Home-made Tofufa (豆腐花)
Just simply love tofufa (豆腐花) – it conjures up lots of happy childhood memories. Not many restaurants serve this dessert in Brisbane – so whenever I find it on the menu, I will always order it. So happy to find an easy way to make tofufa at home and without gypsum!
This recipe produces a slippery smooth tofufa and so fragrant when eaten with gula Melaka syrup. Slurp!
Video Link: https://youtu.be/CZdW63-YbzI
INGREDIENTS (for 2 servings)
- 500 ml of soy milk (I use UHT organic soy milk). Make sure contents of soy milk used contain only soya beans and water, without additives that may prevent coagulation.
- 2 slices of ginger or 1 tbsp of ginger juice
- 2 teaspoons of instant gelatine powder
- 2 tablespoons of gula Melaka syrup. (Boil gula Melaka in water to achieve a thick syrupy consistency}. You could use golden syrup or maple syrup or make your own syrup by simmering ginger, brown sugar and water till syrupy.
- Heat the soy milk on medium until it just starts to boil. Remove from heat and set aside to cool.
- Place 2 slices of ginger or 1 tbsp of ginger juice in a mixing bowl.
- Add 2/3 of the soy milk (about 340 ml) in the mixing bowl. Set aside.
- Prepare the coagulant:
- Place the remaining 1/3 of the soy milk (about 160 ml) in a small bowl.
- Sprinkle 2 teaspoons of gelatine powder on the soy milk.
- Leave for about 5 minutes for coagulation to start.
- Pour this mixture into a small saucepan and turn heat on low.
- Stir until all the gelatine is dissolved.
- Pour this mixture into the soy milk plus ginger (340 ml portion).
- Stir to mix well.
- Strain through a fine sieve into 2 serving bowls.
- Use a spoon to remove the foam or bubbles to ensure a smooth finish.
- Cover with cling film and place in the fridge to set (takes 2-4 hours).
- Serve chilled, best with spoonfuls of gula Melaka syrup. You may use golden syrup, maple syrup or ginger syrup as alternative.