Silky Beancurd (Tau Hu Hwe)

When I was growing up, the neighbour at the back of my parents' house sold this dessert. However, my parents did not allow us to eat much of it, probably for hygiene reason since that family owned a few dogs who seemed to jump around over the soya bean laid out to dry in the sun. But I must admit, the children of that family had really good clear and pinkish complexion. Tau Hu Hwe (or Tauhwe as it is called in Singapore) can be enjoyed either with white sugar syrup, brown sugar syrup and also with a sprinkle of finely grown roasted peanuts. I personally prefer white sugar syrup boiled with some ginger.


Recipe by Lily Ng
Ingredients:
240 gm soya bean
2000 ml water
1 1/2 tsp gypsum
2 tbsp cornflour
150 ml cooled cooked water

Method
1. Soak soya bean in cold water for at least 8-12 hours in cold water or 2-5 hours in hot water.
2. Blend with the water and squeeze as much milk out as possible.
3. Cook the soyamilk over medium heat until it oozes. It must ooze for 3 times. In the meantime mix the 150 ml water with the gypsum and cornflour. When the soyamilk ooozes for the third time, turn off fire and stir in the gypsum/cornflour mixture GENTLY BUT THOROUGHLY.
4. Cover with kitchen towel and close lid tight for 15 mins.
5. Serve with syrup cooked with ginger.

Note:
Gypsum (Shi Gao) is calcium sulphate, obtainable from Chinese medical shops or Chinese grocery stores.