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“Matcha Creme Icing, perfect for cupcakes!”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook 1/3 of soy milk and all of the agar in a saucepan over medium heat, stirring constantly.
  2. Bring mixture to a boil, reduce heat, continue to cook until agar is completely dissolved.
  3. Whisk cornstarch into remaining soy milk.
  4. Pour cornstarch mixture into agar mixture, cook until it resembles a thick pudding.
  5. Remove from heat and set aside.
  6. Blend tofu with matcha, splenda and salt.
  7. Mix both mixtures together.
  8. Add vanilla and blend again.
  9. Chill for about an hour.

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