Traditionally, Tau Fu Fa (soy milk pudding) is made with gypsum powder and usually served hot or warm. This recipe uses gelatine powder to set this soy milk pudding. Since desserts made with gelatine will only set when chilled, this Tau Fu Fa is served chilled with delicious brown sugar syrup.

CHINESE VERSION: 香滑冷豆腐花-无石膏

Smooth Chilled Tau Fu Fa (without Gypsum Powder) | MyKitchen101en

Ingredients for Tau Fu Fa:

Ingredients for brown sugar syrup:

  • 90 ml (6 tbsps.) hot water
  • 120 g (9 1/2 tbsps.) dark brown sugar
  • 30 g (2 1/2 tbsps.) white sugar
  • 1 pc pandan leaf
 

Preparing Tau Fu Fa:

1 Sprinkle gelatine over plain water gradually, set aside to soak for 20 minutes. (Reminder: The strength for gelatine powder used in this recipe is 200 blooms. If using vegetarian gelatine to replace gelatine powder, you need to add more, about 1.25 times of the amount of gelatine powder, which is about 30 g.)

2 Heat the soaked gelatine over low heat, stirring until fully dissolved.

3 Strain melted gelatine into soy milk, mix until well blended. (Reminder: The unsweetened soy milk must be at room temperature or warm, not cold. Gelatine will set when chilled, it can’t be mixed until well blended if cold soy milk is used.)

4 Cover and chilled for at least 8 hours or best overnight until set.

5 Serve chilled with brown sugar syrup.

 

Preparing for brown sugar syrup:

1 Combine all ingredients for brown sugar syrup in a saucepan.

2 Bring to the boil over medium heat, stir until sugar has melted.

3 Strain brown sugar syrup through a sieve, set aside to cool for later use.