Potato Tofu Kanten Cake

Potato Tofu Kanten Cake

This dessert made out of tofu and potato is perfect when you're on a diet. The food processor eases the work.


Tofu (silken)
1 block (about 300 g)
Potatoes (small)
3 (about 150 g)
30 - 50 g
Skim milk powder
15 g
Powdered kanten
4 g


1. Place the tofu on a microwave safe plate and microwave (500 W) for 3 minutes without covering with plastic wrap. Drain the tofu in a colander for 30 minutes.
2. Peel the potatoes and cut them into bite-size pieces. Cover loosely with a plastic wrap and microwave (500 W) for 3- 5 minutes until softened. Make sure you can poke through with a bamboo skewer. Pre-heat the oven to 180°C.
3. Place the tofu and cooked potatoes in the food processor. Press start and blend until smooth.
4. Add sugar, skim milk powder, and powdered kanten to the food processor and press start. Blend until all of the ingredients are incorporated.
5. Pour the batter into a mold.
6. Bake in a 180°C oven for about 30 minutes. When finished baking, let it cool.
7. When cooled, chill in the refrigerator.
8. When completely cooled, remove the cake from the mold and cut.

Story Behind this Recipe

For my snack.