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Add a photoTofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!
Ingredients
- Tofu (kinu tofu): 150 g (no need to press waterout)
- Egg: 1
- Wheat (use one of your preference): 4 tablespoons
- Cornstarch: 2 tablespoons
- Cream powder: 2 tablespoons
- Sugar: 3 tablespoons
- Matcha tea powder: one and a half tablespoons
- Butter: 15 g
- Baking powder: 1 teaspoon
Directions
- -Melt butter inside microwave oven.
- Take out and pre-heat oven to 180 degrees Celsius
- -Drop all ingredients inside a food processor and process until you obtain a smooth mixture.
- -Fill muffin cups with mixture up to nine tenths height.
- (Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)
- -Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own âcharacterâ)
- -Let them cool completely.
- If you donât eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.
- Best enjoyed with tea? LOL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 6 servings | |
| Calories 75 | |
| Calories from Fat 31 | 41% |
| Total Fat 3.49g | 4% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 240mg | 10% |
| Potassium 40mg | 1% |
| Total Carbs 9.19g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 6.53g | 4% |
| Protein 1.97g | 3% |
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