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From: Audrey (
Subject:         Re: Adzuki Bean 'Tofu'
Date: August 31, 2009 at 12:56 pm PST

In Reply to: Re: Adzuki Bean 'Tofu' posted by Matthew on April 26, 2008 at 1:08 pm:

Wikipedia, Burmese tofu

To hpu (Burmese tofu), in two forms: fresh and frittersBurmese tofu (to hpu in Burmese) is a type of legume product made from besan (chana dal) flour the Shan variety uses yellow split pea flour instead. Both types are yellow in color and generally found only in Myanmar, though the Burman variety is also available in some overseas restaurants serving Burmese cuisine.[19]

Burmese tofu may be fried as fritters cut in rectangular or triangular shapes. Rice tofu, called hsan to hpu (or hsan ta hpo in Shan regions) is made from rice flour (called hsan hmont or mont hmont) and is white in color, with the same consistency as yellow Burmese tofu when set. It is eaten as a salad in the same manner as yellow tofu.

Burmese tofu (Burmese: ; IPA: [tÚpʰķ] or [tÚhķ]) is a food of Shan origin and is different from Chinese tofu in that it is not made from soy milk and not set with a coagulant. Shan tofu is produced in a similar fashion to polenta, with it primary ingredient being water and flour ground from yellow split peas and the Burmese version from chickpea flour, also known as besan flour.[1] The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying.

I am trying to figure out where I saw it at, there was also another type perhaps it was the mung bean. If anyone figures it out, please email me. I would like to try the azuki and mung bean ones.

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