Tau Foo Fah (Tau Huay)
Tau Foo Fah or Tau Huay is one of my favorite desserts from the old country. I used to eat it frequently as it was easily available and very inexpensive. This soy bean pudding has a silky smooth texture similar to that of panna cotta. It is sweetened with a simple syrup and is delicious eaten warm or cold.
Traditionally, the freshly prepared soy milk is coagulated with gypsum (calcium sulfate). Today, many are shying away from gypsum and replacing it with GDL (glucono delta lactone) or gelatin. Last year, after a failed attempt using gypsum, I was determined to use a different coagulant. I immediately thought of the agar-agar powder sent to me by my dear friend, Ann of Anncoo Journal all the way from Singapore.
Incidentally, this post is in support of “Make and Eat Tau Huay Day” organized by Alan of Travelling Foodies in response to Diner En Blanc‘s debut in Singapore and their insensitive view that local delicacies are not in line with the image of their picnic. I will not elaborate as much has been said. If you would like to learn more, please do so here and here.
Now, back to the tau huay…
I wasn’t sure as to how much agar-agar powder was needed. Too little and the soy milk may not coagulate. Too much and the soy milk will turn into a jelly instead of a wobbly pudding. I decided to start with less and slowly worked my way up. Fortunately, I only had to do it twice and the texture came out just right. To check out the post, please click on the picture below.
This time round, I used gelatin and store bought unsweetened soy milk (like the previous time). The texture is wonderful but like panna cotta, it took about 8 hours for the soy milk to set. It only took 2 hours using agar-agar powder.
- 3 cups (720ml) unsweetened soy milk
- 2 tsp gelatin
- ½ cup (8 tbsp/120ml) maple syrup
Prepare 4 small bowls, cups, or stem glasses.
Place soy milk in a medium sized saucepan. Sprinkle gelatin over and allow to soften for 5 minutes.
Place saucepan on the stove over medium stirring until gelatin dissolves, about 5 minutes. Do not allow mixture to boil. Turn off heat.
Strain mixture over a fine sieve to remove any undissolved gelatin into prepared containers. Skim off any bubbles on the surface with a shallow ladle.
Transfer to the refrigerator and allow the soy milk to set for at least 8 hours or overnight.
To serve, remove from refrigerator and drizzle each container with 2 tablespoons maple syrup.
Look at that silky smooth wobbly texture. It is so goooood….. drizzled with fragrant homemade maple syrup from a friend!
Enjoy…..and have a wonderful day!