Tofu Pudding Bites
豆腐花, or tofu pudding, is a dish for every occasion. Looking for the perfect ending to a gluttonous yum cha? 豆腐花. Or are you on the hunt for a hearty breakfast? 豆腐花 again, but specifically the Shanghainese variety, which is served with savoury pickled mustard greens rather than earthy red sugar. And what about a dish to nibble on, after a boozy night out? 豆腐花 again - and when in Singapore, it has to be the one in Rochor (if you know, you know).
This cookie is a bite-sized version of the more commonly found, sweet form of that dish - and true to form, isn’t too sweet at all. With a protein-packed tofu centre, it might even be… healthy?
Ingredients:
170g firm silken tofu, diced into 1cm cubes
60g all purpose flour
50g ground almonds
21g icing sugar
115g unsalted butter
1 tablespoon Chinese red sugar (or soft brown sugar)
Cream butter with icing sugar, until it forms a smooth paste.
Add in the all purpose flour and ground almonds, and mix until combined.
Wrap a tofu cube in a tiny ball of dough, and set aside. Repeat until all of the tofu cubes have been wrapped (or you’ve run out of dough!).
Chill in the fridge for at least 30 minutes, or until firmed up.
Bake at 170°C for 8 minutes, then remove from fridge and sprinkle red sugar on the tops of each cookie. Return the cookies to the oven, and bake for another 2 minutes or until the sugar has melted, and the cookies are lightly golden.