Tau Foo Fah (Bean Curd)

 

Ingredients A:
500 g soy bean – soaked overnight (or 8 hours)
3500 ml water
3 pc pandan leaves – tied into a knot

Ingredients B:
280 ml water
7g (1 1/2 tsp level) GDL powder

Ingredients for Syrup:
150 g water
200 g white sugar (or 150 g brown + 50 g white)
A few slices of ginger (optional)
2  pc pandan leaves

Method:

1. Blend the soaked beans & sieve out the milk. Use all 3500 ml water. (Sieve the milk at least twice for a smoother curd).
2. Add of A into a high pot. Boil on high flame. Once it starts to boil, turn off the flame & set aside to for 5 minutes (to cool down the milk to 70C).
3. Pour from the pot into a serving container with cover (the cover should not have any holes).
4. Pour B into the pot & lightly stir 1 circle to end at the centre. Cover immediately.
5. Let it stand for at least 30 minutes. Tau Fu Fah is ready to be served with C.

Watch the demo: Tau Foo Fah

Recipe Contributor: Sock N