| 1. |
Strain the silken tofu through a fine sieve. |
| 2. |
Chop the candied chestnuts into 8mm chunks. |
| 3. |
Put the butter in a bowl and knead to a creamy texture. Add sugar and mix well. |
| 4. |
Beat the egg and add to the butter and sugar mixture 3 in 2 to 3 stages, making sure to mix well at each stage. |
| 5. |
Add the tofu 1 to the mixture 4.
 |
| 6. |
Add sifted pancake mix to the mixture 5 and mix lightly. Add the milk, mix again, and then add the chestnut chunks 2. |
| 7. |
Pour the mix into paper muffin cups, up to one eight cup capacity, and bake in the oven at 180 (355F) for about 25-30 minutes. |
