Sweet tofu pudding - A delicious dessert of Vietnamese people (Photo: savourydays.com)
The
first step in making the dish is to soak the dried soybeans overnight, then
mash the beans with water to produce your own soy milk. It is vitally important
that the soymilk is stirred and brought to a boil slowly to avoid burning the
milk.
It
is also important to simmer the milk for 10 minutes after bringing it to a boil
in order to bring out the full flavor and fragrance of the soy milk.
The
soy milk is then poured into 4g of gypsum powder to coagulate it. The best
temperature at which to coagulate the soymilk is 85 DC.
After
the soy milk boils, foaming rapidly, pour it into the gypsum powder from about
1 foot above. This will make the ingredients mix together automatically and
nicely. Don’t move it or stir the mixture after pouring in the soy milk.
You
should cover the bowl with a cloth to absorb steam in order to keep the
pudding’s surface smooth. The mixture will settle and become nice and yummy
after just 1 hour.
The
dessert can be served warm or cold with palm sugar syrup that has been flavored
with pandan leaves and ginger and topped with jelly or shredded coconut.
By VOV World