Bean Curd Custard 豆腐花 Dou Fu Hua

Lots of people love eating bean curd custard or 豆腐花 (doufuhua) but many (including me) eat it sparingly because of the use of calcium sulphate in making the dessert. However, there is a natural curdling agent that can be used. It is known as GDL (glucono delta-lactone） or 葡萄酸。

 
Being the lazy (!) person I am, I bought 2L of raw soya bean milk for RM2.00 from the local market. 

 
If you want to make your own soya bean milk, just soak 400g of soya bean and then blend the soya beans in 5 batches using 400 ml of water each time. Filter to get about 2L of soya bean milk.

To make the doufuhua (豆腐花), you need the following :

1. 2L soya bean milk

2, 1 tablespoon corn flour

3. 1/2 teaspoon GDL
4. 100 ml water

Boil the soya bean milk (stirring continuously) to boiling point. Meanwhile, mix the cornflour, GDL and water and then add to the boiling soya bean milk. Mix well and then turn off the heat. Pour carefully into a large covered container. Place a piece of cloth over the container and cover it. Leave it UNDISTURBED for at least 30 minutes.

After 30 minutes, remove the cover and the cloth (the cloth was to catch the condensation).

To make the sugar syrup, just boil at low heat some sugar with a slice of ginger and a couple of pandan leaves (if available) until it turned syrupy. Add sugar or water as required to make it syrupy.

The 豆腐花 (doufuhua) with the flavoured sugar syrup ...  all ready for eating.

Easy, huh?