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.
While I felt that this isn’t really a replica of Lao Ban’s famous dessert, this is 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.
|Chilled Soya Beancurd (Step-by-Step)|
|These are the key ingredients for making this recipe. Apart from the jelly powder which I bought from Phoon Huat, I got the rest from NTUC.|
|Whisk soy milk powder, creamer, sugar and hot water.|
|In a saucepan, gently heat the soy milk mixture until warm but not boiling, 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.|
As the quantities are small, it is recommended to use a digital weighing scale for accuracy. Each gram of instant jelly powder makes a difference in the resulting firmness.
Prep Time: 10 mins
Cook Time: 5 mins
Adapted from chanzhf, HWZ: "Sharing lao ban recipe. Who wants?"