わらび餅（お茶のわらび餅）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 10minutes
Shiratama Parfait ｜ kattyanneru / Katchanneru's recipe transcription
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Ingredients
- Silken tofu (for ice cream) : 200g
- Fresh cream : 100ml
- sugar : 3 tbsp
- Silken tofu (for white balls) : 100g
- Shiratamako : 100g
- tsubu an : as you like
- Kinako : as you like
- Black honey : as you like
Time required
20minutes
Procedure
-
1)
Make tofu ice cream
00:48
Put silken tofu (for ice cream) in a bowl and crush the tofu into a paste. Whisk cream and sugar, add paste-like tofu and mix. Pour into a storage container, cover and chill in the freezer for 5 hours.
-
2)
Make tofu shiratama dumplings
02:27
Mix silken tofu (for shiratama) and shiratamako and knead the ingredients together. When the whole is smooth, make the dough into a stick shape, divide it into 12 equal parts while tearing, and roll the dough. Make a light dent in the center, put it in boiling water, and when the dumplings come up, boil for 1 minute. Then cool with ice water until the heat is removed.
-
3)
Serve
05:00
After draining the white balls, serve with ice cream and add bean paste, kinako, and black honey if you like.
Point
・ When making tofu ice cream, whisk for about 6 to 8 minutes.
・ When cooling the tofu ice cream in the freezer, mix the whole tofu 2-3 times in the middle to get a smooth texture.
・ If powdery residue remains when kneading the tofu shiratama dumplings, adjust the water and knead.
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