Soy milk pudding (Tau foo fah)

Tau foo fah is a delicious sweet dish made from fresh soy milk, and it is very common to see hawkers selling it at local markets and kopitiams (coffee shops). It can be eaten hot or cold, and you usually have a choice of palm sugar syrup or ginger sugar syrup to finish.

Tau foo fah (Soy milk pudding) Credit: Georgia Gold

• serves

  4

• prep

  25 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 600 ml homemade soy milk (recipe below)
• ½ tsp agar agar powder

Palm sugar syrup

• 100 g gula melaka (palm sugar), shaved
• 80 g (⅓ cup) caster sugar
• 2 pandan leaves, knotted

Ginger sugar syrup

• 200 g caster sugar
• 5 cm piece ginger, grated

Homemade soy milk

Makes 2 litres (8 cups)

• 185 g (1 cup) dried soybeans
• 2 pandan leaves, knotted and torn

It is best to start this recipe a day ahead.

Soaking time: 6 hours–overnight

Chilling time: 5 hours

Instructions

1. To make the Homemade soy milk, rinse the soybeans well, then place in a bowl with 500 ml (2 cups) water and soak at room temperature for at least 6 hours, or overnight if time permits. Drain.
2. Transfer half the soaked beans to a blender, add 750 ml (3 cups) water and blend until smooth. Pour the blended mixture into a bowl, then repeat this step with the remaining soybeans.
3. Line a saucepan with a single layer of muslin, then pour in the blended soybean mixture. Squeeze the liquid through the cloth into the pan, discarding the solids.
4. Add the pandan leaves to the soy milk and bring to the boil over medium heat. Once it comes to the boil, remove from the heat and let it cool completely. Discard the pandan leaves. Fresh soy milk will keep in the fridge for up to 5 days. To extend its longevity by another week or so, boil the milk again before storing it.
5. Pour 300 ml of the soy milk into a heavy-based saucepan and heat it up over low heat.
6. Meanwhile, dilute the agar agar powder by mixing it with the remaining soy milk.
7. When the soy milk in the pan is quite warm but not boiling, gently pour in the agar agar mixture and stir well to combine. Simmer gently over low heat for about 8 minutes, stirring occasionally, until bubbles start to form on the top. Do not let the soy milk boil.
8. Pour the soy milk mixture into a large container and skim off any bubbles on the surface. Allow the mixture to cool slightly for 15 minutes, then place in the fridge for at least 4 hours or until set.
9. Meanwhile, to make the Palm sugar syrup, place all the ingredients and 300 ml water in a saucepan and cook, stirring regularly, over medium heat until both sugars have dissolved. Set aside to cool completely.
10. To make the Ginger sugar syrup, place all the ingredients and 300 ml water in a saucepan and cook, stirring regularly, over medium heat until the sugar has dissolved. Set aside to cool completely.
11. To serve, use a fine metal spoon to scoop out the chilled tau foo fah in thin layers. Divide among serving bowls or glasses and pour your choice of syrup over the top.

Note

• Soy milk is sensitive to grease, which can make the milk spoil more quickly. Please ensure all the equipment is clean before making the milk.

Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.