How to make Vietnamese Silken Tofu in Ginger Syrup Dessert (Tau Hu Nuoc Duong). If you’re a fan of warm desserts, you will love this easy recipe for Vietnamese Silken Tofu in Ginger Syrup Dessert. This sweet treat has such comforting flavors, smooth and delicate pudding with a gooey sweet syrup on top. The fresh ginger adds amazing flavor and zing to this uncomplicated dessert. Make this delicious Tofu Pudding with Ginger Syrup to enjoy on a chilly day.
Ingredients – How to make Vietnamese Silken Tofu
- 1 cup dried soy beans
- 10 cups water (half for soaking and other half for cooking)
- 1/2 teaspoon Glucono Delta Lactone
- Small bunch Pandan leaves or clear Pandan extract (optional)
- Pinch salt
Pandan Extract https://amzn.to/2M1328V
Brown Sugar Boba https://amzn.to/3isZ2dv
Brown Sugar Syrup
- 1 knob of ginger (about 30 grams, peel and thinly slice)
- 1 cup brown sugar
- 1/2 cup water
- Large mesh bag for straining soy milk
- Blender (preferably a high-powered one)
Instructions on How to make Vietnamese Silken Tofu
- Soak the dried soy beans overnight (or 8 hours) with 5 cups water. When it is fully hydrated, soy beans will triple in size. Discard soaking water, rinse beans and drain dry.
- In a high-power blender, add soy beans and 5 cups water. Blend on the highest setting for 30 seconds. If using any other blender, you may have to blend a little longer until soy beans are broken into small granules.
- Place a large mesh bag into a pitcher and transfer content of blender into the bag. Tie the mesh bag close. Using clean hands, squeeze the mesh bag in different sections to extract the milk into the pitcher. Be careful not to squeeze too hard, which can potentially pop the bag.
- Transfer soy milk into a medium-size sauce pan and heat on medium high until you see wisps of steam escaping the milk (do not walk away as milk can boil over quickly). Add pandan leaves/extract and salt. Cook the soy milk at this temperature for 5 minutes. Remove pandan leaves and discard.
- In a small bowl, dissolve Glucano Delta Lactone powder with 2 tablespoons water. Pour coagulant into a large bowl. Tilt the bowl so that all the bottom and sides are coated with a thin layer of dissolved coagulant. Quickly pour hot soy milk into the prepared bowl so it mixes the soy milk with coagulant. Scoop out any bubbles on the surface. Wrap a towel over the bowl to retain heat. Allow the tofu to set at room temperature for 30-40 minutes.
- To make the syrup, place ginger, brown sugar and water in a small sauce pan and bring it to a boil over medium heat, stirring unil sugar dissolves. Reduce heat to a low simmer for 5 minutes or until liquid slightly thickens.
- When it is ready to serve, use a large thin metal spoon or spatula to scoop out delicate slivers of tofu into small bowls. You can also cut an empty soda can at a diagonal to make the perfect silken tofu scoop. Pour 2-3 tablespoons of ginger syrup over the top and garnish with ginger slices from the syrup. This dessert is traditionally served warm, but you can serve it at room temperature and even chilled.
Cook sticky boba:
- Do NOT wash or rinse tapioca pearls before cooking. They must go from the package directly into boiling water. You must pre-boil the water before adding the tapioca. Do not add them until the water is at a rolling boil. You’ll need to use a lot of water when cooking tapioca pearls, as they are quick to absorb water and also very starchy. Not using enough water may cause them to become starchy and sticky, which we don’t want!
- Drain the tapioca pearls and rinse under cold water. If the tapioca pearls still have opaque centers, boil again, cover, and turn the heat down to medium low. Cook covered for 15 minutes, stirring occasionally to prevent sticking. Once the tapioca pearls are cooked, drain and rinse under cold water one more time.
- Put them into the sugar water to prevent them from sticking together. The cooked tapioca pearls lose their chewiness rather quickly, so it’s best to use them within 1-2 days.
How to make Vietnamese Silken Tofu
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