This is the soybean curd recipe as promised. It is so smooth, I finally got it. Apart from the typical hot soybean curd, I did another version of chilled beancurd, set with the right amount of gelatine and Aaron really like this one so much that he asked me not to bother fidgeting and getting all mad and crazy about gypsum.
The recipe is provided by the nice woman that mum bought her soybean grinder from, let's call her Mrs. Buffalo because she is a sales person for the brand, Buffalo.
Give it a go, it's not tough at all. Gypsum can be very tricky sometimes.
(courtesy of Mrs. Buffalo)
4 cups of boiling hot soy milk
Coagulants (see below)
Room temperature sugar syrup to serve (see below)
After the 3 times of boiling the soy milk, stir the coagulant one last time and pour it into a slow cooker pot. Then pour in the hot soy milk from a height making sure you pour it over all the coagulant paste so they are finely dispersed. Cover with a tea towel and place on the lid of slow cooker (it has to be a heavy glass lid). Set it aside to coagulate for 50 minutes, do not move or relocate the slow cooker, do not peek, do not open, do not stir. Just sit there with a chair and a book and guard it. I have too many people with itchy hands in here so I have to guard it!
To serve, scoop out thin layers of the pudding and place it in a serving bowl. Drizzle over sugar syrup and serve immediately. For every time you scoop a new bowl of Tau Foo Fah, you'll notice a water layer in the pot. Just scoop away the water layer and proceed to scoop the curd like normal.
1/2 tsp gypsum powder (can substitute with 3/4 tsp Pectin or GDL or Lactone)
1/2 tbsp cornflour
1/2 tbsp tapioca starch
3 tbsp water
Mix all the above together, making sure the cornflour and tapioca starch is completely dissolved. Set aside until needed.
Chilled Soybean Curd
300ml soy milk
1 tsp gelatine
Sugar syrup to serve, chilled until very cold
Dissolve the gelatine by sprinkling it over 1 tbsp of water. Set it aside to swell for 5 mins. Measure out the soy milk and place it in a milk pot and reheat gently. When it is about hot to touch, turn the heat off and pour in the gelatine paste, scrapping everything in. Whisk it to combine for a minute. Scoop off as much bubbles as possible that is produced from the vigorous stirring. Cool it down to room temperature and chill it overnight in the fridge, cover tightly with a plastic cling wrap.
To serve, scoop out thin layers of the pudding and place it in a serving bowl. Drizzle over cold sugar syrup and serve immediately.
Gula Melaka Syrup:
1/4 cup Gula Melaka, shaved and compact into measuring spoon and measure
1 tbsp brown sugar
Water, as much as you like but not too much
Bring everything to boil until all sugar is melted. Remove from heat and chill until very cold.
1/4 cup raw sugar or rock sugar
2 pandan leaves, cleaned and knotted
Thumb-size ginger, peeled and smashed with the back of a knife
Wter, as much as you like but not too much
Bring everything to boil and when all is melted, let it simmer for 5mins. Remove from heat and cover to let pandan and ginger infuse the sugar syrup. Cool it down and chill until very cold.
I hope you like this post and find some information helpful to you. I hope the pictures can show you how silky smooth the Tau Foo Fah is and get you to make some for your loved ones! Whatever you do, please don't use store-bought Soy Milk for this because they just won't work.