4.0
(2)
Your folders
Your folders
Export 5 ingredients for grocery delivery
Blend beans with 1 Litre water (MC/1min/Speed10) and seive the mixture thru a cloth seive into a clean pot/bowl.Put the blended soya beans back into "Closed lid" and add the remaining 1 Litre water and blend again. (MC/1min/Speed10). Sieve the mixture thru the cloth sieve again.Rinse "Closed lid" and pour soya bean milk in to boil (MC/20mins/100c/Speed2)In a separate bowl, mix the coagulant (B)When the soya milk is cooked, give the coagulant one last stir and pour it into a huge pot (eg rice cooker, slow cooker). Sit the pot on the floor. From standing position, pour the soya milk into the pot. Quickly scoop out bubbles and close the pot lid and gently move to a safe spot to coagulate for at least ONE HOUR. Do no stir, open the lid, or shake the pot in this hour!!Meanwhile, cook the syrup (C) in the "Closed lid" and set aside. (15mins/100c/"Counter-clockwise operation" /Speed1)Serve Tau Foo Fah with ample syrup. Enjoy!
Your folders
rotinrice.com
5.0
(3)
5 minutes
Your folders
rotinrice.com
5.0
(7)
10 minutes
Your folders
bakewithpaws.com
10 minutes
Your folders
huangkitchen.com
60 minutes
Your folders
en.wikipedia.org
Your folders
whattocooktoday.com
4.8
(18)
12 minutes
Your folders
internationalcuisine.com
3.7
(7)
60 minutes
Your folders
allrecipes.com
Your folders
foodnetwork.com
4.9
(21)
40 minutes
Your folders
rasamalaysia.com
4.5
(54)
10 minutes
Your folders
khinskitchen.com
5.0
(3)
10 minutes
Your folders
smalltownwoman.com
5.0
(57)
10 minutes
Your folders
afamilyfeast.com
5.0
(1)
20 minutes
Your folders
foodnetwork.com
4.3
(23)
10 minutes
Your folders
thewoksoflife.com
4.9
(13)
25 minutes
Your folders
vjcooks.com
4.6
(49)
15 minutes
Your folders
copykat.com
4.8
(6)
10 minutes
Your folders
cooking.nytimes.com
4.0
(1.1k)
30 minutes
Your folders
thewoksoflife.com
5.0
(36)
20 minutes