I have such a weak spot for this totally plain and delicious dessert. Its so good! Its a bit challenging to make at first, took me quite a few attempts to get it silky smooth. A sure way to get it smooth is to use store brought unsweetened soy milk. That is a no brainer. However, I like to take it to the next level. Using soybeans, a blender and time.
1 pound of soy beans, soaked over night to absorb water. In the blender, puree the beans with water, 1 to 4. In the end, there should be about 6 liters of soy milk.
Tofu flower for 2 liters of soymilk recipe as follows:
2 liters of soy milk, bring to boil
2 teaspoon of gypson powder
2 teaspoon of corn starch
half cup of water (100ml, 4 ounces, half a bowl will do too, not too important to be exact to the dot here)
1. Mix the water with the two powders in a cup, dissolved well
2. When boiling soy milk, take care to stir it ever few minutes, it will burn easily.
3. Turn off heat after soy milk boils
4. Stir the powder solution again and pour it into a container large enough to hold the 2 liters of soy milk.
5. Quickly pour the soy milk into the powdered solution.
6. Cover with cloth/towel and lid
7. Give it about an hour to set, I've tried it after 15 minutes and it was too soft, so 30 minutes might work, if not, just wait the hour.
8. Serve with ginger and sugar syrup (2 cups of water, 2 cups of sugar (any kind is fine) and a few slices of ginger, bring to boil, simmer for 10 mins).
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