Soy Milk Cheese Tart Cake

• 1 top grade non-glutinous rice flour: 80 grams, cornstarch 20 grams, margarine: 50 grams, vanilla extract: (as needed) Rice flour cookie
• 100 grams Soy milk cheese (900 ml unprocessed soy milk + 150 ml vinegar or lemon juice gives 270 g of soy milk cheese) See
• 50 grams Sugar (cane sugar)
• 1 heaping teaspoon Baking soda (or baking powder)
• 100 ml Soy milk
• 2/3 a carton Whipped soy milk (With sugar, whipped to form peaks)
• 50 ml Lemon juice

1. Lightly mix the vinegar into the 45C warm soy milk, and set aside.
2. When it's cooled completely, wrap in a cheesecloth or gauze and separate the lumps and liquid.
3. Spread the rice flour cookie dough in the bottom of the mould and push it in with a fork.
4. Mix the soy milk cheese, sugar, soy milk and baking soda with a hand mixer (etc.)
5. until smooth.
6. Add the whipped soy milk and lemon juice to Step 3 and mix some more.
7. Pour it into the Step 2 mould, bake for 20 minutes at 180C, and you're done.

rice flour, milk cheese, sugar, baking soda, milk, soy milk, lemon juice

Taken from cookpad.com/us/recipes/156850-soy-milk-cheese-tart-cake (may not work)