Sunday, June 10, 2012

豆腐花

The latest craze in Singapore? 老伴豆花! ^-^ I've yet to have the chance to visit that particular stall at this Old Airport Road, but I taste a couple of similar wobbly smooth soy bean curd from other stalls. Past weeks I've been experiment on making soy bean curd using setting element : GDL, Gelatine & Agar Agar Powder!!

I've failed twice for the GDL & Agar Agar Powder version and got it right on first attempt for Gelatine version :D Taste wise the, gelatine soy bean curd is the least of my favourites!

GDL Soy Bean Curd






Recipe adapted from Wendy's Blog & Mrs Teng's Blog
Ingredient
  • 1 litre Unsweetened Soya Milk (I used Sobe Brand)
  • 1/2 tsp GDL (Gluco Delta Lactone)
  • 1/4 tbsp Cornstarch (I used 1/2 tsp + 1/4 tsp)
  • 1 tbsp Water
For Syrup (Put all ingredient in pot and bring to boil. Set aside to cool)
  • 2 blades of Pandan Leaves (cut in 2 inches section)
  • 3 slices of ginger (optional)
  • 1 1/2 cup Water
  • 1 cup Sugar (I used Osmanthus Sugar)

Method
  1. While waiting for milk to boil, mix GDL, cornstarch and water in a small bowl and set aside
  2. When milk starts to boil. Turn off heat. Leave it for 5 minutes to cool to about 90 degree celcius (Or you may like to strain milk into another pot to bring down the temperature)
  3. Stir the GDL mixture before pouring into a clean pot. Pour the hot milk into the pot with the GDL mixture in a gushing manner. Use a spoon and remove the bubbles (Do not stir)
  4. Cover with a piece of cloth before putting the lid. Let milk set for an hour (Do not move the pot)
  5. Can be served hot or cold with pandan syrup

Gelatine Soy Bean Curd



Recipe adapted from Cuisine Paradise
Ingredient

  • 500ml Sobe Unsweetened Soy Bean Milk
  • 2 tsp of Gelatine Powder

Method

  1. Heat up soy bean milk in a saucepan over low heat(do not let it boil).
  2. Put gelatine powder in a small bowl, ladle about 50ml of the warm soy milk in it and stir till gelatine powder melt and well mixed.
  3. Next pour the gelatine mixture into the remaining warm soy milk and let it simmer for another 30 seconds(careful not to let it boil).
  4. Off the heat. Let mixture cool off slightly before sieving it into prepared containers to cool completely.
  5. Chilled mixture for at least 3 - 4 hours in the fridge before serving with osmanthus sugar syrup (recipe as per above).

Soy Bean Curd set by Agar Agar Powder






wobbly good! I like this texture rather than the gelatine version one : Thanks Wendy for the tips on how to cook the mixture after I've failed the 1st attempt!




Recipe adapted (with modifications) from Nasi Lemak Lover's Blog
Ingredient
  • 600ml Sobe unsweetened soy milk
  • 1/2tsp agar-agar powder

Method
  1. Divide soy milk into two equal portion (300ml for each).
  2. Pour one portion 300ml into a heavy bottom saucepan and stir in agar agar powder, bring to boil.
  3. Pour in the other portion into the boiling milk. Stir well and remove from fire.
  4. Pour the hot soy milk mixture into bowls, containers or ramekins.
  5. Skim off the bubbles on top. Allow to sit for about 15mins to cool, skim off a thin layer of tofu curd on top.
  6. Store in the fridge for 4 hours or just keep it in room temperature till it set. Serve with sugar syrup

14 comments:

Vivian Pang said...

I've not try making own tau fu fa yet. Thanks for the different ways of making it. Will try out the agar-agar powder version. Thanks!

Small Small Baker said...

Wow, you tried all 3! Then I no need to do the experiments myself. :) So agar agar method is your favourite is it? Then GDL, then gelatine?

Peng said...

SSM...u are so right! :)

Peng said...

Vivian...just curious what's the texture like so test out 3! Hehehe ...lucky not much hiccups at least know what's the reason for my failure! :)

lena said...

so far i've only made tff using gdl..you mean the agar2 version of tff is even softer and smoother than using gdl version?

Peng said...

Lena...yes is more silky than the GDL! My son loves the agar agar version one also!

AikoVenus said...

This looks really yummy! And just a little bit thicker than the ones served with youtiao (at least in my case). I'll be making this soon! ^^

Catherine said...

Wow! great experiment, will try the agar agar version when I recover from my arm injury..

As for the second 300ml that will be poured into the boiling first 300ml, I don't have to bring it to boil right?

Catherine

Gracee said...

I tried making the agar agar version last night and apparently I failed :( I don't know what went wrong. It seems that the agar agar powder did not dissolve. I mixed it in when the soya milk was still chilled. Do I only mix in when it's boiled/room temperature or chilled? Thank you!!!

Peng said...

Gracee, 1st portion mix in agar agar powder then brings boil till powder dissolves, while waiting to boil the 2nd portion can just outside to return to room temp. After boiling just pour in the 2nd portion, stir and turn off fire.

Miss B @ Everybody Eats Well in Flanders said...

Hi Peng
Recently I tried using lactone and I failed miserably. In the end, I even wasted the homemade soya milk which I could have saved up for my own consumption instead of itchy hand use it to make tau huay. I really admire and applaud your patience and effort in trying all 3 methods :)

Anonymous said...

I just tried your agar agar version and it worked beautifully! Thankyou so much for this!

Evonne said...

I read somewhere that soya bean milk cannot bring to boil but using agar agar have to do so right?

Peng said...

Evonne...need to boil if not the agar won't dissolve completely which will affect the setting.

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