Guide
How to Make Silky Singapore-Style Tau Huay and Sugar Syrup at Home
Recreating the nostalgic taste of Singapore hawker-style beancurd requires precision and patience rather than expensive equipment. This guide teaches you how to transform dried soybeans into the delicate dessert known as Tau Huay (Mandarin: 豆花, Douhua), which literally translates to 'bean flower,' along with the essential clear sugar syrup that defines the dish.
Step 1: Soaking and Preparing the Soybeans
Begin with 250g of high-quality dried non-GMO soybeans. Rinse the beans multiple times until the water runs clear. Soak the beans in 1 liter of water for exactly 6 to 8 hours at room temperature. If the weather is particularly hot, soak them in the refrigerator to prevent fermentation. After soaking, the beans should have doubled in size and look oval rather than round. Drain and rinse them one final time.
Step 2: Blending and Straining Without a Grinder
In a standard home blender, combine the soaked beans with 1.5 liters of fresh filtered water. You may need to do this in two batches depending on your blender's capacity. Blend on high for 2 minutes until the mixture looks like a milky slurry. To achieve the signature silkiness, strain the mixture through a fine-mesh sieve lined with a double layer of cheesecloth or a dedicated nut milk bag. Squeeze firmly to extract every drop of soy milk, leaving behind the dry pulp (okara).
Step 3: Boiling the Soy Milk
Transfer the strained soy milk into a large, heavy-bottomed pot. Bring it to a gentle boil over medium heat, stirring constantly with a wooden spoon to prevent the bottom from scorching. Once it reaches a boil, lower the heat and let it simmer for 10 to 15 minutes. This step is crucial for removing the 'raw' bean flavor and ensuring the milk is fully cooked. Skim off any foam or 'skin' that forms on the surface.
Step 4: The Coagulation (The Setting Step)
For the traditional hawker texture, use food-grade gypsum (Shi Gao). In a large, heat-proof ceramic or glass container, mix 1.5 teaspoons of gypsum with 1.5 tablespoons of cornstarch and 3 tablespoons of room temperature water. Stir this slurry well. While the soy milk is still very hot (about 85°C to 90°C), give the slurry one last stir, then pour the soy milk from a height of about 30cm into the container. This 'impact' mixes the coagulant naturally without stirring. Cover with a lid and do not move the container for 30 to 45 minutes. Alternatively, if using gelatin, dissolve 15g of gelatin powder into 1 liter of hot soy milk, though the texture will be more 'pudding-like' than 'flower-like'.
Step 5: Preparing the Clear Sugar Syrup
While the beancurd sets, prepare the syrup. Combine 200g of rock sugar (for a mellow sweetness) or white granulated sugar with 300ml of water and 3 knotted pandan leaves in a small pot. Simmer over low heat until the sugar is completely dissolved and the syrup is infused with the scent of pandan. For a ginger variation, add 30g of smashed old ginger to the simmer. Let the syrup cool slightly before serving.
