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About Recipe

Back in August, I fortuitously met Phi of Princess Tofu at a Bay Area food blogger’s picnic on the very same day I’d decided to make a pot of silken oboro tofu at home without a recipe (more on that to come). I selfishly prodded with questions of tofu-making, while scarfing down the gluten-free corn cakes Phi brought to the potluck. She told me about the eternity she spent grinding the recipe’s split pea flour by hand, and the unfortunate fate of her broken hand grinder to boot. This somehow meant the cakes were made with extra love and were decidedly more delicious.


sifted chickpea flour

tapioca starch

sweet rice flour

xantan gum


olive oil



Millet flour, for rolling out (or more chickpea flour)

See Recipe Procedure


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