Tofu cheesecakes with matcha and coconut condensed milk
4 servings
45 minutes
The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.
Calories348.2kcal
Proteins9.7grams
Fats20.5grams
Carbohydrates30.6grams
Firm tofu
320
g
Spelt flour
40
g
Vanilla extract
8
ml
Bananas
200
g
Vegetable oil
20
ml
Coconut milk
320
ml
Coconut sugar
40
g
1
To prepare coconut condensed milk, add coconut milk and coconut sugar to a saucepan.
- Coconut milk: 320 ml
- Coconut sugar: 40 g
2
Bring to a boil, stirring constantly.
3
Reduce the heat to minimum and continue cooking until the milk reduces by 1/3.
4
Grind the firm tofu in a meat grinder or blender, or grate it.
- Firm tofu: 320 g
5
Mash the banana with a fork until it reaches a puree consistency.
- Bananas: 200 g
6
Add vanilla extract, banana, matcha, and flour to the tofu. Knead the dough thoroughly and shape into 50-gram cheese pancakes.
- Firm tofu: 320 g
- Vanilla extract: 8 ml
- Bananas: 200 g
- Matcha (green tea powder): 4 g
- Spelt flour: 40 g
7
Heat oil in a pan and fry the cheese pancakes on both sides. Reduce the heat, cover the pan with a lid, and cook the pancakes for another 3 minutes.
- Vegetable oil: 20 ml
