How to make it

  • Preheat oven to 350F. Grease with margarine & line bottoms of two 8” baking pans with wax paper.
  • Sift flour, baking powder, & salt together.
  • Beat egg whites until foamy, gradually add ¼ cup sugar, and whip until soft peek.
  • Puree silken tofu in a blender, gradually add 3/4 cup sugar.
  • Alternately add rice flour mixture and coconut milk until well blended.
  • In a mixing bowl, fold egg whites to rice flour batter. Add in diced tofu, mix thoroughly.
  • Pour mixture in lined pans. Bake 15 minutes in preheated oven. Bring out of the oven, put sliced salted egg on top and sprinkle grated cheese. Bake 10 to 15 minutes more. Brush top with margarine as soon as it comes out of the oven & sprinkle with sugar & grated coconut if desired.
  • Bring to boil mangoes with orange and lemon juices, simmer over medium heat until almost all liquids has evaporated. Puree in a blender. Put back to pan and stir in mixed sugar and roasted cardamom over low heat. Grate some lemon rind. Stir until well blended and sugar has dissolved. (You can use this even as sauce for pancakes, for crepes, for parfaits, or just combine with crushed ice and milk.)

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