Description
A light and delicate Vietnamese/Chinese dessert. You may have seen this dessert as one of the many offerings at Dim Sum or as a popular street food in Vietnam.
Ingredients
Units
Scale
Tofu
- 1 cup dried soy beans
- 10 cups water (half for soaking and other half for cooking)
- 1/2 teaspoon Glucono Delta Lactone
- Small bunch Pandan leaves or clear Pandan extract (optional)
- Pinch salt
Brown Sugar Syrup
- 1 knob of ginger (about 30 grams, peel and thinly slice)
- 1 cup brown sugar
- 1/2 cup water
Equipment Needed
- Large mesh bag for straining soy milk
- Blender (preferably a high-powered Vitamix)
Instructions
- Soak the Soy Beans: Soak the dried soy beans overnight (or 8 hours) with 5 cups water. When fully hydrated, soy beans will triple in size. Discard soaking water, rinse beans and drain dry.
- Blend the Soy Beans: In a high-power blender like a Vitamix, add soy beans and 5 cups water. Blend on the highest setting for 30 seconds. If using any other blender, you may have to blend a little longer until soy beans are broken into small granuales.
- Extract the Soy Milk: Place a large mesh bag into a pitcher and transfer content of blender into the bag. Tie the mesh bag close. Using clean hands, squeeze the mesh bag in different sections to extract the milk into the pitcher. Be careful not to squeeze too hard, which can potentially pop the bag.
- Cook the Soy Milk: Transfer soy milk into a medium-size sauce pan and heat on medium high until you see wisps of steam escaping the milk (do not walk away as milk can boil over quickly). Add pandan leaves/extract and salt. Cook the soy milk at this temperature for 5 minutes. Remove pandan leaves and discard.
- Coagulate the Soy Milk: In a small bowl, dissolve Glucano Delta Lactone powder with 2 tablespoons water. Pour coagulant into a large bowl. Tilt the bowl so that all the bottom and sides are coated with a thin layer of dissolved coagulant. Quickly pour hot soy milk into the prepared bowl so it mixes the soy milk with coagulant. Scoop out any bubbles on the surface. Wrap a towel over the bowl to retain heat. Allow the tofu to set at room temperature for 30-40 minutes.
- Prepare the Ginger Syrup: To make the syrup, place ginger, brown sugar and water in a small sauce pan and bring it to a boil over medium heat, stirring unil sugar dissolves. Reduce heat to a low simmer for 5 minutes or until liquid slightly thickens.
- Serve: When ready to serve, use a large thin metal spoon or spatula to scoop out delicate slivers of tofu into small bowls. You can also cut an empty soda can at a diagonal to make the perfect silken tofu scoop. Pour 2-3 tablespoons of ginger syrup over the top and garnish with ginger slices from the syrup. This dessert is traditionally served warm, but you can serve it at room temperature and even chilled.
- Prep Time: 10
- Cook Time: 45
- Category: desserts
- Method: Simmer
- Cuisine: Vietnamese, Chinese