Beancurd Desserts
Authentic Xi Shi Beancurd Recipe: Silky Hawker Style Tau Huay
Named after one of the Four Beauties of ancient China, Xi Shi Beancurd is a legendary dessert known for its ethereal, silk-like texture and pure soy fragrance. This recipe uses ordinary kitchen tools to achieve a professional hawker-style melt-in-your-mouth finish served with a delicate ginger syrup.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 310 kcal
Method
Prepare the Beans: Rinse the soybeans thoroughly. Soak them in plenty of water for 6 to 8 hours (or overnight in the fridge). The beans should double in size and the skins should be easy to slip off.
Blend: Drain the soaking water. Place half the beans in a blender with 750ml of fresh water. Blend on high speed for 2 minutes until completely smooth. Repeat with the second half of the beans and the remaining 750ml of water.
Strain: Line a fine-mesh sieve with a nut milk bag or several layers of cheesecloth over a large pot. Pour the blended mixture in. Squeeze the bag firmly to extract every drop of soy milk. Discard the pulp (okara).
Boil: Add two knotted pandan leaves to the pot. Bring the soy milk to a gentle boil over medium heat, stirring constantly to prevent the bottom from scorching. Once it boils, lower heat and simmer for 10 minutes. Skim off any foam or 'skin' that forms on the surface.
Prepare the Coagulant: In a deep, heat-proof ceramic or stainless steel pot (the 'setting pot'), whisk together the gypsum powder, cornstarch, and 3 tbsp of cool water until no lumps remain. Stir this slurry again right before the next step as gypsum settles quickly.
The 'Hit': Turn off the heat on the soy milk. Immediately pour the hot milk (roughly 85-90°C) from a height of about 30cm into the setting pot containing the slurry. The force of the pour will mix it naturally. Do not stir it after pouring.
Set: Cover the pot with a kitchen towel, then place the lid on top (the towel absorbs steam to prevent droplets from ruining the surface). Let it sit undisturbed for 30 to 45 minutes until set.
Syrup: While the curd sets, boil 500ml water with rock sugar, ginger, and the remaining pandan leaf. Simmer for 15 minutes until fragrant and slightly syrupy.
Serve: Use a shallow wide spoon to thin-slice layers of the warm beancurd into bowls. Drizzle with warm ginger syrup and serve immediately.
Notes
The Hokkien name is Tau Huay (豆花), and the Mandarin name is Xi Shi Dou Fu (西施豆腐), named after a legendary beauty to emphasize the dish's porcelain-white, flawless texture.
Never stir the mixture after 'hitting' the milk into the coagulant; stirring breaks the protein bonds and prevents a smooth set.
Ensure the soy milk is at least 85°C when pouring; if it is too cool, the gypsum will not activate properly.
For an even finer texture, strain the soy milk twice—once through the sieve and once through the cloth bag.
Questions
Why is my beancurd watery and not setting?
Can I use store-bought soy milk?
What does the cornstarch do in this recipe?
Where do I find gypsum powder?
Another version of this dish, written for a home kitchen outside Singapore: Xi Shi Tofu Pudding on Recipe.net.
