Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans. The shiny black beans called Kuromame (Sweet Black Soybeans) are served on New Years Day as a part of Osechi Ryori (traditional New Please test the doneness of your black soybeans and adjust your cooking time. If you have an Instant Pot or a pressure cooker, you can speed up the cooking. Unlike regular tofu (Chinese-style), silken tofu has a softer consistency because of the high water.

That's why I recommend using the older method specifically for making. Firm tofu is a great ingredient that I like cooking with, but not something I was excited to make myself. What did excite me was the thought of making the silken, custard-like tofu that you can find at Japanese Fresh kinugoshi tofu is much more delicate than the silken tofu you find in stores (the. You can cook Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans using 9 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

It's 50 grams of Cake flour.
You need 50 grams of Whole wheat flour (or cake flour).
It's 1 tsp of Baking powder.
It's 30 grams of Sugar (I use light brown sugar).
It's 100 grams of ○Silken tofu.
It's 1 of ○Egg (large).
You need 2 tbsp of ○Milk or soy milk.
Prepare 2 tbsp of ○Vegetable oil.
You need 1 of Cooked kuromame.

A. family farm black soybeans soaked overnight and thoroughly cooked at Eden's Kuromame (Sweet Simmered Black Soybeans) - La Fuji Mama. Kuromame (黒豆) is a Japanese black soy bean dish that's simmered in a sweet and savory Unlike regular soy beans, they don't have a strong "tofu" taste and the sugar and soy sauce The colour is entirely natural, but cooking it with iron punctuates the darkness, while boosting its nutritional content. Cook soybeans in simmering salted water for three minutes, drain and toss with olive oil. For sauce, heat stock in a small pan and add oyster, hoisin and soy sauces and simmer for two minutes.

Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans step by step

Preheat the oven to 180°C..
Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even..
Place the lightly drained tofu in a separate bowl..
Add the rest of the ○ ingredients and use a whisk to mix to an even consistency..
With a rubber spatula, briskly fold the dry ingredients into the wet ingredients a little at a time. The trick is not to mix it too much!.
When the batter is no longer floury, pour it into a mold up to 1 cm, then sprinkle in a layer of the kuromame..
Pour in the rest of the batter, then tap the mold on a surface to release any air pockets..
Bake for 30-40 minutes at 180℃, then it's done. While baking, if the surface looks like it may burn, cover the top with aluminum foil..
Let cool in mold for 20 minutes until cool to the touch, then remove from the mold, then wrap in plastic wrap to store. It's very fluffy served fresh from the oven..
Kept at room temperature, it should remain moist even if served the following day..
For this recipe, I used a package of store-bought simmered kuromame..

Mix cornflour and rice wine to a paste, add to sauce and bring to the boil, stirring, until sauce thickens. Soft tofu and silken tofu are less rigid and can be pureed and added to smoothies, desserts, soups and more for extra body and creaminess. Next time you're making a smoothie, add some silken tofu for a protein boost. These less-sturdy tofu options are also excellent dairy-free additions to puddings. Cooking with Chinese Tofu and Bean Curd can be a challenge but here, we help you understand the different types and how to use various types of Chinese tofu.