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tofu fah
Post by lilyng on Jan 19, 2005, 7:49am

can somebody help. i have been making this dessert using raw soyabeans and squeezing the milk by hand and it is ok, but then since i had a soyabean maker for christmas, i used the milk made by the machine and twice the dessert did not set.
Re: tofu fah
Post by papercook on Jan 19, 2005, 9:00am

Hi

u didn't mention wat setting agent u are using.

borax or citric acid or agar agar or egg white?

if u write down the steps we could have an idea whats wrong?

Re: tofu fah
Post by lilyng on Jan 19, 2005, 10:45am


papercook

120 grm of soya beans is soaked in hot water for 2 - 5 hrs. then 1.5 liter of cold water is put in the maker together with the soaked beans. after about 15 mins soyamilk is ready for drinking. i took all the milk and even squeeze out the milk from the okara. i boiled the soyamilk on the stove top until it overboil 3 times and then pour it all at once into a pot contain 3/4 tsp of gypsum and 1 tbsp of potato starch. cover pot with kitchen towel and then the lid. leave to set. but >>>>>
Re: tofu fah
Post by tt on Jan 19, 2005, 1:11pm

lily,
maybe you 'over cooked' the soya milk. Because the soya milk maker already boiled the milk for you, then you boil it again until it "overboil 3 times".... ???

BTW, isn't borax really bad for your body? Is there anything you can subsitute for it?
Re: tofu fah
Post by papercook on Jan 19, 2005, 1:52pm

yah borax or gypsum or shigao is not good,

but is traditional way and everyone has eaten towfoo fah made this way for years.

Perhaps u could try citric acid ? is the stuff they add in japanese konyakku jelly to harden it.

Phoon Huat should sell and they can probably give u advice too.

Some times when i watch the japanese cooking show. They add egg white to soya bean milk and steam to make super soft tofu.

They also agar agar to hot soya bean milk to make tofu fah.
Re: tofu fah
Post by admin on Jan 19, 2005, 2:21pm

But lily is not residing in Singapore, papercook.
Re: tofu fah
Post by donlung on Jan 19, 2005, 10:52pm

LILYNG

Think you have overboiled the milk. I have a machine as well but it's not really 'the machne'. Too much fuss with cleaning up as well. The simple manual method is still the best. I use Gypsum but omitting potato starch. Why don't you try with Nigari (bittersalt).
Re: tofu fah
Post by lilyng on Jan 20, 2005, 12:06am

dear all

i too agree with the overboiling, if only i know what temp. reading should be before i pour into the cornflour mixture.
Re: tofu fah
Post by donlung on Jan 20, 2005, 12:15am

LILYNG

You have to keep stirring while you boil and when it starts to bubble, remove immediately.
Re: tofu fah
Post by handyman on Feb 17, 2005, 2:42pm

lILYNG
u don't need to boil the milk, anything above 90 deg. C will do. I think u should mix the gypsum n starch with some water first, then stir this mixture into the hot milk (one direction only) for a few seconds. Cover and wait 20-30 mins for it to set.
Re: tofu fah
Post by lilyng on Feb 18, 2005, 6:50am

handyman

i think my curse is over, i have manage to succeed in the making of tofu fah again.
Re: tofu fah
Post by papercook on Mar 30, 2005, 12:55pm

hi all,

was helping someone else look for shi gao at the local phoon huat(s'pore) . found out that they are not allowed to sell it anymore and was asked to try another product called Lactone aka GDL

Found a recipe on the net using lactone to make Tofu Fah
http://www.soyenjoy.com/recipes.cfm

Should be available outside of Asia. Seems is a product used the commercial foods.

Re: tofu fah
Post by sherreen on Mar 30, 2005, 4:17pm

If u cannot find Sik Kau Fen....u can use Plaster of Paris...it works the same..
Re: tofu fah
Post by papercook on Mar 30, 2005, 4:52pm

so u mean u replace it measure for measure?
Re: tofu fah
Post by sherreen on Mar 31, 2005, 7:55am

Yeap..it works..I try before..cuz I ask for sik ko fun at the bakery essential shop...he said can use Plaster of Paris
Re: tofu fah
Post by lilyng on Apr 1, 2005, 2:26am

shereen

where ddid you get plaster of paris? from guardian pharmacy?
Re: tofu fah
Post by tt on Apr 1, 2005, 2:30am

lily,
i think you can get plaster of paris at craft stores. isn't it the same (chemically) as gypsum?
Re: tofu fah
Post by sherreen on Apr 1, 2005, 7:24am

Lily,

Nooo.....cannot get from pharmacy...it's not the same. Those sell in pharmacy are for people have bone injury one lar...I got POP from bakery essential shop..it's different I suppose (can be eaten). You can try asking at the bakery shop.

Here in KL, I got from Best 23
Re: tofu fah
Post by papercook on Apr 1, 2005, 7:37am

What about the kind sold in arts and craft shop?

Those shouldn't be toxic. After all artists and kids use it every day. Sure to have those safe for kids type labels.




Re: tofu fah
Post by sherreen on Apr 1, 2005, 7:42am

Papercook/Lily/tt

Errmmm...not sure if the one for craft is the same or not.....better to be safe the sorry. Cuz I got mine from the bakery shop. Sok ko fen actually can be found in the chinese medical shop...have you tried at the chinese medical shop???

I know Lily is at US...not sure where Papercook and tt is at..

Re: tofu fah
Post by sherreen on Apr 1, 2005, 7:46am

Oh yeah...I dig out my recipe book...saw that another name for sek ko fun is calcium sulphate...Saw it in Agnes Chang book
Re: tofu fah
Post by papercook on Apr 1, 2005, 7:54am

I'm in s'pore.

I asked the staff at a local Baking supplies shop and the say that Sek ko(Calcium Sulphate) is banned.
So they are selling the GDL (Lactone) as an alternative.
GDL is what is used to make silken tofu. It gives a softer texture than sek ko. So by controlling the amount of GDL you could also get Tofu fah.

Maybe should look around to see if there is such a thing as edible and non-edible POP.





Re: tofu fah
Post by sherreen on Apr 1, 2005, 7:58am

Papercook,

Yeah...there's edible type. I also knew about the substitute when I saw Betty Saw book. For those who cannot find POP...can get GDL lor..
Re: tofu fah
Post by learningcooking on Apr 8, 2005, 10:38pm

I had tried a cold version of tau huay in sg....it tasted like it had egg added inside..something like pudding..but yet its tau huay and definitely NOT almond pudding..... anyone has recipe for this??
Re: tofu fah
Post by lilyng on Apr 10, 2005, 8:32am

SHEREEN

i was just trying to pull your leg. sek koh in the raw form comes like crystal and a big chunck. to cook it the old way is - put the chunk in a milo tin and put the lid on. place in hot coal for hrs on end until the chunk will turn into powder, then it is cooked sek koh. just go into any chinese medicine shop in malaysia and they will have it.
Re: tofu fah
Post by amelia on Nov 29, 2005, 12:54pm


Quote:
I had tried a cold version of tau huay in sg....it tasted like it had egg added inside..something like pudding..but yet its tau huay and definitely NOT almond pudding..... anyone has recipe for this??

Hi, this is the cold version of tau huay.

[image]
Ingredients

500 gm soya bean ( wash & soak 5 -6 hours)
2875 mls water
125 mls evaporated milk
1 tbsp agar agar powder
2 tbsp sugar
pandan leaves 3 - 4 pcs

1. Liquidize the soya bean with 2000mls of water and sieve twice with "cotton bag". top up with water to get 2875mls of soya milk
2. Dissolve the agar agar powder with 500mls of soya milk.
3. Pour in to the remaining soya milk, sugar and mix well.
4. Boil with pandan leaves till boil. ( stir constantly) and continue to simmer for another 10 mins over low heat.
5. Add in the evaporated milk, stir well (DO NOT BOIL) remove and leaves to cool slighty for 5 mins
6. Scoop out the bubbles and the bean curd skin.
7. Pour into the 4oz round /180mls cup ( disosable plastic container with cover) and leaves to set.
8. After 10 mins scoop out the bean curd skin ( in order to get a smooth surface.
9. when cool cover with the plastic cover and chilled in the fridge til set.
10. serve with sugar syrup or gula melaka syrup
11. Can be kept in the fridge for 3 to 4 days

Sugar syrup

Castor sugar 300 gm
water 360 mls
Pandan leaves 3 - 4 pcs

mix all and cook till boil, continue to simmer for 5 mins


Gula Melaka Syrup

Gula melaka 150 gm
castor sugar 50gm
Brown sugar 150 gm

Mix all and cook till boil, continue to simmer for 5 mins

Optional: Can serve with can longan or soya bean milk
Re: tofu fah
Post by admin on Nov 29, 2005, 3:57pm

Thank you amelia. This recipe is great, no sek goh involved.
Re: tofu fah
Post by amelia on Nov 29, 2005, 11:32pm

[image]

And this is hot tau huay use 1 tbsp lactone mix with 80gm water to 3500mls soya bean milk.
Re: tofu fah
Post by ltan on Dec 16, 2005, 9:53pm


Quote:
[image]

And this is hot tau huay use 1 tbsp lactone mix with 80gm water to 3500mls soya bean milk.


Hi amelia, I am wondering whether to comment on this or not. Just to let you know I only use 1/2 tsp heap of lactone to 1000 (liter) of soya bean milk.


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