Tofu Pudding

Soymilk:

1. Add soaked beans and 500ml water to blender.

2. Blend for 1-2 min.

3. Strain out the okara through a fine nut-milk bag or layered cheesecloth

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

5. Bring to a full boil.

   • You should end with ~400-500 ml thick soy milk. Make sure to weight it out as it dictates how much coagulant to use.

Tofu Pudding:

1. Heat soy milk to 185-195°F. Should be steaming, not boiling.

   • If adding pandan extract/leaves, add now, and remove after 8-10 min.

2. Dissolve the potato or corn starch in 15ml of water and then add it into the soymilk. Stir and heat for 1-2 min. until slightly thickened.

3. Measure out the gypsum. It should be 0.4-0.5% of the amount of soymilk.

   • 400ml = 1.6-2g gypsum

   • 450ml = 1.8-2.2g gypsum

   • 500ml = 2-2.5g gypsum

4. Dissolve the gypsum in the 30ml of warm water. Let it sit 1-2 min.

5. Remove soy milk from heat; let it cool slightly to 185-195°F.

6. Pour coagulant solution, evenly divided, into warmed insulated containers first (like a ceramic/ thick glass bowl).

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

8. Do not stir

9. Cover immediately

10. Rest 20–30 minutes.

11. Do not move or tap

Ginger syrup:

6. In a pot, boil the water.

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

8. Stir until sugar is dissolved.

9. Simmer for 10 minutes.

Coconut cream sauce: 

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