Beancurd Desserts
Authentic Silken Cold Beancurd (Tau Huay) with Gula Melaka Syrup
This traditional dessert, known in Hokkien as Tau Huay (豆花) meaning 'Bean Flower', is a staple of Singaporean hawker culture. It features a delicate, melt-in-the-mouth soy curd paired with the deep, smoky sweetness of Gula Melaka syrup, served chilled for a refreshing finish.
- Prep
- 600 min
- Cook
- 40 min
- Serves
- 6
- Level
- Medium
- Per serving
- 220 kcal
Method
Rinse the soya beans thoroughly until the water runs clear. Soak the beans in plenty of water for 8 to 10 hours (overnight); the beans should double in size and the skins should be easy to slip off.
Drain the soaked beans and discard the soaking water. In a blender, process the beans with 1.5 liters of fresh water in batches until very smooth.
Place a fine-mesh sieve lined with a double layer of muslin or cheesecloth over a large pot. Pour the blended soy mixture through and squeeze the cloth forcefully to extract every drop of soy milk. Discard the pulp (okara).
Bring the soy milk and one pandan leaf to a gentle boil over medium-low heat. Stir constantly to prevent the bottom from scorching. Once it boils, skim off the surface foam and simmer for another 10 minutes to cook out the 'raw' bean taste. Remove from heat and let the temperature drop to 85°C (185°F).
While the milk cools slightly, prepare the coagulant. In a deep, heat-proof ceramic or metal pot, whisk the gypsum powder, cornstarch, and 3 tablespoons of room-temperature water until there are no lumps.
Whisk the coagulant mixture again immediately before pouring. Hold the pot of hot soy milk about 1 foot (30cm) above the coagulant pot and pour it in a steady, fast stream. This 'forceful' pour ensures even mixing without the need for stirring. Do not stir after pouring.
Immediately skim off any bubbles on the surface. Cover the pot with a clean kitchen towel (to catch condensation) and then the lid. Let it sit undisturbed for 45 minutes until set.
Meanwhile, make the syrup by simmering the Gula Melaka, 100ml water, and remaining pandan leaves until the sugar is dissolved and slightly thickened. Strain and cool.
Once the beancurd is set, allow it to cool to room temperature, then refrigerate for at least 3 hours. To serve, use a shallow spoon to shave thin layers of the cold beancurd into a bowl and drizzle generously with the Gula Melaka syrup.
Notes
The 8-10 hour soak is non-negotiable; under-soaked beans result in a grainy, thin milk.
Always use food-grade gypsum (calcium sulfate); do not substitute with baking powder.
The 'long pour' from a height is the secret to the silken texture, as it creates enough turbulence to mix the coagulant without introducing air bubbles via stirring.
Use a kitchen towel under the lid while setting to prevent water droplets from falling onto the surface, which causes pits in the curd.
Questions
Can I use store-bought soya milk?
Why didn't my beancurd set?
How long does the beancurd keep?
Is there a substitute for Gula Melaka?
Another version of this dish, written for a home kitchen outside Singapore: Chilled Tofu Pudding with Palm Sugar Syrup on Recipe.net.
