Whilst everyone has been making this dessert, I was quite laid-back. I did tried the real thing 老伴豆花 when the craze was at its hottest, but no I didn't stay in line for at-least-half-an-hour, my office colleagues have their way of collating bulk orders for almost anything! You would have guessed that it didn't wowed me then, and I still stand firm with the traditional beancurd pudding.
Anyway, I saw many bloggers posting this dessert and also because the recent Diner en Blanc
, which sparked so much controversy, there was even a Make and Eat Tau Huay Day
. Looking at so many tau huays made my heart go wobbly
for some tau huay too! I've succumbed to temptations and here you go, my first attempt and I'm lucky it's a success! Judging from many bloggers' comments, I too followed Anncoo's recipe
which is really easy. The most difficult part is getting the ingredients, especially instant jelly powder which is not available at the supermarket. I'm copying the recipe here for my future reference.
(Recipe adapted from Anncoo Journal)
3 satchets UNISOY Instant Organic Soya Milk Powder (no sugar added)
40g Coffee-Mate powder
20g instant jelly
100ml water (at room temperature)
1) Mix all ingredients with 100ml water and set aside.
2) Boil 900ml water and remove from stove thereafter.
3) Mix the soya milk mixture into the boiled 900ml water and stir with a whisk.
4) Pour into mould and let it set. (Do not stir)
5) Chill in fridge before serve.
*Passed the mixture through the sieve 2 times before pouring into the mould to make the texture smoother.
i am with you on the traditional taofufah - i like it so much better than laoban, although it does seem like a good quick fix! :) where can i get the instant soya powder? any supermarket?
Oh yes, it's definitely a good quick fix! You can get the soya bean powder from any supermarket and some medical halls.
Yes I love the traditional ones too.
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