oh! Must introduce my favourite 豆花 in Singapore! This soya beancurd dessert is from Rochor Road. It’s one of the most popular beancurd stalls in Singapore. It can be bought hot or cold, but I always go for it hot ‘cos it just tastes really fresh when eaten that way.
This 豆花 is as smooth as silk and literally slides down your throat. It’s also good ‘cos it can be kept overnight. The beancurd that I’ve bought from other stalls can’t be kept overnight ‘cos it usually tastes like the coagulating powder when eaten the next day. This particular one from Rochor Road however keeps well. Must be some secret ingredient.
I’m a big fan of 豆花. When I go for dimsum, I must always have a bowl for dessert. When I was in Sydney, it wasn’t that readily available but my aunt had this extremely simple recipe to make 豆花, so I didn’t miss it very much. The recipe’s sssooooo simple and only takes about 10min to prepare. It only needs soya bean milk, some coagulating powder, water and corn flour. I made it for my friends in Sydney once. They loved it. 🙂

You will need:
1 litre of soya bean milk
80ml of warm water
1 teaspoon of corn flour
1 teaspoon of gypsum powder
For sugar syrup:
palm/rock sugar
water
pandang leaves
1) Mix gypsum powder and corn flour together
2) Mix this mixture with warm water
3) Place mixture in a bowl large enough to contain 1 litre of soya bean milk
4) Boil soya bean milk. Then pour soya bean milk inside the bowl.
5) Leave for 5 minutes.
6) For sugar syrup, put rock sugar into water will pandang leaves. Heat till
sugar dissolves completely.
Note: You don’t need to stir the soya bean milk once you pour it into the bowl ‘cos when you pour it in, the action automatically stirs in the powder mixture.
Anyway, have fun making it!