Soya Bean Curd

I love this pudding very much and I am sure it is the favourite pudding of every Singaporean and Malaysian.  This pudding brought fond memories of my childhood days where I never fail to queue up every Saturday and Sunday morning for my bowl of soya bean curd while accompanying my mum to the wet market. For those who wonder what it is, this pudding is made of soya milk which has been gelled.  It is delicate with a creamy texture and tastes sweet & heavenly.

Ingredients (serves 2):
3/4 cup soya beans, to be soaked overnight, washed and drained
1litre water
1/2 tsp lactone (or one can use gypsum powder instead)
a piece of muslin cloth

Syrup Ingredients:
8 - 9 tbsp sugar (or adjust to your taste)
1/4 tsp pandan flavour essence or 2 pandan leaves tied in a knot
1 1/2 cup (250 ml capacity) water

Method:
Wash and drain soaked soya beans.  Blend/grind them together with 1/2 litre of water until smooth.  By using the muslin cloth, squeeze the soya milk into a pot.  Add the remaining water into pot.

Soak soya beans in water overnight

Blend/grind soaked soya beans until very smooth

Squeeze soya milk dry by using a muslin cloth

Bring soya milk over medium heat to a boil.  It is very important to keep an eye or else the soya milk will boil over the pot.

Bring soya milk to a boil

In another clean pot, add 1/2 tsp lactone.

Add 1/2 tsp of Lactone to another clean pot

* Once the soya milk starts to boil, remove from heat and pour into the pot containing the lactone.  Let the mixture set for about 10 minutes.  Do NOT stir.

In the meantime, prepare the syrup.  In a pot, add all syrup ingredients and bring to boil until sugar dissolves.  Remove from heat and leave aside to cool down completely.

To serve, spoon soya bean curd into a bowl and pour syrup over.  Serve warm or chilled.

Note:  For those using the soya bean milk maker, go straight to step (*).

Bon Appetit!