Ingredients:
1000ml Water
1 Pandan Leaf
4 sachets Unsweeted Soya Powder (get the Unisoy's Brand)
80grams Brown Sugar
3 teaspoons Instant Jelly Powder or Ice Jelly Powder
~ Step 1 ~
Pour 500ml of water into a pot, and heat up at low heat. Put in pandan leaf.
~ Step 2 ~
Mix together soya powder, brown sugar, and instant jelly powder in a bowl. You may reduce the amount of brown sugar if you prefer less sweet. The original recipe requires 80grams, but I will probably be using 60 or 40grams the next time.
~ Step 3 ~
Slowly add in 200ml of water bit by bit while stirring the mixture. When you finished adding all the water, make sure that mixture is not watery but in creamy state.
**This is the most important step, if you do not do it properly, the entire beancurd recipe will fail. I failed three times trying to figure out what went wrong.
~ Step 4 ~
Pour soya mixture into pot, and stir well. Mix some water (from the 1000ml which you had prepared) to wash remaining of ingredients from bowl. Continue to stir to ensure there is no clumpy mixture sticking onto the bottom of the pot, then pour in the balance of water.
~ Step 4 ~
Scoop out all the foam. When you see steam mist, the beancurd is almost done. Remove pandan leaf. Turn off your gas.
~ Step 5 ~
To test whether jelly is ready, scoop a small amount out on a ladle, and wait for a minute. If it turns curd, the cooking is done.
~ Step 6 ~
Pour into plastic container (fills about four small ones), and remove the bubbles. Cool to room temperature, and put in the fridge for about three hours. I suggest that you make it in the late evening, so you could leave them overnight, and eat it the next morning.
Enjoy your beancurd!
