One of the most popular breakfast and late night snacks, Tau Huay (soyabean curd) is freshly made silky soft tofuserved with syrup. Tau Huay Chwee (soyabean milk) is served hot or cold usually sweetened.
- 3 cups soybeans, soak for at least 6 hours.
- a bunch pandan leaves
- 3 tbsp tapioca /corn flour
- 1 tbsp gypsum powder (calcium sulphate)
- Separate soaked soybean into 3 batches, add equal amount of water and grind till fine.
- Squeeze out all liquid with a piece of muslin cloth into a measuring jar, mix in more water to the paste if necessary to make total 2 litters milk.
- To make soybean milk, the exactly amount of water added is not so important.
- Put the milk in a large pot filling just about ⅓, add some pandan leaves.
- Remove foam when necessarily and bring to boil for just a few minutes.
- It tends to foam and overflow, so make sure the fire is low and you're there watching the cooking process! the milk is not ready.
- (proceed to making syrup, serve hot with syrup or leave in fridge to cool) to make soybean curd.
- Put starch and gypsum powder into a measuring jar and mix with a cup of water, pour in 1½ litters of hot soybean milk and let stand for 10 minutes to set.
- Set the remaining milk aside.
- To make syrup, simply melt palm sugar with a little water and a bunch of pandan leaves, filter into a bowl.
- To serve, simply scoop beancurd into a bowl, add a little soybean milk and syrup.
- Best eaten hot.