Burmese tofu or chickpea tofu

Preparation

1. We pulverize the chickpeas during 2 minutes, progressive speed 5-7-10. At first it will make a lot of noise but once the chickpeas are crushed the deafening noise will stop.

2. We let it rest for a few seconds before opening the lid. We lower the chickpea flour to the blades and pour the water. We remove 10 seconds, speed 3. And we let it rest overnight in the same glass.

3. The next day, without shaking the content too much, we discarded 400 g of water. If you don't have a scale, what you can do is fill 4 cups and discard that water.

4. We pour the rest of the water into a large bowl but only the water. As the glass is emptied we will see that at the bottom we have a kind of mud, formed by chickpea flour, which we will empty into another bowl.

5. Without washing the glass, we pour the water that we have just separated inside again. We heat it for 20 minutes, 100º, speed 3.

6. After time, we add the flour "mud" that we have in the other bowl, the salt and the spices. We program 5 minutes, 100º, speed 4. As time goes by, the mixture will thicken and the sound will also change like when we make a pastry cream or a béchamel.

7. Meanwhile, we grease a wide mold with oil. At the end of the time, we pour the contents of the glass into the mold and smooth the surface so that it is as smooth as possible. This operation has to be done quickly because the mixture will solidify quickly.

8. Let cool for 5 hours. Then we can unmold it and cut it into squares of the desired size.