Sugar Syrup for Beancurd
Recreating the nostalgic taste of Singapore hawker-style beancurd requires precision and...
Beancurd Basics
Soaking, grinding, straining and setting — the four steps that decide whether beancurd works.
Tau Huay and Xi Shi Beancurd: What Is Different
Discover the culinary distinctions between traditional Hokkien Tau Huay and the modern Xi...
Gypsum, Nigari or Gelatine: What Sets Tau Huay
Tau Huay (豆花), which translates from Hokkien as 'bean flower,' is the quintessential...
Grass Jelly Explained
Grass jelly is a refreshing cornerstone of Singaporean hawker desserts, prized for its...
How to Make Beancurd at Home
Recreating the delicate, melt-in-your-mouth texture of traditional Singaporean beancurd at...
Soya Milk From Dried Beans: Ratios and Straining
Making fresh soya milk at home is a foundational skill for Singaporean hawker desserts. This...