This is what I said, was analogous to Mahalepi. This soft, custard texture dessert has the fragrance of soybean and it lingers in your mouth even after you finish it. The thickener used here to set these dou hu hua are either cooked gypsum powder (which are essentially calcium sulphate, those they plastered on your walls) or GDL/Lactone/Fruit Pectin.
I have on many attempts fail to achieve the smooth silky texture but I'm not ready to give up just yet. This is by far my best attempt but it was just way too soft. It is silky not not smooth to the mouth texture. Can soy beancurd really be way too soft?
I shall try again and hopefully, find out where's the problem and post the recipe real soon, fingers-crossed.
Monday, September 21, 2009
Posted by Quinn at Monday, September 21, 2009