Kasu-keiki, the new cheese cake

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These nice one-bite cakes were too good to be saved for next day and daylight photos.
I consider sake kasu as a new type of cheese. It’s creamy, it’s fermented so why not ? And that’s natural that it gives great results in cheese cake type preparations.

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So here it is, fresh sake kasu (sake lees).

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I had some sweet bread crumbles, similar to cookie crumbles from my baker.

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With other ingredients : silky tofu, kurozato black sugar.
I creamed 1/2 cup of
sake kasu with a little water, added melted sugar, 1 cup of tofu, vanilla powder, 2 tbs of potato starched. Made it very smooth.

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I mixed the crumbs with a little coconut, butter, garnished bottoms of paper cups. I poured the cream on top. Cooked 5 minutes, slowly in steaming program of microwave. Let cool totally. Then paper cases can be removed, if you want.

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