Tuesday, July 07, 2009

On the road

Hubby left this morning on yet another trip. Guess I am now getting used to him being away.

Though I don't sleep well whenever he is not around but at least I don't have that panic attack anymore.

Yes, I used to have that whenever he travelled, because during his absence, somehow dear son will goes into his tantrums which I find it so hard to deal with.

I am glad that either our dearest son is growing up or I am getting more relaxed with him.

Saw a few cartons of the soya milk left untouched in the fridge. Normally these will go off the shelf like hot cakes but I guess because there were two cartons that is unsweetened. After tasting it, my kids got turned off by it and didn't touch it since. Well a mistake of trying to be healthy.

Sometime back, I saw this recipe shared in one of the forum and A forwarded me a hard copy. It was meant for me to test out but like many other recipes, there is this "one fine day" I will try.

I like Chilled Beancurd (豆腐花). Thus I was eager to find out whether I can do it too. Getting good Chilled Beancurd is really hard to come back these days. There are a few that is reputable but I find that the standard had dropped over the years. Perhaps the commercialisation played a part to the quality.

This recipe needs you to make your own soya milk but I took the lazy way out because I needed the space in the fridge.

My trial didn't turn out well. It looks silky though but it was way too soft. Perhaps I will increase the agar agar powder the next time round. Now back to the drawing board.

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What you need:

500gm Soya Bean (Soak for 5 -6 hours )
2875mls water
125mls evaporatd milk
1 tbsp agar agar power
2 tbsp sugar
3 - 4 pcs Pandan leaves

Method

Liquidize beans with 2L water & sieve twice with "cotton bag ". Top up with water to get 2875 mls of soya milk.

Dissolve agar agar power with 500 ml of soya milk.

Pour in remaining soya milk, sugar & mix well.

Boil with pandan leaves till boil (stir constantly) & continue to simmer for another 10 mins over low heat.

Add in evaporated milk, stir well (DO NOT BOIL). Remove & leave to cool slightly for 5 mins. Scoop out bubbles & bean curd skin.

Pour into plastic containers with cover & leave to set.

After 10 mins, scoop out bean curd skin for smooth surface

When cool, cover with plastic cover & chill till set.

Serve with sugar syrup or gula melaka syrup.

Note: This can be kept in the fridge for 3 to 4 days.
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10 comments:

  1. wow you even make your own tao huay. It looks good to me, hope you will perfect it to the way you like the next time :)

    ReplyDelete
  2. I love tao huay! Thanks for sharing this recipe. But I was wondering can I use store bought ready soy bean milk for this recipe? Thanks.

    ReplyDelete
  3. Thanks Noobcook, I hope to perfect this someday.

    HBS, I used store bought soya milk as I was too lazy to make from scratch. Perhaps that explains why mine was soft.

    ReplyDelete
  4. Edith,
    I've got the same recipe from A too but still haven't found time to make this. Seeing your post makes my hand itching now. But my fridge is too full now, will make this when I have more fridge space (lame excuse :P)

    Maybe I should just wait for your revised version? hehehe

    ReplyDelete
  5. Edith, please explain this line:


    After 10 mins, scoop out bean curd skin for smooth surface

    Thanks!

    ReplyDelete
  6. Hi Quinn,

    It means that you remove the layer of beancurd skin that form during "cooling" period. If you don't you will have this "crusty" beancurd skin on your beancurd when the whole thing sets.

    ReplyDelete
  7. Will you show us the step to make this with ready-made soy milk? Thanks.

    ReplyDelete
  8. I won't be making this any time soon as I have a long list of new stuff to try. But will try to remember your request if I ever try this again. Thanks for dropping by.

    ReplyDelete
  9. I won't be making this any time soon as I have a long list of new stuff to try. But will try to remember your request if I ever try this again. Thanks for dropping by.

    ReplyDelete

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