||Strain the silken tofu through a fine sieve.
||Chop the candied chestnuts into 8mm chunks.
||Put the butter in a bowl and knead to a creamy texture. Add sugar and mix well.
||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.
||Add the tofu 1 to the mixture 4.
||Add sifted pancake mix to the mixture 5 and mix lightly. Add the milk, mix again, and then add the chestnut chunks 2.
||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.