Its been 2 weeks and my fixation with the humble soy bean continues...
If I were to rank my top 3 favorite soy-based products, they would comprise of the following (in order of importance):
1. Beancurd tarts from Le Cafe Confectionary- which I blogged about earlier
2. Beancurd juice
3. Tau Huey
Last week, I had the good fortune of picking up some invaluable Tau Huey making skills from an uncle. Making it was such a cinch and so much fun that it would be a crime not to share the recipe.
300g soy beans (soaked for at least 4 hrs in room temperature water)
6 knotted pandan leaves
3 tablespoons corn flour
1 tsp lactone
100 g rock (or normal) sugar
1. Blend 100g of beans and 450ml water at high speed till well combined.
2. Strain the blended contents through a coffee sock or porous linen bag and collect the liquid in a pot, leaving the soy residue in the bag. Squeeze the residue for more liquid. until no more liquid can be extracted.
3. Put the dry soy residue back into the blender, add 450ml water and blend at medium speed till well combined.
4. Strain the blended contents again through a coffee sock or porous linen bag and collect the liquid in a pot, leaving the soy residue in the bag. Squeeze the residue for more liquid. until no more liquid can be extracted. Discard the residue.
5. Repeat Steps 1-4 two more times such that all the strained liquid is consolidated into one pot.
6. Place 2 knotted pandan leaves in the pot of liquid and bring to a boil. Stir continuously to prevent liquid from coagulating and getting burnt. Once liquid is boiling (there should be lots of small bubbles rapidly forming), off the fire immediately7. Use a spoon/skimmer to dish out the bubbly scum on top of the boiled liquid. Throw away the scum and the knotted pandan leaves. Thereafter, put the pot of liquid aside.
1. Mix 1 tsp of lactone and 3 tablespoons cornflour with 200ml of room temperature water
1. Boil 300ml of water. When boiling, add 400g rock sugar and 2 knotted pandan leaves and stir continuously. When sugar has fully dissolved, off the fire immediately and discard pandan leaves.
2. Cool liquid and store in a bottle.
1. Pour Contents (A) into a thermal warmer. Then pour (B) in. No further stirring required.
2. Place a cotton cloth between the pot and the lid of the thermal warmer for 10 mins. Then remove the cloth, put back the lid and leave the liquid to stand for 30 mins. Do not shake the pot. and do not open the lid to check on the contents during these crucial 30 mins.3. Tau huay should have set and is now ready to eat!
4. Scoop tau huay in a bowl and drizzle with a few spoons of Contents (C) (depending on desired sweetness)