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Monday 14 September 2015

Homemade Tau Foo Fah (豆腐花)/ Soymilk Custard

I've never ever thought of making "Tau Foo Fah" (Soy milk custard pudding) at home because it is so easily can get it at the local market here.    But it is always fun to make it at home.

Its all because of my girlfriend "J" .... after having the fragrant tau foo fah at our classmate friend's house in Kampar, she was so determine to do it at her home too.  And from there on, it has inspired me to follow suit....

You can always buy the Soya Milk at the shop but just to make sure that the soya milk is of concentrated and not too diluted type.  But if you are more hard working type, you can always make your own soya milk at home; but hopefully someone with strong hands to help you to squeeze out the milk ... 

Recipe adapted from Lena of Frozen Wings

Soymilk ingredients: 
300gms soya beans, soaked overnight
1.8L water
4-5 shredded & knotted pandan leaves

1. In 4 portions, blend the soya beans with water.
2. Pour the soya milk into a cheesecloth or muslin cloth to strain and squeeze out the soya
milk into a large pot.  Once done, strain the soya milk once again to ensure it is
3. Boil up the soya milk together with the knotted pandan leaves (but do keep a watchful eye as 
it can easily overflow out once boiled).

Making of Tau Foo Fah (Soymilk Custard Pudding)

Ingredients A
5 1/2 cups of hot boiling soy milk

Ingredients B 

½ tsp GDL (Glucono Delta Lactone)
1 tbsp cornstarch
¼ cup cold water

Ginger sugar syrup
6 tbsp sugar
1 cup water
1 piece of old ginger, thumbsized, crushed
 (bring all the above 3 ingredients to a boil until sugar dissolves)

1. In a small bowl, mix ingredients B, whisking till combined.  Pour it into a bigger pot or

    a larger stainless bowl.
2. Once the soy milk in hot boiling stage, immediately pour the boiling soy milk in a gushing 

    motion at about 1 to2 ft high above the pot into GDL mixture pot.
3. Give the mixture a light quick stir and cover it with a cloth before putting the lid on. 
    Leave for 30 minutes to an house.
4. Scoop away the layer of bubbles on top of the soy milk custard
5. Serve the custard with sugar syrup or with some palm sugar syrup.

* GDL (Lactone) ~  you may try to get this at the bakery ingredients shop or any Asian grocery shops.

                              I served myself a fragrant tau foo fah with palm sugar syrup.