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Ingredients
- Serves 2-4 people
Beancurd:
3 g GDL Japanese tofu (or 1 tsp plain powder agar)
5 g Salt
½ tsp Vanilla Powder
20 g Cornstarch
2 pcs Pandan Leaves
300 g Soybeans (Soak for 6 hours)
2 liters water
Ginger Sauce:
700 ml Water
100 g Ginger
300 g Brown Sugar
100 g Sugar
2 g Salt
2 pcs Pandan Leaves
Kembang Tahu (Beancurd with Ginger Sauce)
Silky smooth beancurd served in a sweet and warm ginger broth, Kembang Tahu is the perfect dish for a cold rainy day. While this soft tofu pudding is commonly enjoyed in Central Java in Indonesia, variations of the dish is also found in Chinese cuisine, where it is also known as douhua or tauhuay.
- Easy
- 420 min
- 60 min
- 15 min
- 2 steps
- 14 Ingredients
- Easy
- 2 steps
- 14 Ingredients
- 420 min
- 60 min
- 15 min
Instructions
-
Make soybean mixture
- Blend the soaked soybeans with 2 liters of water. With a cheese cloth or a sieve, filter the soybean milk to remove all the impurities.
- Boil the soybean milk and add pandan leaves and vanilla powder. Stir well. Bring it to a boil over medium heat and let it sit for 10 minutes.
- In a medium bowl, add GDL powder, salt, cornstarch and 50ml of water. Stir until smooth and sugar is dissolved.
- Remove the pandan leaves and the foam in the soybean milk.
- Pour the soybean milk into the medium bowl.
- Place a lid over and let it sit for 30 minutes. Do not stir
-
Make ginger syrup
- In a saucepan, add water, ginger, brown sugar, sugar, salt and pandan leaves.
- Bring it to a boil over medium heat with the sugar dissolved and set aside.
Chill and Serve!
Take 1 – 2 scoops of bean curd and top with ginger syrup. Serve.
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Ingredients
- Serves 2-4 people
-
Beancurd:
3 g GDL Japanese tofu (or 1 tsp plain powder agar)
5 g Salt
½ tsp Vanilla Powder
20 g Cornstarch
2 pcs Pandan Leaves
300 g Soybeans (Soak for 6 hours)
2 liters water
-
Ginger Sauce:
700 ml Water
100 g Ginger
300 g Brown Sugar
100 g Sugar
2 g Salt
2 pcs Pandan Leaves
Nutrition
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