Tofu warabi mochi | Easy recipe at home related to culinary researcher / Recipe transcription by Yukari's Kitchen

Put silken tofu and sugar in a bowl, crush with a whisk and mix.
Add soy milk and mix.
Add potato starch and mix to avoid lumps.

Place the frying pan down, strain 1 on it and put the dough in the frying pan.

Heat 2 over low heat and mix with a rubber spatula.
When it hardens, increase the mixing speed.
Mix by crushing the solidified part with a rubber spatula.
Turn off the heat and mix.
Heat over low heat while mixing for about 2 minutes.
Turn off the fire.

タッパーを水(分量外)で濡らす。
3をタッパーに入れる。
ゴムベラを濡らして生地を平らにする。
バットに氷水(分量外)を入れ、その中にタッパーを入れる。
キッチンペーパーを被せ、粗熱を取る。
冷蔵庫で1時間冷やす。

Wet the surface of 4 with water (outside the amount).
Discard excess water (outside the amount).
Take the dough around with a rubber spatula, turn the tapper over and place the dough on a cutting board.
Cut to the desired size with a kitchen knife moistened with water (not included in the amount).

5にきな粉を振る。