{Recipe} Tofu Cheesecake with Matcha Sponge and Azuki Bean Paste

 Quite pleased with how this cake turned out :)

Tangy Tofu Cheesecake with matcha sponge and azuki bean paste!

 The recipe for matcha sponge can be found here, whereas the recipe for tofu cheesecake is here! :)

 Azuki Bean Paste

Ingredients:

200g organic azuki beans
Water to soak the azuki beans
150g white sugar

Method:

1. Soak the azuki beans overnight 

2. Rinse and transfer the washed beans into a big pot, before pouring water till 2 inches above azuki beans.

3. Bring it to a boil and let it boil for a minute before draining.

4. Rinse the beans briefly under cold running water and drain again. Put the beans back in the pot with fresh cold water. (Tedious, but this gets rid of surface impurities which then gives a smoother paste)

 4. Bring to a boil then lower the heat to a low simmer. Add water if needed.

5. Cook until the beans are cooked and soft, with skin falling apart. Drain the beans and reserve some of the liquid.

6. Put the pot of beans back on medium low heat and add sugar in 3 batches, while stirring with a wooden spoon/spatula.

7. If too dry and difficult to stir, add some of the reserved liquid. 

8. Continue stirring until sugar is completely melted and absorbed. 

9. At this point, you can mash it roughly with a spatula/fork for a chunky bean paste, or use a food processor for a smooth paste.  

10. Let cool and store in an air-tight container. 

 Assembly

Cut the matcha chiffon cake into two, spread azuki bean paste on top before pouring half of the cheesecake filling on top. Repeat :)