Soy Bean Custard ( Tau Fu Fa)
Sunday, February 27, 2011 | 1 Comment(s)

 

 

As a self-professed tofu lover, I have a deep attachment to all things made from soy beans, and this Chinese dessert is no exception. ‘Tau Fu Fa’, also known as soy custard or silken tofu pudding is a silky-smooth Chinese dessert that seems to glide effortlessly down your throat. Some like it hot, some like it cold, and there are quite a few different ways to enjoy this dessert. 

The process of making the tau fu fa is almost similar to that of making soy bean drink, and what makes it different is the additional step of adding in a curdling agent to set the dish. Usually the curdling agent is either gypsum powder or glucono delta-lactone (GDL) mixed with a small amount of water and corn flour, and they work to harden the soy mixture and help it set. I would advice using GDL powder, which is a naturally occurring food additive, instead of gypsum powder, which is made of calcium sulphate as it is said to be disadvantageous to our health.

Like most dishes made from soy beans, there are a few things you have to be careful with during the preparation of this dish. Firstly, after preparing the soy milk and boiling them, you have to make sure you gently remove the bubbles at the surface of the milk before proceeding to cover it with a cheesecloth or a muslin cloth. This will ensure you obtain a smooth, even texture once it has set instead of ‘holey’ ones. Also, when you pour the soy milk into the pot to set, I would recommend pouring it at a height of about two feet. This seems to work best to give beautiful tau fu fa, not only in terms of appearance, but also when it comes to its taste, even if it’s just a subtle one. Once the tau fu fa has set, you should very gently and thinly scoop them out into bowls as they have a very delicate texture, and ladling them out roughly will only spoil the whole experience of devouring this silky-smooth dessert.

Tau fu fa does not only taste good, it’s also a sweet blessing for people watching their weights and a must-have for women craving good skin. Soy beans ensures a healthy complexion, so what better way to enjoy them than with this dish? 

Soy Bean Custard ( Tau Fu Fa)

Prep time: 4-5 hours

Cooking time: 40 minutes (including 30 minutes to set the dessert)

Serves: approximately 10 people

 

300g soy beans, soaked in water for 5 hours

2 litres water

1/2 teaspoon glucono delta-lactone curdling agent

1 tablespoon corn flour

3 tablespoon rock sugar

2 pandan leaves, knotted

 

1. Blend soy beans in batches with 500ml water each time. You'll need to do about 4 batches.

2. Also in batches, strain the soy bean mixture through a muslin cloth into a large cooking pot. Discard residues

3. Bring soy bean milk to a boil over medium heat

4. Mix curdling agent, cornflour and 1/4 cup water in another bowl. Pour mixture into boiling pot and mix thoroughly

5. Turn the heat off and cover the pot with a lid. Set aside in a heat proof container for approximately 30 minutes to let the mixture set. Do not open the lid until after 30 minutes

6. Meanwhile, prepare syrup by mixing rock sugar, pandan leaves and water in another smaller pot. Boil over low heat until mixture thickens to reflect a syrup

7. Dish out set Tau Fu Fa, layer by layer onto a bowl. Ensure you use a flat ladle or a turner to scoop out the layers. The thinner the better! 

8. Drizzle with sugar syrup.

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Tagged As:
Sugar, Soy bean, Boil

 

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Shannon | JustAsDelish January 31, 2012 at 9:15:38 am
Your tau fu fa looks so good! and great photography! I'm linking your recipe to my soy milk post.

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