Chilled Tau Fu Fa (Soy Pudding/ Tofu Pudding without Gypsum Powder)
This chilled tau fu fa recipe (soy pudding 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.
How to make soy pudding (tofu pudding) from soy milk
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.)
Heat the soaked gelatine over low heat, stirring until fully dissolved.
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.)
Cover and chilled for at least 8 hours or best overnight until set.
Serve chilled with brown sugar syrup.
Preparing for brown sugar syrup for tofu pudding
Combine all ingredients for brown sugar syrup in a saucepan.
Bring to the boil over medium heat, stir until sugar has melted.
Strain brown sugar syrup through a sieve, set aside to cool for later use.