Silky SMOOVE Soya Bean Curd (Tau Foo Fa)

Tau foo fa (cantonese), Dao Hwei (hokkien or fujien) or Soy bean curd is a traditional snack or dessert in Chinese communities around the world. It's basically a very silky form of tofu. And when I say silky I mean slippery slide smooth that it can be eaten by a baby or someone with no teeth even! ;-) It's made with soy milk (no additives, no sugar added) and a setting agent. This agent used to be a combination of Gypsum and Cornflour. But it is now more likely to be Glucono Delta Lactone (GDL). It looks like a powdery white crystals and is made by the natural process of fermentation of rice or maize. It’s been used in making Tofu for many years and is perfectly safe to eat, according to all reports. Basically, when you mix it with water, it makes a very mild acid (ph of around 5.5) which coagulates the soy milk proteins; if you’d like to get technical! ;-) If you’d like to double this recipe, use only 1 ¼ tsp of GDL to 4 Tablespoons of water. Tau Foo Fa 1.5l of Soy milk with no additives no sugar 200 - 250ml of water 3 big leaves of pandan 3/4 teaspoon of Glucono Delta Lactone (GDL) (you can find in ANY bake shop around town) 2 Tablespoons of water to dissolve GDL 250g of Sugar 125g water 1 big knob of ginger 2 big leaves of Pandan 1. Bring soy milk to a boil over a medium heat stirring occasionally. You don't want it to burn. 2. When you see the first signs of bubbles, turn it off. Alternatively, if you have a thermometer of any sort, look out for the magic figure of 80C. GDL sets quickly at this temperature. 3. Pouring with 2 people is easier especially if you are doubling the recipe. Let the person with the soy milk pour first quickly. 4. Half way through the soy milk pour, quickly pour in the GDL solution while pouring the rest of the soy milk from a height so it mixes the tau foo fa solution well.Again, quickly! 5. Cover and do not move the pot. It will begin to set IMMEDIATELY. 6. Make the sugar by dissolving all the sugar in the water and simmering with the ginger and pandan. 7. In a minimum of 25 minutes, the taufoofa is ready and ‘set’ to go! 😉 It will set a little more so if you need it slightly firmer, wait for another 15 to 20 minutes. 8. You want to scoop thin leaves! Use as FLAT a scoop as possible with just the slightest curl to the sides For those outside Asia, here's the link to Amazon's GDL https://www.amazon.com/GJS-Gourmet-To... In asia, shopee carries it cheaply https://shopee.com.my/Glucono-Delta-L...