Tofu Pudding

Ingredients

1 cup soy beans, soaked overnight

4 cups of water (add more while boiling if you want a less thick consistency)

⅓ cup water (for gypsum)

1 tbsp gypsum

1 tsp pandan extract (optional)

Coconut Cream Sauce:

1 can coconut cream

pinch of salt

⅓ cup water

2 ½ tbsp sugar

1 tsp tapioca starch

Ginger Syrup:

1 tbsp chopped ginger

2-3 slices of ginger

½ cup sugar

1 tsp coconut sugar

1 cup water

Drain the soybeans, and blend 2 cups of soybeans with 4 cups of water for 1 minute.
Strain into a pot you will boil the soy milk in.
Bring to a simmer, then lower the heat and cook for another 10 minutes. Stir continuously to avoid burning.
Add the pandan extract and mix well. Skim off foam.
In a separate bowl, mix the gypsum water and gypsum. Stir well until everything is dissolved.
Place a strainer on the bowl.
Pour the soy milk into the bowl. Do not mix.
Cover with a towel and let sit for 1.5 hrs.

Ginger syrup:

Coconut cream sauce:

Store for up to 4 days in the refrigerator.

I still need to work on the tofu recipe. Haven't gotten it right yet.

Tags: Asian, Vietnamese

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