Step 1

Have ready all ingredients to make soy bean milk.

Step 2

First soak the soybeans in water for at least 3 hours. Then drain away the water and set aside.

Step 3

In two batches, put the soaked soybeans into a blender or grinder. Add half the water and blend the soybean with the water until almost smooth.

Step 4

Pour the blended soy bean liquid into a cloth coffee filter to sieve out the soybean residue. Squeeze the coffee filter to release more of the soy milk from the residue.

Step 5

Continue to do the same with the balance of the soaked soybeans. Put the soybeans in blender and blend with the balance of the water. Filter and strain out the soybean residue. Squeeze to release more of the soy milk.

Step 6

Then double strain the soy milk into a large pot. Add in the pandan leaves. Using medium heat, bring the soy milk to a boil, stirring constantly. When the soy milk boils, lower the heat and allow to simmer for another 5 minutes. Then remove pandan leaves and the soy milk is done.

Step 7

While the soybean milk is being boiled, we can prepare the setting agent which is used to turn the boiling soybean milk into soybean curd. Have ready the boiled water and add in GDL. Stir to mix well.

Step 8

Then add in cornstarch and flavour with vanilla essence. Stir thoroughly to mix everything together. And we are ready to make taufoo fah.

Step 9

To make soybean curd (tau foo fah), have ready a heat resistant pot with a lid.

Step 10

Then pour simultaneously the setting agent and the boiling soymilk from a height into the pot. (Hold the pot of soymilk higher than the cup of setting agent when pouring). Immediately cover the pot with a lid and do not stir the mixture. Leave aside for 15 to 20 minutes.

Step 11

After about 20 minutes, the soymilk will have coagulated and settle to be smooth and yummy taufoo. The surface will have lots of bubbles so use a sharp flat ladle to remove the surface bubbles. Then only scoop up the tau foo fah.

Step 12

To serve, use the sharp and flat ladle to gently scoop thin slices of soft and velvety beancurd into bowls. Then top with ginger sugar syrup or palm sugar syrup before serving.

Step 13

This delicious silken Tau Foo Fah is usually enjoyed warm and can be quite delicious when served chilled.