This is made from tofu, but tastes totally different! The puffed rice gives it a mild taste. I was making this for my child but I got addicted to it instead. You can also use this to decorate other dishes and treats.
3 tablespoons (reduce if the puffed rice is sweet)
Process the puffed rice in a food processor into a fine powder and transfer to a plate.
Blend firm tofu and maple syrup in the food processor, add the powdered ponsen and continue blending until it's smooth and creamy.
You can use this cream for decorating. The amount of ponsen is just approximate. Add enough so that the cream is the taste and consistency you want.
You can make this with silken tofu too, but the cream will be very soft. If you want to use the cream for decorating, I recommend firm tofu. If you use soft silken tofu, you can use a stick blender.
One person who tried this recipe, "michico358," used this cream in a fantastic-looking cake featuring Anpanman.
User "Rinrin Tiffany" used it in a beautiful tart.
User "hawaisunny" used it as a topping for (Recipe ID: 1496999) "Matcha Kanten Jelly".
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Story Behind this Recipe
When my child's allergic reactions were very bad, I made this using easy-to-obtain ingredients while referring to a book on macrobiotics.
You can use this cream as is on scones or pancakes. There are ready-made soy milk whips available, but this is richer. You can mix this with ready-made whips, or use this for decoration and the ready-made kind inside cakes, which gives a nice contrast in tastes.