Friday, December 09, 2005

Chilled Beancurd

Finally made Amelia’s Chilled Beancurd. Thanks for sharing Amelia. This Chilled Beancurd does melts in mouth. I would say this Chilled Beancurd was so good. The texture was so soft and smooth even better than those shops selling tau huay. DH said, can open stall and sell Chilled Beancurd. *LOL*

I had bought the wrong agar agar powder. I should have bought the clear agar agar powder but I took the “green” color agar agar. Heck it, I added few drops of pandan paste made it greener and it has a tang pandan flavor.




Chilled Beancurd

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

Method:
1. Liquidize the soya bean with 2000mls of water and sieve twice
with "cotton bag ". Top up with water to get 2875 mls of soya milk.
2. Dissolve the agar agar power with 500 mls of soya milk.
3. Pour in to the remaining soya milk, sugar and mix well.
4. Boil with pandan leaves till boil ( stir constantly ) and continue to
simmer for another 10 mins over low heat.
5. Add in the evaporated milk, stir well ( DO NOT BOIL ) remove and
leave to cool slightly for 5 mins.
6. Scoop out the bubbles and the bean curd skin.
7. Pour into the 4 oz round / 180mls Cup ( disposable plastic container
with cover) and leave to set.
8. After 10 mins scoop out the bean curd skin ( In order to get a smooth
surface )
9. When cool cover with the plastic cover and chilled in the fridge till set.
10. serve with sugar syrup or gula melaka syrup.
11. can be kept in the fridge for 3 to 4 days.

Sugar Syrup:
Castor sugar 300 gm
Water 360gm
Pandan leaves 3 - 4 pcs

Method:
1. Mix all and cook till boil, continue simmer for another 5 mins.

Gula Melaka Syrup:
Gula melaka 150gm
Brown sugar 150gm
Castor sugar 50gm
water - adjust to suite own sweetness

Method:
1. Mix all and cook till boil, continue to simmer for 5 mins.

10 Comments:

Blogger Fonia said...

Jan!!! It reminded me, my favourite Tau Huay in SG near Selegie Centre there... Think the stall name is 'Rochor Beancurd'!!! MISS IT SO MUCH... *Drooling non stop* Thanks so much for sahring the recipe. ;)

Friday, December 09, 2005 4:32:00 AM  
Blogger Jas said...

Fiona,

Oh yah, I heard they Tau huay are good. Heehee thank to Amelia for sharing. I swear this chilled beancurd was so good. Amelia said this could be kept for 3 – 4 days? But we finished it within a day! Hahaha and I make the syrup using yellow rock sugar with water and some ginger slices.

I’ve been thinking of it since the day we had finished it! Perhaps next week will do the almond flavor one. LOL

Friday, December 09, 2005 11:13:00 AM  
Blogger Tazz said...

Jas, Beancurd looks so smooth. :)

Friday, December 09, 2005 9:05:00 PM  
Anonymous Amelia said...

Hi Jas, chilled bean curd very nice texture. Very well done. You can serve with can longan or mix fruit or soya bean milk.

Friday, December 09, 2005 10:17:00 PM  
Blogger Jas said...

Eve,
Yah, the beancurd is very smooth. Too smooth until I thought it hasn’t set. LOL

Amelia,
Thanks for sharing, I thought making the almond flavor beancurd. Yah, you remind me it can be serve with longan too.

Monday, December 12, 2005 1:16:00 PM  
Anonymous Anonymous said...

For simplicity you can start with commercial soy milk that is sold in cartons. I used 32oz soymilk with 1 tsp of agar agar powder. Just bring to boil and follow the rest of the recipe. For flavoring you can add various liquid essence like Pandan, almond etc. Tks for a great recipe.

Friday, March 31, 2006 8:27:00 AM  
Anonymous fir said...

Hi there,

Thanks for sharing this recipe. I am a singaporean based in USA. Have been craving for tahuey for sometime now. Finally, i can make my own !

Thanks alot

fir

Ps : m not a spammer, just a deprived singaporean. lol

Friday, May 09, 2008 5:05:00 PM  
Anonymous Anonymous said...

hey there! can you please explain step one, the liquidize part please! thanks much :D

Sunday, September 14, 2008 1:39:00 AM  
Anonymous Anonymous said...

Hi... it looks so good... but wat do u mean by liquidize

Wednesday, July 08, 2009 10:47:00 AM  
Anonymous Christina said...

Hi, your beancurd looks very soft and yummy. did you remove the skin before liquidizing the bean?

Thursday, September 15, 2011 10:25:00 AM  

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