My MIL has been experimenting various recipes for the famous beancurd pudding sold at the coffeeshop we frequent for breakfast gathering on Sundays. There are also a number of bloggers who have tried their hand at making this delicious chilled dessert at home.
For starters, one has to decide on which gelling agent to use. And then there is the type of soya milk to use – whether fresh soya milk or powdered form. To reproduce the characteristic flavour of the pudding, the addition of creamer was deemed necessary.
I have both agar agar powder and gelatin at home. The rumoured gelling agent that could reproduce that silky texture in the pudding was instant jelly powder sold at Phoon Huat. As I’m too lazy to make a trip down to Phoon Huat just to purchase that small bottle of instant jelly powder, I decided to settle on using agar agar powder – which by the way was tested by my MIL and we all liked its outcome.
The modified recipe below (thanks to my MIL) was tested by me and approved by Yang and Hannah:
Ingredients
- Soya milk –
500700 ml (I used F&N’s Nutri Soy High Calcium Soya Milk – take it out from the fridge to let it stand for 30 mins so that it becomes less cold) - Water –
500300 ml - Agar agar powder – 2 g (about 2/3 tsp)
- Sugar –
7042 g - Creamer (I used Nestle’s Coffeemate) –
9054 g - Pandan leaves – 3, washed and tied into a knot (optional)
Note: I’ve improved the recipe (see changes above) to make the pudding richer in soya bean flavour. (update on 21st June 2012)
Method
1. Lay out the moulds first and set aside.
2. Bring water, sugar, agar agar powder and pandan leaves to boil, stirring regularly to help dissolve the sugar and to prevent the agar agar powder from getting struck to the base.
3. Once the mixture starts to boil, let it boil for about a minute and then turn off the flame. Remove the pandan leaves and discard.
4. Add the creamer and stir to dissolve it completely.
5. Add the soya milk and stir briefly to combine well.
6. Immediately, pour the mixture into moulds and let it cool down to room temperature.
7. Chill in the fridge for at least 2 hours before serving.
Note:
This recipe yields a very soft pudding. You might like to increase the agar agar quantity to 3 g if you prefer a somewhat firm pudding. 1 tsp = 3 g of agar agar powder.
The header to this entry should read “Yummy Ang Moh Foods,” too, as I can attest to how delicious this is. :)
Hee hee. Thanks, Matt :)
Hi! Chanced upon your blog. Very interesting…was reading one of your archived posts abt nannies in sengkang…are there any you know of that are recommended? My baby who coincidentally is also called Hannah is coming to 8 mths old and has been attending IFC and falling ill a lot too…may consider nanny if a good one can be found.
Hi Coccyx,
Nice to meet you. And thank you for the compliment. :)
You’re the 2nd mother visitor whose daughter is named Hannah too! Hee hee. Guess it is a popular name.
I’m sorry to hear about your girl falling sick so often at her infant care centre. I’ve been there too. We don’t have any recommended nannies at the moment. Indeed, if you could find a responsible nanny, it is a better option to reduce the rate of your baby catching an infection.
Hi Ling
My mum’s successfully made this desert using a similar recipe (with agar agar powder and soya milk). It was really lovely! Now… i’ve just got to get around to trying to replicate this! :)
Love your other recipe for the stir-fried zucchini. I normally juz roast them in the oven together with other veges (e.g. pumpkin, sweet potatoes, french beans, capsicums).. My little girl likes it that way too. :)
Hi Anna,
Nice to hear from you again. :)
The soya beancurd pudding recipe is so easy you must try it! Hee hee.
Glad you like the zucchini stir-fry version and that your girl could appreciate this veggie too. It is one lovely green to have at the dining table. :)
Ling, I will definitely try the soya beancurd pudding (it IS tau foo fah isn’t it? My hubby loves his tau foo fah!). :)
I’ve been away back in my hometown in Sarawak (East M’sia) on a 3 weeks’ holiday with my girl. Isabelle got to spent quality time with my folks and my sisters back there so it was awsome. I made sure that I satisfied my cravings for all the local food too! heehee! :)
Hi Anna,
As far as I understand, tau foo fah (we usually call it ‘tuo hua’ or ‘tau huay’ over here) requires a different recipe using shi guo (gypsum powder) and doesn’t taste sweet without adding syrup. The recipe posted here is a chilled version with sugar added.
Have a meaningful and enjoyable time back home. :) And savour all that good food I’m sure :D
Hi Ling
Yes tau foo fah is definitely known as ‘tau huay’ over in Singapore! :)
When my mum came over to Perth for one of her past visits, she’d attempted to make tau huay, but it wasn’t easy getting our hands on gypsum powder so my mum improvised. Once the soya bean pudding is done, she basically uses the special flat spoon and scooped out the pudding in thin layers. Add some sugar water and ta-dah: tau huay! heehee! It was really good too! :D
Hi Anna,
I see! Agar agar powder is so useful :) Oh that distinctive flat spoon used for scooping tau huay – i like! :)
Please let me ask, can substitute agar powder in gelatine is not? if so then what is the dosage? thank you!
Hi Nancy,
I’ve heard of people using gelatine for beancurd pudding. But I’ve not tried it personally. All I know is that the gelling process occurs at a much lower temperature than agar agar. :-)