RCI-VG.004.1281.001
Soyabean Milk and Soyabean Curd
One of the most popular breakfast and late night snacks, Tau Huay (soyabean curd) is freshly made silky soft tofu served with syrup. Tau Huay Chwee (soyabean milk) is served hot or cold usually sweetened.
Prep40 min
Cook50 min
Total90 min
Servings4
Difficultybeginner
Ingredients
- soybeans3 cupssoak for at least 6 hours.
- a bunch pandan leaves1 unit
- tapioca /corn flour3 tbsp
- gypsum powder (calcium sulphate)1 tbsp
Method
1
Drain the soaked soybeans and rinse thoroughly under cold water until the water runs clear, removing any loose skins.
2
Blend the soybeans with 6 cups of fresh water in batches until a smooth milk-like slurry forms, working in portions to avoid overloading the blender.
3
Pour the blended mixture into a large pot and bring to a boil over high heat, stirring occasionally to prevent sticking.
10 minutes
4
Reduce heat to medium and simmer the mixture for 15 minutes, stirring frequently to prevent the bottom from burning.
15 minutes
5
Line a fine-mesh sieve or colander with cheesecloth and pour the hot soybean mixture through it, collecting the liquid (soybean milk) in a large bowl and discarding the pulp.
6
Return the strained soybean milk to the pot and add the pandan leaves, then bring to a gentle simmer over medium heat for 5 minutes to infuse the flavour.
5 minutes
7
Remove the pandan leaves and allow the soybean milk to cool to approximately 70°C (160°F), about 10-15 minutes, before proceeding to curdle.
8
Mix the gypsum powder with 2 tablespoons of cool water in a small bowl to create a coagulant solution, stirring until fully dissolved.
9
Dissolve the tapioca or corn flour in 3 tablespoons of cool water to create a slurry and set aside.
10
Slowly pour the gypsum solution into the warm soybean milk while gently stirring in one direction for 1-2 minutes until curds begin to form and the mixture becomes cloudy.
2 minutes
11
Stop stirring and allow the mixture to rest undisturbed for 10-15 minutes, during which the curds will coagulate and separate from the whey.
12 minutes
12
Line a curd mould or small container with cheesecloth and carefully spoon the curds into it, allowing the whey to drain naturally for 10 minutes before folding the cloth over the top to press gently and form tofu curd.