Wednesday, December 17, 2008

Burmese Tofu Tutorial - Rice Version

Rice Version (1/2 recipe)

1 ½ cup rice flour (regular white rice flour)
4 ½ cup water
½ tsp vegetable oil
½ tsp salt


5 qt heavy bottomed pan
Wire whisk (preferably one with a rubber grip handle)
Container to hold rice flour and water while soaking, for ½ recipe at least 6 cups, for full recipe at least 12 cups
Loaf pan (this is what I use for ½ recipes, for a full recipe you will need at least a 12x3 pan)


1. Put the water and rice flour into a container and stir till combined. Cover container and let sit for 12 hours

2. After soaking, oil pan and mold for tofu. Pour mixture into pan and bring to a boil. Put on low heat and cook down water for 15 minutes. Unlike the chickpea version, you do not need to stir since all you are doing is reducing the liquid. A large amount of sludge will be left in the soaking container.

3. Scoop/Pour the sludge into the pan and bring it back to a boil. Once bubbles pop the surface put the temperature on low heat again and stir for 5 minutes. The sludge will thicken the liquid and the mixture should start to come away from the sides of the pan. If it does not, you may need to cook it for up to 10 minutes on low heat.

4. After 5-10 minutes, place mixture in oiled mold and put in refrigerator till set. Needs to sit in refrigerator for at least 12 hours to set properly.

5 . When the mixture is set, slice and use as wish.

1 comment:

  1. Looks rather like cream of rice, set hard. Must try it though!