Simple Soya Beancurd 豆花

Pour 250ml water into the port to heat up at low fire.

Add in the pandan leaf

Pour 2 sachets of soya powder, brown sugar and jelly powder into a clean blow and mix well.

Pour in about 100ml of water, bit by bit into the powder mixture and stir well.

Pour the soya jelly mixture into the pot and stir.

Pour the remaining water into the pot and stir

Scoop out the foam.

To test whether the jelly is ready, scoop a small amount out, if the jelly water turns curd in a minute, the cooking is done.

Get ready the containers, pour the soya jelly mixture in.

Scoop up the bubbles


















And now is ready to be serve! Enjoy!


Ingredients:

500ml Water
40g Brown Sugar (Put less if you don't like it to be too sweet)
2 Sachets unsweetened soya powder (2x30g) (I bought wrong bought sweeten soya powder :( )
1 or 2 Pandan leaf
1-1/2 tsp Instand Jelly Powder


Method:

1. Pour 250ml water into the port to heat up at low fire then add in the pandan leaf.
2. Pour 2 sachets of soya powder, brown sugar and jelly powder into a clean blow and mix well.
3. Pour in about 100ml of water, bit by bit into the powder mixture and stir well.
4. Pour the soya jelly mixture into the pot and stir.
5. Pour some water to the bowl to wash the balance soya jelly ingredients down.
6. Continue to stir to ensure no jelly powder stick to the bottom of the pot.
7. Pour the remaining water into the pot and stir.
8. Scoop out the foam.
9. When you see steam mist, the cooking is almost done, Remove the pandan leaf.
10. To test whether the jelly is ready, scoop a small amount out, if the jelly water turns curd in a minute, the cooking is done.
11. Get ready the containers, pour the soya jelly mixture in.
12. Scoop out the bubbles.
13. Let the jelly cool to room temperature before chilling in the fridge for about 3 hours.

ENJOY!