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

I am submitting this post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground