzumochi in cubes. Recipe by Miyakojika cookpad.japan Luxurious Tofu Desserts Luxurious Tofu Desserts I love desserts with Johnny Tofu, but I can't buy it very often because it's over our budget. But I really want to eat it!! I came up with this recipe because of a greedy craving. I think it's smoother if you drain the tofu after stirring it up once, rather than draining it as is. If you like ginger, it's also good with ginger molasses. 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Use a good quality silken tofu. Recipe by John Lee Cooker cookpad.japan Ginger-Honey Tofu Dessert Soup Ginger-Honey Tofu Dessert Soup I used my "Spring Ginger Simmered in Honey"and referred to a tofu cookbook I bought recently to come up with a healthy dessert that is perfect for the summer. You can leave out the matcha tea powder and moist amanatto, but if you add them they will counteract the tofu-ness of the tofu, and it will taste a bit like uji kintoki (a sweet bean and green tea flavored treat). Use a good quality silken tofu. Recipe by John Lee Cooker cookpad.japan A Healthy Tofu and Yogurt Dessert A Healthy Tofu and Yogurt Dessert I found out that whey is made by draining yogurt, so I thought it was like tofu.... and wondered what if I drained tofu and yogurt together? I tried it out, and the results were amazingly good!! I like to leave the tofu a bit chunky, since I think that makes the final result lighter and fluffier. I think berry jams go the best with this. For 2 servings. Recipe by Kori- cookpad.japan A Healthy Tofu and Yogurt Dessert A Healthy Tofu and Yogurt Dessert I found out that whey is made by draining yogurt, so I thought it was like tofu.... and wondered what if I drained tofu and yogurt together? I tried it out, and the results were amazingly good!! I like to leave the tofu a bit chunky, since I think that makes the final result lighter and fluffier. I think berry jams go the best with this. For 2 servings. Recipe by Kori- cookpad.japan Tofu, Agar, Jam & Chocolate Dessert for Dieters Tofu, Agar, Jam & Chocolate Dessert for Dieters I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar. Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703 cookpad.japan Tofu, Agar, Jam & Chocolate Dessert for Dieters Tofu, Agar, Jam & Chocolate Dessert for Dieters I was introduced to agar from another user's baked cake agar recipe. I really came to like the texture of it. This time around I had some half-used jam left over in the refrigerator, so I tried making this using jam as a replacement for sugar. Use whatever you like for the jam. Both berries and citrus go well with cocoa. I made it with strawberry and blueberry jam. There's no need to drain the tofu. I used a pound cake pan, but you can bake these in a muffin pan. Recipe by CAFE703 cookpad.japan Summer Dessert Edamame Milk Kanten Summer Dessert Edamame Milk Kanten I wanted to recreate the edamame kanten I had at a department store and couldn't forget. I tried making it many times and finally perfected this recipe. Please try the dual-layered or triple-layered versions as a dessert for guests. Also delicious if you use a lot more edamame. It's a bit troublesome, but be sure to de-skin the Decorative edamame. When making the dual and triple-layered versions, it's best to let the layers set at room temperature, and then pour the next layer in. If you let them set in the refrigerator, there's a chance they won't stick together. The single layer version has a well-developed flavor, and the dual and triple-layered versions have the milk layer for a smoother taste. Recipe by Rinkachan cookpad.japan Summer Dessert Edamame Milk Kanten Summer Dessert Edamame Milk Kanten I wanted to recreate the edamame kanten I had at a department store and couldn't forget. I tried making it many times and finally perfected this recipe. Please try the dual-layered or triple-layered versions as a dessert for guests. Also delicious if you use a lot more edamame. It's a bit troublesome, but be sure to de-skin the Decorative edamame. When making the dual and triple-layered versions, it's best to let the layers set at room temperature, and then pour the next layer in. If you let them set in the refrigerator, there's a chance they won't stick together. The single layer version has a well-developed flavor, and the dual and triple-layered versions have the milk layer for a smoother taste. Recipe by Rinkachan cookpad.japan Shiso Leaves Dessert Shiso Leaves Dessert I have a jungle of shiso leaves growing in my garden this season, and this is one of the recipes my mother and I composed to use up the shiso leaves. This is a basic summer sweet that my family always makes at least once in the summer. I had trouble with this solidifying properly when I added lemon juice directly, so I thinned with water and then added it in. When this solidifies, the shiso leaves will always sink to the bottom, so stir well once during the process. This is the trick behind making jiggly jelly. For 2 servings. Recipe by Ukkiitaro cookpad.japan Shiso Leaves Dessert Shiso Leaves Dessert I have a jungle of shiso leaves growing in my garden this season, and this is one of the recipes my mother and I composed to use up the shiso leaves. This is a basic summer sweet that my family always makes at least once in the summer. I had trouble with this solidifying properly when I added lemon juice directly, so I thinned with water and then added it in. When this solidifies, the shiso leaves will always sink to the bottom, so stir well once during the process. This is the trick behind making jiggly jelly. For 2 servings. 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