How to make silky tofu dessert in ginger syrup
Ingredients:
½ cup brown sugar
30g ginger
1 package tofu mix
To make ginger syrup
Slice ginger into thin slices.
In a sauce pan, dissolve ½ cup BROWN sugar, ½ cup water.
Bring to boil, then add ginger and a pinch of salt. Simmer for 5 mins.
When it is still hot, the syrup is a bit watery, but after cooling down or chilled, it becomes thicker.
To make soft tofu pudding, I use the tofu mix which includes a large soya powder pack and a small coagulant pack.
In a large saucepan, pour in 1.200 litres of water and mix in Tofu Mix with a whisk. Mix, stir, or whisk to completely dissolve the lumps.
Bring the mixture to boil while constantly whisking.
Once it boils, reduce the heat into medium low and simmer for ~3-4 minutes.
Skim off the foam.
In a large bowl, dissolve Coagulant Powder with 2 tbsp water and tilt the bowl 1 round to coat the bowl with the mixture.
Then pour the soya mixture to the bowl through a soup strainer to make sure no foam or lump go into it.
Cover with cling wrap or alum foil and let it rest for 20 minutes or until set.
Using a flat ladle, lightly shave a piece of pudding with your ladle and slide it to your individual serving bowl.
Skim off and get rid of the excess soy water if any.
Serving
Often served warm.
Place 3-4 spoonful of ginger syrup on top.
