Soya Milk and Drinks
Singapore Hawker Style Iced Soya Milk and Beancurd with Pearls
Experience the nostalgic taste of Singapore hawker centers with this rich, velvety soya milk paired with chewy tapioca pearls. This recipe guides you through creating a professional-grade 'Tau Huay Zui' using a simple home blender and pot.
- Prep
- 15 min
- Cook
- 45 min
- Serves
- 4
- Level
- Medium
- Per serving
- 240 kcal
Method
Preparation of Beans: Wash the soya beans thoroughly. Soak them in a large bowl of water for 8 to 12 hours (overnight). The beans should double in size and the skins should be easy to slip off.
Blending: Drain and rinse the soaked beans. In a blender, combine the beans with 1.8 liters of filtered water. Since most home blenders are small, do this in 2 or 3 batches to ensure a very smooth consistency.
Straining: Place a fine sieve lined with a nut milk bag or a double layer of cheesecloth over a large pot. Pour the blended mixture through. Squeeze the bag forcefully with clean hands to extract every drop of milk, leaving only the dry pulp (okara) behind.
Cooking: Add the pandan leaves to the pot. Bring the soya milk to a gentle boil over medium heat. You must stay by the pot and stir constantly to prevent the bottom from scorching. Once it boils, skim off the surface foam. Reduce heat to low and let it simmer for 15-20 minutes to cook off the 'beany' raw taste.
Setting the Beancurd (Tau Huay): In a clean, heat-proof ceramic or glass container, mix 1 tsp of GDL, 1 tbsp cornstarch, and 2 tbsp cold water. Swirl to coat the bottom. Take 1 liter of the boiling hot soya milk and, from a height of about 30cm, pour it quickly into the container. Do not stir. Immediately cover the container and let it sit undisturbed for 15-20 minutes until set. Use the remaining milk for the liquid portion.
Preparing Pearls: Boil a separate pot of water. Add tapioca pearls and cook for 20 minutes (or according to package instructions). Turn off the heat, cover, and let them sit for another 20 minutes. Drain and toss with a little sugar syrup.
Assembly: In a glass, scoop a few layers of the set beancurd, add the remaining soya milk, a generous spoonful of pearls, and ice. Sweeten with rock sugar syrup to your preference. The Hokkien name for this is Tau Huay Zui (豆花水), which literally means 'Beancurd Water'.
Notes
Always use non-GMO organic soya beans for the best depth of flavor.
The 'height pour' technique for the beancurd is essential as it creates the necessary turbulence to mix the coagulant without stirring, ensuring a silky texture.
Do not let the soya milk boil vigorously or it will curdle prematurely and taste grainy.
If using Gypsum instead of GDL, use the same 1 tsp ratio, but GDL provides a slightly more stable set for home kitchens.
Questions
Can I skip the soaking process?
What is GDL and where can I find it?
Why did my beancurd fail to set?
How long can I store the homemade soya milk?
Another version of this dish, written for a home kitchen outside Singapore: Iced Soy Milk with Tapioca Pearls on Recipe.net.
