Soy Beancurd

 I am using Ellenaguan recipe to mimic the Laoban Beancurd taste.

First time using gelatine for the soy Beancurd and the end results yields a very pudding-ish Beancurd which feels like you are eating jelly Beancurd. My kids loves the texture.

Anyway, this Beancurd craze, thankfully I am sort of over the Q-ing part. Used to faithfully Q over the weekend to bring back at least 10 bowls of Lao Ban. So was it over-eating them that sort of makes mes not so into them anymore?

Anyway, this recipe is a quick fix though it is not 100% the same. Simple, fast and easy to make at home. Specillay dedicating this post to a friend I made in Made Food with Love in Facebook - Alan Goh. And thanks for the gentle reminder for the simple food that we grew up with.

Soy Beancurd Recipe (recipe form Ellenaguan)

500ml Vitasoy/Soy Bean Milk
2 Teaspoons of Gelatine Powder
15g of Creamer, optional

1. Heat up Vitasoy/Soy bean milk in a saucepan over low heat(do not let it boil).

2. Put gelatine powder in a small bowl, ladle about 50ml of the warm soy milk in it and stir till gelatine powder melt and well mixed.

3. Next pour the gelatine mixture into the remaining warm soy milk, stir stir in creamer if using and let it simmer for another 30 seconds(careful not to let it boil).

4. Off the heat. Let mixture cool off slightly before sieving it into prepared containers to cool completely.

Chill for 3-4 hours before serving..