Category: Dessert

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

Ingredients:
• Tapioca (grated) 1kg
• Coconut Milk 300g
• Water 300g
• Sugar 250g (adjust to your taste)
• Glutinous Rice Flour 3 tabsp (50g)

Method:
Mix well the above ingredients and steam for 50min.

Note:
The total combined volume of Coconut Milk + Water is 600g. If use 500g coconut milk, then just use 100g water.

Split into 2 to remove skin

Grate it

Remove excess moisture

Add other ingredients & mix well

Pour to container lined with banana leaves

after steaming for 50 min.

Serve with grated coconut

Recipe Contributor: Anna G

Ingredients

Sweet Potato 300g
Water 300g
Tapioca Starch 150g
Sugar 130g

Method:

1. Steam sweet potatoes, peel off skin and mash.
2. Add all other ingredients and mix well. Use a blender for a smoother texture.
3. Pour batter onto a greased pan and steam over boiling water for 30min.
4. Leave to cool before slicing.
5. Optional: Steam grated coconut with some salt & Pandan leaves. Once smell the Pandan fragrance, it’s ready.
6. Toss the sweet potato slices in the coconut & serve.

Recipe Contributor: June K