Silky Tofu Pudding / Bean Curd Pudding (aka Tofu Fah / Fau Foo Fah 豆腐花 /豆花）

It has been such a long time since I updated my blog. My apology. Just been so busy with life from last year end as we moved from one suburb to another. There were lots of stressful events and I even hurt my coccyx. I was suffering from the tremendous pain for a minimum 2 months before I can stretch and run again. Anyway, thank goodness it is over. I will try my best to continue with my blogs as I wanted my boys to be able to learn the skills too!

Today I am going to share about the making of "tofufah / tau foo fah" which is a term in Cantonese, which means tofu pudding. This is a delicious warm dessert which served with sweet syrup ie. either coconut sugar syrup or white sugar syrup.

Now the recipe...

Traditionally, the main ingredient to make this dessert apart from the soya bean milk is the calcium sulphate (石膏粉) which is unhealthy. Now, if you google online, you probably can find alternate ways to make this dessert. 

Have you heard of GDL (Glucono-Delta-Lactone)? I heard about this from friends. I was looking high and low for recipes and I found some for your reference. Here's the recipe for an easy tofu pudding / tofu fah.

The pudding:-

2L soya bean milk (sugar free)

1 tsp of GDL

2 tsp of cornflour

250ml water

(Source: From social media)

OR 

1.5L soya bean milk (sugar free)

0.5 tsp GDL

1 tbsp. cornflour

75ml water

(Source: http://womensweekly.my/recipes/desserts/tau-foo-fah/)

OR

2L soya bean milk (sugar free)

0.75 tsp GDL

0.5 tbsp cornflour

2 tbsp water

(Source: https://wendyinkk.blogspot.com.au/2010/11/gdl-tofufah.html)

NOTE: 2L soya bean milk could make about 10-12 serve of  tofu fah (tau foo fah). For a family of 3-4, you may want to reduce the recipe by half  if you are using the first or third recipes above. However, if you don't mind having some balance of tofu fah, you can just use the above recipes.

Syrup:

3 slices of ginger 

1 piece of pandan leave

325ml water

150g white sugar (or coconut sugar) 

Since I used a ready made sugar free soya bean milk which I bought from the Asian Grocery here in Adelaide, this is how I made my tofufah....

Steps:

1) Place the soya bean milk in a pot. Bring it to boil.

2) Remove the "tofu skin" which appears on the surface while the soya bean milk was boiling.

3) When the soya bean milk is about to boil or just started to boil, quickly prepare the GDL/cornflour mixture in a separate bowl i.e. mix the GDL and cornflour into the water and stir well. (Note: I have tried the first recipe but I have not tested the rest.)

4) Place the GDL/cornflour mixture into the rice cooker (or you can use a thermal pot).

5) Then, hold the pot to about 15cm high, and quickly pour in the boiling soya bean milk into the rice cooker. If you see some bubbles appearing on the surface, gently (but quickly) remove them with a scoop or a spoon. Caution: DO NOT STIR after pouring in the boiling soya bean milk into the rice cooker with the GDL/cornflour mixture!

6) Next, quickly cover the rice cooker with a piece of clean cloth and place the rice cooker lid on top as per the picture below. Leave it untouched for about 30 minutes for the tofu pudding to set. (Note: I used the rice cooker's keep warm function when leaving the tofu pudding to set.) 

7) Moving on to the next step is to prepare the syrup. Place the syrup ingredients into a small pot and bring it to boil. When the syrup is boiling, let it boil to a couple of minutes until the water is slightly reduced. (Note: You can change it to lower heat when the syrup is boiling and let it simmer for a few minutes.) To test the sweetness of syrup, please do taste it to see whether it is sweet enough before you decide whether to add little bit more sugar. :) 

 

The syrup

The look of the silky tofu pudding after it was set.

8) When the tau foo fah is ready, "thinly" scoop it into the serving bowls and pour in a few scoop of the syrup. 

9) Preferably, tau foo fah is eaten best when it is still hot/warm.

Silky tau foo fah is now served! Enjoy! :)