Honey bean tofu milkshake

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Japanese tofu (or tender tofu)

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Canned red kidney beans (can be replaced by red beans)

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batch diagram

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Place red kidney beans and tofu in a blender cup

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Add 2 tablespoons of white sugar, a little milk and cream (add according to your taste)

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Start the cooking machine and stir for 20 seconds, pour into a cup, and place in the refrigerator to chill for about 30 minutes

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Pour into a cup and refrigerate for about 30 minutes

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Put a few reserved honey beans on it

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You can also add whipped cream to the milkshake to make a fresh milk milkshake cup

1. The tofu I bought in an Asian supermarket has Japanese tofu written on the box. I think it is actually more like tender tofu. This kind of tofu can be served immediately after opening a box. If you are worried about gastrointestinal discomfort, you can microwave it at high heat for 1 min. 2. Milk, honey beans and tofu are all taken out of the refrigerator. If it is stored at room temperature, the prepared milkshake can be placed in the refrigerator and refrigerated for about 30 minutes. It tastes better! 3. Red kidney beans can be replaced by red beans. The cans I use already contain sweet soup, so no sugar is actually added. The amount of sugar is added according to individual taste.