Burmese tofu is a food of the Shan origin and is different from Chinese tofu in that it is not made from soy milk and not set with a coagulant. Shan tofu is produced by using water and flour ground from yellow split peas and the Burmese version from chickpea flour. The flour is mixed with water, turmeric, and a little salt and heated, stirring constantly, until it reaches a creamy consistency. It is then transferred into a tray and allowed to set. It is matte yellow in colour, jelly-like but firm in consistency, and does not crumble when cut or sliced. It may be eaten fresh as a salad or deep fried. It may also be sliced and dried to make crackers for deep frying.