Not long ago, i saw wendy making her own tau foo fah, then next came elin who also did her own tau foo fah ..and they all sounded so easy making them and their tau foo fah looked so smooth that already tempted me to make that on my own too. Yeah, it was easy..well, even if you dont believe me, you have to believe them. Both of their recipes used GDL ( Glucono delta lactone) , just another kind of coagulant in replace of the gypsum powder, which believed to have negative effects to our health.. Even some tau foo fah sellers at my place here are putting signs saying "no gypsum powder". In chinese, gysum powder is called "sek koh fun" which people said is the powder that one used to heal fractured bones and also the one used to form plasters for building materials..so maybe that's the reason why they claimed that gysum powder has got negative effects to our body.. now i'm just wondering the tofu that i usually buy, do they use gypsum powder or some other coagulants?
Now back to this soymilk custard, initially i thought of just buying the soymilk to make this but my mum said "why not just make your own, it's also very easy" all i need is a blender so i ended up making the soya milk too. I'm glad that i made the soya milk , it tasted really good especially when it's still warm and knowing that it's really fresh . I referred to wendy's recipe for the soymilk but i used 300gms of soya beans instead of 250gms and with 1.8L of water and elin's recipe for the making of tau foo fah.
300gms soya beans, soaked overnight
1. Blend the soya beans with water ( i did that in 4 portions)
2.Pour the soya milk into a cheesecloth ( i used a clean baby cloth diaper) and squeeze out the soya milk ( also did that for couple of times) into a large pot.
3. Before putting the soya milk on boil, i actually strained the soya milk again to ensure it's totally grainless.
4.Boil the soya milk ( make sure it's totally boiled.)
|from the pot..after scooping the bubbles out|
|soft and silky smooth|
5 1/2 cups of boiling soy milk
1 tbsp cornstarch
1/2 tsp GDL
1/4 cup cold water
Ginger sugar syrup
6 tbsp sugar
1 cup water
1 piece of old ginger, thumbsized, crushed
(bring to a boil until sugar dissolves)
1.In a small cup, mix ingredients B
2. Pour the boiling soy milk in a gushing motion at 2 ft above the pot with GDL mixture.
3.Give the mixture a quick stir and cover it with a cloth before putting the lid on. Leave for 30 minutes.
4.Scoop away the layer of bubbles on top of the soy milk custard and now ready to serve.
Actually i do not know how long it took to set becos after doing that, i went out and only came back after an hour and it has well set by then.
****UPDATE 6th Sept, 2012 ****
i have made another 2 more versions of tau foo fah using agar2 powder and gelatine, the post is