Beancurd Desserts
Authentic Ginger Syrup Beancurd (Tau Huay) Recipe
Experience the comforting embrace of Tau Huay, known in Mandarin as Dòuhuā (豆花), which translates to 'bean flower.' This recipe delivers a cloud-like texture set with traditional gypsum, paired with a warming ginger syrup that balances the earthy richness of fresh soy milk.
- Prep
- 480 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
- Per serving
- 215 kcal
Method
Soak the soybeans in 1 liter of water for at least 8 hours or overnight. Ensure they are fully submerged as they will double in size.
Drain and rinse the soaked beans. Discard the soaking water. Place half the beans in a blender with half of the filtered water (750ml). Blend on high until completely smooth. Repeat with the second batch.
Place a fine sieve lined with a double layer of cheesecloth or a nut milk bag over a large pot. Pour the blended mixture through. Squeeze the bag firmly to extract every drop of soy milk, leaving behind the dry pulp (okara).
Bring the soy milk to a gentle boil over medium heat, stirring constantly to prevent the bottom from scorching. Once it reaches a boil, lower the heat and simmer for 15 minutes to remove the 'raw' bean taste. Skim off any foam from the surface.
Prepare the ginger syrup by boiling 2 cups of water with the bruised ginger, rock sugar, and pandan leaves. Simmer for 20 minutes until the sugar is dissolved and the syrup is fragrant. Keep warm.
In a clean, heat-proof deep pot or ceramic cooker, whisk together the gypsum, cornstarch, and 1/4 cup of water to create a slurry. Ensure there are no lumps.
Check the temperature of the cooked soy milk; it should be approximately 85°C to 90°C (185°F to 195°F). Stir the gypsum slurry one last time to ensure it hasn't settled. Hold the pot of soy milk about 12 inches above the container with the slurry and pour it in quickly in one continuous motion. Do not stir after pouring.
Immediately cover the container with a kitchen towel (to catch condensation) and then the lid. Let it sit undisturbed for 30 to 45 minutes until fully set.
To serve, use a flat metal spoon to scoop thin, delicate layers of the beancurd into a bowl. Drizzle with the warm ginger syrup.
Notes
The 'high pour' technique is crucial as it uses the force of the falling liquid to mix the milk and coagulant without needing to stir, which creates a smoother set.
Always use food-grade gypsum (Sek Gao); avoid using plaster of paris which is for industrial use.
Ensure your container is grease-free, as oil will prevent the beancurd from setting correctly.
Old ginger provides a much sharper, spicier heat than young ginger, which is essential for an authentic hawker flavor.
Questions
Can I use GDL (Glucono Delta-Lactone) instead of gypsum?
Why did my beancurd fail to set?
How long can I store the beancurd?
Do I have to remove the bean skins?
Another version of this dish, written for a home kitchen outside Singapore: Tofu Pudding in Ginger Syrup on Recipe.net.
