I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a bit on the crumbly side.
This was my 3rd attempt, but it finally came up respectable. The first two attempts used locally-sourced "chickpea flour". It ended up tasting like unflavored humus. This time I used "besan flour" and the results were more along the lines I was expecting.
I used the recipe from http://www.marystestkitchen.com/burmese-tofu-the-easy-vegan-soy-free-tofu/. I compared this to other recipes, and there is not much difference.
Can you suggest things to try to make it more jelly-like?