This recipe making of silken soybean pudding, creamy tofu, super silky, which has a delicate, creamy mouth feel. The traditional way of making this, Soybean pudding, They use Gypsum powder to let the curd set, but Gypsum is not good for your health especially for your kidney. So, let’s us start and replace with Gelatine, it's all natural and pure. Gelatin can benefit hair, skin, nails, digestion, immune function, joints and more. The health benefits of this Chinese dessert is a great protein source that is low in fat.
2 pandan leaves
2 ½ cups unsweetened soy milk
1/3 cup hot water (about 5 tbsp + 1tsp)
2 tbsp unflavoured gelatine powder (1 sachet)
1½ cup water
½ cup brown sugar
2 pandan leaves or a few slices of ginger
1) Add the gelatine to the boilling water and stir until well combined, Set aside.
2) Strain and pour the soymilk into a pot. over medium heat, let it warm up and continue to stir until little bubbles, and cook for 30 minutes.
3) Turn off the heat and add (1) into the soy milk. Stir to combine well until the gelatin dissolved. Cover the pot lid. Allow to sit in the fridge for overnight. (at least 12 hours).
4) In a pot, add water, pandan leaves or sliced ginger you desire, and sugar, bring to a boil. Reduce heat to low, cover and simmer for 20 minutes, until the syrup to a thicker consistency. Set it aside to cool before serving it with the tofu fah.
Recipe Source: JosephineRecipes.Co.Uk