Ingredients:
Tofu Pudding:
- 1/2 cup & Tsp (100 g) Soy Bean
- 1200 ml Water
- Coagulant:
- 1/2 tsp + 1/8 tsp GDL
- 1 Tsp Corn Starch
- 1/8 cup Water
Tofu Pudding Syrup:
- 1/4 cup Brown Sugar
- 1 Tsp Shredded Ginger
- Pinch of Salt
- 1 1/2 cup Water
Tools:
- Nutmeg bag or cheese cloth - to filter blended soy bean
- Fine-Meshed Strainer
- Tall pot - for boiling soy milk
Preparation:
1. In a bowl, add about 5 cup of water and soak soy bean overnight. The water should be about 2-3 inch above soy bean.
2. Optional: About a couple of hours later, remove the skin from soy bean if desired.
3. Wash soaked soy bean thoroughly and discard the water. After soaking, 1/2 cup of soy bean yield about 1 1/2 cup of soaked soy bean. Transfer them into the blender. Add 1200 ml water. Liquefy it.
4. Put the strainer on top of the tall boiling pot.
5. Transfer the blended soy bean into the nutmeg bag or cheese cloth. If the smoother tofu pudding is desired then double the nutmeg bag. Squeeze the bag to flow soy milk into the boiling pot through strainer. I know, it's going through both of the strainer and the double nutmeg bag so the filtered soy milk will be really fine :)
Tips: While squeezing the soy milk, put a lot of pressure to maximize the yield. It should yield about 1300ml/5 cups of soy milk.
Putting Everything Together:
1. In a wok on medium high heat, boil the soy milk by stirring occasionally to avoid sticking to the pot.
2. After 3-5 minutes, reduce the heat to simmer. Keep an eye to the pot during the boiling process to make sure the soy milk does not overflow the pot. This is very important since the soy milk is very hard to clean on the stove top.
3. After 15 minutes, the soy milk will get to the boiling point. Turn the heat to low and continue boiling for a couple of minutes. At this point, the temperature of the soy milk is close to 100F degree. Turn the heat off and let it cool.
4. Meanwhile, prepare the tofu pudding coagulant in a small bowl. Add the ingredients and stir them well. Make sure that GDL is completely dissolved.
5. Transfer the tofu pudding coagulant mixture to the large bowl where you will be making the tofu pudding.
6. Check the soy milk's temperature. When it gets to around 80F degree, pour it over to the large bowl that was prepared at step#5. Stir a couple of more times in a circular motion (forward direction).
7. Skim off the bubbles on top.
8. Cover it with the lid and let it sit for at least 30 minutes.
9. Meanwhile, prepare the tofu pudding syrup by boiling the ingredients in a small saucepan.
10. When the Tofu pudding is set, serve it with the syrup.
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