Soyabean Milk and Soyabean Curd

Soyabean Milk and Soyabean Curd Recipe from Singapore

Region / culture: Singapore | Servings: 4

Introduction

Soybean milk and soybean curd, also known as tofu pudding, are popular and nutritious dishes in many Asian countries. They are made from soybeans and are a great source of plant-based protein.

History

Soybean milk and soybean curd have been consumed in Asia for centuries. The process of making soybean milk and curd has been passed down through generations and is a staple in many Asian cuisines.

Ingredients

3 cups of soybeans, soaked for at least 6 hours
a bunch of pandan leaves
3 tbsp of tapioca or corn flour
1 tbsp of gypsum powder (calcium sulphate)

Syrup

300 g of palm sugar
a bunch of pandan leaves

How to prepare

Separate the soaked soybeans into 3 batches. Add an equal amount of water to each batch and grind until fine.
Squeeze out all the liquid using a piece of muslin cloth into a measuring jar. If necessary, mix in more water to the paste to make a total of 2 liters of milk.
When making soybean milk, the exact amount of water added is not crucial.
Put the milk in a large pot, filling it to about 0.33 capacity. Add some pandan leaves.
Remove any foam when necessary and bring the milk to a boil for just a few minutes.
Since the milk tends to foam and overflow, ensure that the fire is low and that you are watching the cooking process. The milk is not ready yet.
Proceed to making the syrup. Serve the soybean curd hot with syrup, or leave it in the fridge to cool.
Put starch and gypsum powder into a measuring jar and mix with a cup of water. Pour in 1.5 liters of hot soybean milk and let it stand for 10 minutes to set.
Set the remaining milk aside.
To make the syrup, simply melt palm sugar with a little water and a bunch of pandan leaves. Filter it into a bowl.
To serve, simply scoop the beancurd into a bowl and add a little soybean milk and syrup.
It is best eaten hot.

Variations

Add vanilla extract or cocoa powder for flavor variations.
Use different sweeteners such as honey or agave syrup.
Add fruits or nuts for added texture and flavor.

Cooking Tips & Tricks

Make sure to soak the soybeans for at least 6 hours before grinding them to make the milk.

- Watch the soybean milk carefully while boiling to prevent it from overflowing.

- Use a piece of muslin cloth to squeeze out all the liquid from the ground soybeans.

- Be careful when adding the gypsum powder to the soybean milk to ensure it sets properly.

Serving Suggestions

Soybean milk and curd can be served hot or cold, with or without syrup. They can be enjoyed as a dessert or a snack.

Cooking Techniques

Grinding the soaked soybeans to make soybean milk.

- Boiling the soybean milk with pandan leaves.

- Adding gypsum powder to set the soybean curd.

Ingredient Substitutions

Use almond milk or coconut milk as a substitute for soybean milk.

- Use agar agar or gelatin as a substitute for gypsum powder.

Make Ahead Tips

Soybean milk and curd can be made ahead of time and stored in the refrigerator for up to 3 days. Serve cold or reheat before serving.

Presentation Ideas

Serve soybean milk and curd in individual bowls or cups, garnished with fresh fruits or nuts. Drizzle with syrup for added sweetness.

Pairing Recommendations

Soybean milk and curd pair well with fresh fruits, such as mango or strawberries. They can also be enjoyed with a cup of hot tea or coffee.

Storage and Reheating Instructions

Store leftover soybean milk and curd in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

One serving of soybean milk and curd contains approximately 150-200 calories, depending on the serving size and any added sweeteners.

Carbohydrates

Soybean milk and curd are low in carbohydrates, making them a great option for those looking to reduce their carb intake.

Fats

Soybean milk and curd are low in fats, especially saturated fats, making them a healthy choice for those watching their fat intake.

Proteins

Soybean milk and curd are high in plant-based proteins, making them a great option for vegetarians and vegans looking to increase their protein intake.

Vitamins and minerals

Soybean milk and curd are rich in vitamins and minerals, including calcium, iron, and magnesium. They are a great source of nutrients for overall health.

Alergens

Soybeans are a common allergen, so those with soy allergies should avoid consuming soybean milk and curd.

Summary

Soybean milk and curd are nutritious and delicious dishes that are high in protein, low in carbohydrates and fats, and rich in vitamins and minerals.

Summary

Soybean milk and soybean curd are nutritious and delicious dishes that are easy to make at home. They are a great source of plant-based protein, low in carbohydrates and fats, and rich in vitamins and minerals. Enjoy them hot or cold, with or without syrup, for a healthy and satisfying treat.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was many years ago, when I was just a young girl living in the countryside. My neighbor, Mrs. Lin, was known for her delicious homemade soyabean milk and soyabean curd. Every morning, the aroma of freshly-made soyabean milk would waft through the air, drawing me to her kitchen like a magnet.

I remember peeking through her window one day, watching as she carefully ground the soaked soyabeans into a smooth paste. She then squeezed out the milk using a cloth, and boiled it on the stove until it was creamy and frothy. The whole process seemed so simple yet so magical to me.

I mustered up the courage to ask Mrs. Lin for her recipe, and to my surprise, she was more than happy to share it with me. She explained that soyabean milk and soyabean curd were staple foods in many Asian countries, and that they were not only delicious, but also packed with nutrients and health benefits.

Over the years, I have refined Mrs. Lin's recipe and made it my own. I have experimented with different ratios of soyabeans to water, different cooking times, and even added my own twist by infusing the milk with a hint of vanilla or cinnamon. The result is a creamy, silky-smooth soyabean milk that is perfect on its own or as a base for other recipes.

Making soyabean curd, or tofu as it is commonly known, is a bit more complicated than making soyabean milk. It involves coagulating the soyabean milk with a coagulant such as lemon juice or vinegar, and then pressing it into a block to form curd. The process requires patience and precision, but the end result is worth it.

I remember the first time I successfully made soyabean curd on my own. It was a proud moment for me, knowing that I had mastered a traditional recipe that has been passed down through generations. The soft, velvety texture of the curd was a testament to my hard work and dedication.

My family and friends have always been my willing taste testers, and they have always given me their honest feedback. Some have praised my soyabean milk and curd as the best they have ever tasted, while others have offered suggestions for improvement. I have taken all of their feedback to heart, constantly striving to perfect my recipes and make them even better.

Through the years, I have shared my soyabean milk and curd with neighbors, coworkers, and even strangers who have become friends. I have taught cooking classes and hosted dinner parties where my soyabean creations have been the star of the show. It brings me joy to see others enjoying something that I have poured my heart and soul into.

As I grow older, I realize that my love for cooking and sharing recipes is a legacy that I want to pass down to future generations. I have taught my children and grandchildren how to make soyabean milk and curd, and I hope that they will continue the tradition long after I am gone.

In a world filled with fast food and instant meals, there is something special about taking the time to make something from scratch. The process of grinding the soyabeans, boiling the milk, and coagulating the curd is a labor of love that cannot be rushed. It is a reminder of the simple pleasures in life, and the joy that comes from sharing something homemade with others.

So the next time you find yourself craving a nutritious and delicious treat, I encourage you to try making your own soyabean milk and curd. It may take a bit of time and effort, but the rewards are well worth it. And who knows, you may just create a lasting impression on someone else, just like Mrs. Lin did for me all those years ago.