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.
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.
Place the tofu and cooked potatoes in the food processor. Press start and blend until smooth.
Add sugar, skim milk powder, and powdered kanten to the food processor and press start. Blend until all of the ingredients are incorporated.
Pour the batter into a mold.
Bake in a 180°C oven for about 30 minutes. When finished baking, let it cool.
When cooled, chill in the refrigerator.
When completely cooled, remove the cake from the mold and cut.
Story Behind this Recipe
For my snack.
Adjust the time and temperature when microwaving and baking. Adjust the amount of sugar to taste. You can use sweet potatoes instead.