Tofu Pudding

Soymilk:

1. Rinse beans thoroughly, and soak 10–12 hours in cool water.

2. Drain completely

3. Add soaked beans and 700ml water to blender.

4. Blend at medium-low speed for 30-40 seconds, stop as soon as smooth. 

   • Do not create foam.

5. Pour slurry into a heavy pot and heat while stirring constantly.

6. Bring to a full boil and boil for 7–10 minutes.

   • Reduce heat if foaming; keep it boiling

7. Strain through a fine nut-milk bag or layered cheesecloth. Let gravity do most of the work. Gentle squeeze at the end is okay.

   • You should end with ~600 ml thick soy milk.

8. Rest for 10 min. and skim surface foam.

Tofu Pudding:

1. Heat soy milk to 167–176°F. Should be steaming, not boiling.

   • If adding sugar, and/or pandan extract/leaves, add now. 

   • If using leaves, remove after 8-10 min.

2. Then turn off the heat.

3. Dissolve the GDL in the 30ml of warm water. Stir thoroughly — it settles fast

4. Pour coagulant solution, evenly divided, into containers first.

5. Gently pour hot soy milk from 6–8 inches above.

6. Do not stir

7. Cover immediately

8. Rest 20–25 minutes.

9. Do not move or tap

Ginger syrup:

9. In a pot, boil the water.

10. Add the chopped ginger, ginger slices, and sugar.

11. Stir until sugar is dissolved.

12. Simmer for 10 minutes.

Coconut cream sauce: 

13. Mix the coconut cream, salt, water, sugar, and tapioca starch