This week, we’re in Hong Kong.
Now, I thought I’d try out some traditional mochi for this round, but lack of coconut oil put a stop to that idea.
I then found a gorgeous recipe for chocolate and tofu muffins, and I adapted it (seeing as someone can’t eat chocolate (!)) and made coconut and vanilla tofu muffins.
- Not too bad in the taste department
- A little bit chewy so I think I might have over-mixed when I added the wet ingredients to the dry ingredients
- Easy to make, so definitely recommend it.
The recipe I used was from a website called ‘Fig and Cherry‘ – and the link will take you to the chocolate recipe.
Coconut and vanilla tofu muffins
- 250g (2 cups) plain flour
- 85g (1/2 cup) desiccated coconut
- 2 teaspoons baking powder
- 1/2 teaspooon salt
- 220g (1 cup) caster sugar
- 150g (1 cup) silken tofu
- 250ml (1 cup) Vanilla flavoured soy milk (I used hemp milk with 1tsp of vanilla extract in)
- 1 tablespoon white vinegar
- 60ml (1/4 cup) maple syrup
- Preheat the oven to 190C / 375F / Gas Mark 5 / 170 Fan
- Grease a twelve hole muffin tin with the dairy free spread – or use muffin cases
- In a large bowl mix together the flour, coconut, baking powder, salt and sugar and then set aside
- Place the tofu, soy milk, vanilla extract, vinegar and maple syrup into a blender, or bowl
- Process for 10 seconds until smooth – ignore the video when I say 10 minutes … oops!
- There may still be a few small tofu lumps but that’s fine.
- Pour the tofu mixture into the dry ingredients and mix with a wooden spoon until just combined
- (Don’t over mix or the muffins will be chewy)
- Spoon the batter into the muffin pan holes
- Bake on the center shelf for 20 minutes or until a skewer inserted into the center of a muffin comes out clean
- Cool on a wire rack – they can be eaten warm or cold
They don’t look too bad …
… and here’s how you make them:
Busy baking month is March.
In a fortnight Formula E is in China and in between, the F1 season kicks off in Australia and F1 Bake Off is making a return for 2019.