From the recipe collection
Pandan-Peanut Tofu Cream Pie
Pandan-Peanut Tofu Cream Pie brings together silken tofu and peanuts in a practical home formulation designed for a smooth chilled texture and distinct flavour layers.
- Prep time
- 30 min + 6 hr chilling
- Cook time
- 5 min
- Yield
- 8 slices
- Audio recipe
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Ingredients
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Method
- Mix biscuit crumbs, 60 g peanuts and melted butter. Press into the base and lower sides of a 20 cm pie tin and refrigerate while preparing the filling.
- Sprinkle gelatin evenly over 50 ml cold water and leave for 5–10 minutes to bloom.
- Heat milk, pandan and sugar gently for 5 minutes, then remove pandan. Take the pan off heat and stir in bloomed gelatin until completely dissolved; do not boil the gelatin mixture.
- Blend drained ready-to-eat silken tofu and vanilla until smooth. Gradually blend in the warm, not hot, milk mixture. Pour into the crust and refrigerate for at least 6 hours until firm.
- Scatter remaining 20 g peanuts on top and slice with a warm clean knife. Keep the pie refrigerated.