Top Grade Non-Glutinous Rice flour: 80 g, Cornstarch 20 g, Margarine: 50 g, Vanilla extract: As needed
Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270 g of soy milk cheese) See recipe ID: 1315967
Sugar (cane sugar)
Baking soda (or baking powder)
1 heaping teaspoon
Whipped soy milk (With sugar, whipped to form peaks)
2/3 a carton
Lightly mix the vinegar into the 45°C warm soy milk, and set aside. When it's cooled completely, wrap in a cheesecloth or gauze and separate the lumps and liquid.
Spread the rice flour cookie dough in the bottom of the mould and push it in with a fork.
Mix the soy milk cheese, sugar, soy milk and baking soda with a hand mixer (etc.) until smooth.
Add the whipped soy milk and lemon juice to Step 3 and mix some more. Pour it into the Step 2 mould, bake for 20 minutes at 180°C, and you're done.
Story Behind this Recipe
I wanted to make a tasty sweet that everyone could enjoy, even those with wheat, egg, or dairy allergies!
Mix it lightly after you've added the vinegar to the soy milk cheese. Don't over mix it. Add honey to the separated soy milk cheese liquid for a refreshing and tasty drink. You can enjoy the leftover soy milk cheese as-is with jam, or in a sandwich!