CHINESE DESSERTS: Soy beans had been utilized in making tofu bricks and tofu as "sweet soup" for thousands of years in China. This is an excellent recipe--given to me years ago--that helps in making dessert tofu at home.

DESSERT TOFU豆腐花:

 

 

 

1 lb. soy beans                                                            

water

3 tsp. calcium sulphate powder 熟石膏 粉                 

1 ½ oz. tapioca starch

½ cup cold water

syrup:

    1 cup water                                                 

    10 oz. brown or cane sugar

    1-2 thin slices ginger

 

           

 

 

Rinse soy beans and soak for 10 hours or overnight. Rinse under running water then drain.

 

Divide beans into several portions and blend them in blender, together with 10 cups water, until smooth and liquidized. Strain bean mixture; then pour it through a layer of cheesecloth to strain once more.

 

Measure bean mixture and put it in a large saucepan. Add in enough water to make up 25 cups fluid. Bring bean mixture to a boil over medium heat. Cook until it bubbles with scrums rising up to the top. Remove scrum.

Mix calcium sulphate powder and tapioca starch with ½ cup water and put mixture into a large deep bowl. Transfer bean mixture to a jug and pour it, quickly and from a height if possible, to mix with the starch mixture in the bowl. Mix quickly and thoroughly using a long spoon; then cover bowl with a clean towel for 20-25 minutes to solidify. After solidification, refrigerate for several hours before serving.

 

To make syrup:  In a small saucepan, bring water to a boil together with ginger slices. Add sugar and cook over very low heat, stirring constantly to dissolve sugar.

 

Serve dessert with syrup to taste.