Malaysian Cuisine - Nyonya Kuih/Desserts
Soy Milk Pudding (Tau Foo Fah)
April 10, 2019
| Recipe by Bake with Paws
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Tau Foo Fah is one of my favourite desserts. But, I haven't tried to make it earlier because the traditional recipe requires gypsum powder. Recently, a lot of people have been sharing recipes that use gelatine instead. I wanted to try it and I found the texture very close to the smooth tau foo fah that is store bought but I think this version is healthier. I don't feel any worry eating it now.
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How To Make Soy Milk Pudding Recipe (Using Gelatin)
INGREDIENTS:
1500ml homemade soy milk, please refer here for homemade soy milk recipe
18g (6 tsp) gelatin
Ginger Syrup:
100g gula melaka, chopped
200g water
2 inch ginger, sliced thinly
METHOD:
Soy Milk Pudding:
- In a pot, heat up soy milk over medium low heat. When about to start bubble, turn off the heat.
- Transfer 300ml of soy milk to glass jar, add in gelatin and stir well with hand whisk or spatula.
- Pour the mixture into the rest of soy milk and mix well.
- Strain the mixture and transfer to a big glass or ceramic container. Cover and refrigerate for 6 hours before serving. It is best after overnight as the pudding become more firm.
- Serve cold with the ginger syrup.
Ginger Syrup:
- In a sauce pan, add in gula melaka, water and ginger slices.
- Bring to boil at medium heat. Reduce to low heat and simmer for few minutes.
- Remove from heat and set aside to cool.
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