1.Combine all ingredients in a bowl and stir. Once well mixed, if the dough is too loose, add more rice flour until you can hold it in your hands.
2.When the dough comes together, roll it out to the desired size and place on a cookie sheet. This time, I divided it into nine equal parts.
3.Place on a baking sheet, sprinkle the top with cheese powder as desired, and bake in a 180°C oven for 15 minutes.
After that, check on them and bake them until they are slightly browned.
In my case, after baking for 15 minutes, I baked them for another 5 minutes, then 3 minutes, and they turned out a nice color.
4.If a toothpick is inserted and pulled out, but no sloppy dough sticks to it, it is a sign that it is well baked!
5.It's done! Crispy on the outside and sticky on the inside, the pon de cajo is ready to serve!
・This time, an additional 40 g was added to the amount originally written in the recipe to achieve just the right consistency.
・It was easy to make because all the ingredients were added at once and it mixed nicely without lumps! Also, it was easier to mix with a spatula than with a whisk!
・Please note that rice flour absorbs water at different rates depending on the manufacturer, so there is a large possibility that the amount may deviate from the suggested amount.
・Since the dough will be loose, it is recommended to drain off some of the water before adding the tofu!
・When shaping the dough, it is easier to do so if you dip your hands in a small amount of olive oil so that the dough does not stick to your hands!
・I thought I could take it to lunch because the texture remained the same even when cold and it was delicious.
・The rice flour and tofu gave it a glutinous texture.