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
Take 1 – 2 scoops of bean curd and top with ginger syrup. Serve.