Jiggly Sesame Tofu

• 200 ml Milk
• 2 tbsp + 1 teaspoon Katakuriko
• 2 tsp Cake flour
• 150 ml Water
• 3 tbsp Ground sesame (either white or black fine)
• 2 grams Powdered kanten
• 1 tbsp Sugar

1. Mix the katakuriko and cake flour in a bowl and gradually add 100 ml of milk little by little while mixing well to not to create any lumps.
2. In a blender, blend the water and ground sesame seeds to make the sesame smoother (this step is optional).
3. Put the kanten powder and Step 2 into a pot and bring to boil for a minute over medium heat while mixing with a whisk.
4. Turn off the heat, add sugar, and dissolve it into the mixture.
5. Add the remaining 100 ml of milk to Step 3, and heat again.
6. Turn the heat off once it warms up and add Step 1 after mixing it well and quickly.
7. Heat the mixture from Step 4 over medium heat while mixing, bring to a simmer once it thickens and stir well for 20-30 seconds while taking care not to burn it.
8. Pour the mixture from Step 5 into a mold, chill it in the refrigerator to harden once it cools to the touch.
9. ( If you keep it in the refrigerator for too long, it will ruin the texture, so be careful.)

milk, flour, water, ground sesame, kanten, sugar

Taken from cookpad.com/us/recipes/147587-jiggly-sesame-tofu (may not work)