Chilled Soya Beancurd
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.
- 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
- 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.
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