| has gloss | eng: Burmese tofu (; or ) 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 its primary ingredient being water and flour ground from yellow split peas and the Burmese version from chickpea flour, also known as besan flour. 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. |
