Chilled Soya Beancurd
Chilled Soya Beancurd Pudding
Similar Recipe: Homemade Soy Milk
Early this year, this “lao ban” chilled soya beancurd recipe which was shared by chanzhf on HWZ went viral – I remembered at least 3 unconnected friends who told me about it on the same week. It is said to have cause a temporary, nationwide shortage of some of the ingredients. For the uninitiated, Lao Ban Soya Beancurd (老伴豆花) at Old Airport Road is arguably Singapore’s most popular chilled soy milk pudding. It is loved for its silky soft and smooth tau huay texture. Naturally, a recipe to recreate it at home cheaply and effortlessly is too tempting to pass on. If you have home-made soy milk, you may use it in place of the soy milk powder.
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So what’s my verdict after trying the recipe? While I am not sure how close this recipe is to Lao Ban’s taste (I have only ate it once), it is to me, definitely a delicious tasting and easy 15-minute soy milk pudding recipe for keeps. I slightly modify the recipe by reducing the instant jelly powder so that the pudding will be soft and wobbly (the original amount of jelly powder made my jelly quite firm). I swopped the quantity of Polleney and Unisoy powders around, as the Unisoy comes in 30-grams sachets, and to my surprise, I like the taste with more Unisoy. To get the silky smooth texture (as I did for my steamed egg with pork and chawanmushi), I also sieved the soya milk for about 4 times, and flatten surface bubbles before chilling. Don’t forget to check out the ingredients pictures and more tips on page 2.
Soya Beancurd Pudding Recipe
- Serves: 2
- Prep: 10 mins
- Cook: 5 mins
This recipe is adapted from chanzhf who generously shared his take on the popular 'lao ban' recipe online. Source: HWZ: "Sharing lao ban recipe. Who wants?"
The original recipe calls for 15g Unisoy and 30g Pollency Soya Milk Powder, as well as 7g instant jelly powder.
Besides the following ingredients, you also need a digital weighing scale, whisk and sieve.
Ingredients
- 30 grams 'Unisoy' Soya Bean Milk Powder
- 15 grams 'Polleney' Soya Bean Milk Powder
- 15 grams 'Nestle' 'Coffeemate' coffee creamer
- 15 grams sugar to taste
- 350 ml hot water
- 5 grams instant jelly powder
Instructions
- In a saucepan, add all the ingredients except instant jelly powder. Heat until warm but not boiling, whisking or stirring the soya milk until fully dissolved.
- Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4 times.
- Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool at room temperature, then transfer bowls to chill in the fridge.
Get more photos (ingredients & step-by-step) and cooking notes on page 2.
Pages: 1 2
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{ 46 comments… read them below or add one }
Hi. U mix the ingredient into hot water? Why we still need to warm it over the stove?
Hi, it’s because my mixture didn’t dissolve fully. If your ingredients are nicely dissolved then you can skip the stove.
If in here I can’t find soy milk powder,can I switch to soy milk liquid?
Hi Lennie, yes you can!
It’s so interesting when a recipe grabs everyone’s attention like this. Sounds like you’ve perfected the process of making it, and the texture sounds lovely!
I love this soft soy beancurd…you just reminded me that I should make some :)
Have a wonderful weekend!
Hi, wonder why you use 2 brands of soy milk powder. I only have Unisoy, will that do? Thanks for explaining.
Hi, the original recipe calls for two brands of soy milk powder combined, as it is trying to mimick Lao Ban’s taste. Sure, you can use only one type.
Hi Wiffy, tks for all ur wonderful posts. Am married to an Aussie so struggled with coking since there wasn’t any issue back home where Mum does the cooking or just at the food court etc. Love ur pics so at least I know what to get equiv here in Oz. Btw I brought back a pack of polleney soya on my last trip back so can try my fav soya drink. Why do we mix unisoy in this recipe? Will using polleney by itself do the work? what alternative instant jelly can I use to replace the one u have? Aeroplane or agar from Asian store. My hubby loves our spore soya bean drink too. I tried your drink recipe last weekend using a blender & it turned out great. Would love to buy a soya maker though…maybe next trip home during CNY:)
Hi krphelen, the original recipe calls for two brands of soy milk powder combined, as it is trying to mimick Lao Ban’s taste. You can definitely use only one type (Polleney) if you like, it will work as I tried before. No instant jelly powder in Oz? Can you find gelatin? :)
Yes we have gelatin. Cool :) thanks again
Hi can i check with u whether is it possible to use just unisoy soya bean milk powser? will it still taste the same?
why hv to use polleney?
Hi Silvia, please see my reply #8 to Angie. Thanks.
sorry one more question. i did the same but then my one cannot get the smooth texture. both on the surface n the inner. any idea what went wrong?
check out the tips for making it silky smooth, on page 2 of the recipe.
Yeah, this is indeed very smooth and silky. I made this using Anncoo’s recipe. Next round I also want to try the almond flavour.
Thx u..
Hi. Thanks for your recipe. What is the purpose of the Nestle Coffee-Mate coffee creamer?
The original recipe from HWZ uses coffee creamer, as it is trying to mimick Lao Ban’s taste. I think the coffee creamer gives it a maltish taste.
Hi Wiffy,
Can I use pectin powder? same as jelly powder?
Thanks
Hi sorry, I have not tried it before.
Hi, how to use gelatine ? (instead of instant jelly)
thx
I believe you just need to replace the instant jelly with the gelatin, the steps are the same.
What about the measurement? is it same amount with instant jelly or different?
Thx
Hi noobcook! My husband has been hard at work, trying to ‘crack the code’ to this ‘lao ban tau huay’ since I passed him the recipe from HWZ last Dec. He followed the original recipe on his first attempt and like you have rightly said, it turned out to be too firm and ‘curd-like’. He’s been hard at work in the kitchen and have since succeeded at making it *almost* like the real ‘lao ban’.
PS. I recently blogged about it, sharing his version of his recipe. In a nutshell, he tweaked the quantities but followed the rest of the ingredients in the list.
PPS. He even tried adding Horlicks to the mix but it didn’t work :)
your hubby’s attempt looked so smooth and yummy! I left a comment on your blog :)
Thanks for your comment on my blog – I read it :) The idea to use the kitchen aid mixer was the husband’s idea. I told you he’s been hard at work in the kitchen! He’s been making so much of it that we’ve resorted to buying plastic containers (the ones with the red covers) from SKP so that we can store it easily in the fridge. Hur hur. Your version looks pretty awesome too!
Oh and I wanna say that I follow some of the recipes on your blog to make simple dinners. Love them! Keep up the good (blogging) work!
Hi
Where can I buy the soya milk powder?
instead of instant jelly powder, how about agar-agar (Thailand), are there the same?
instead of instant jelly powder, how about agar-agar (Thailand), are there the same?
Hi Noobcook,
Just want to find out if the ingredients used to make “Lao ban” does contain gelatine?
Or they are just substitutes used to replace gelatine.
Hi charrlenee, sorry I do not know what original “Lao Ban” recipe use, it’s their secret recipe ;)
Dear Noobcook,
Thanks for this wonderful recipe. I live in the North, and love eating the Lao Ban beancurd. I tried out your recipe and is able to recreate this wonderful tasting treat for my family. My K2 gal loves this dessert. Thanks again!
happy to hear, thanks for your note :)
Hi Wiffy, thanks for sharing the recipe. Love “lao ban” beancurd!!
Btw, I’m wondering why we need 2 types of soy bean milk powder (Unisoy and Polleney)? Is it okay if I just use only Unisoy powder?
Hi Nelly, please see my reply #8 to Angie. Thanks :)
Hihi
Thanks for the wonderful recipe! First attempt was good but was a bit too soft. Just tried out again with 7th of instant jelly powder. Looks good in appearance as it is firmer.
Question for you:
I intend to make this dessert for 14 persons. Is it safe to multiply the ingredients by 7 since your recipe is meant for 2 pax?
Thanks for the good job in sharing your wonderful recipes. I will be a good cook in no time!!! Haha!!!
Hi,
Thanks for the recipe. At 1st i try with only unisoy but taste not so nice. After adding polleney it really make the pudding taste a lot nicer.
I tried few times but the texture very diff from LaoBan…. !!!
can i use agar agar?
have you tried tweaking the amount of jelly powder? Not tried with agar agar before so can’t comment, but I think it might be too hard.
the accuracy of the jelly powder is important…i tried twice…texture differ a lot
Hi wiffy, I tried doing this yesterday but I’ve not succeed the beancurd is very soft and watery. It is because I did not put enough jelly powder ? When we pour to the bowl how long do we need to put it at room temperature before transferring to the fridge ? Can you advise me ? Thanks :)
Hi, yup, not enough jelly powder. Wait until the jelly in bowl has cooled to room temperature, before transferring to fridge (to prevent spoiling the fridge). Hope this helps :)
Hi wiffy, got it thanks for your help I succeeded but my husband complain it too sweet and when I eat it, it very soft it not like Lao ban pudding kind. I think practice makes perfect. =)
is gelatin the same as instant jelly powder? and would i be able to use it in soya milk liquid insteand of the powder??
gelatin is not same as instant jelly powder. You may substitute but you will not get the same texture. Yes can substitute soya milk with powder.