| Duckie ® |
Dofu fa (Soybean Jelly)
Ingredients:
11 ounces (about 1 lb) soy beans
water for soaking beans
7 cups water
edible terra alba* (about 1 teaspoon)
1 tablespoon cornstarch
Syrup:
10 ounces sugar or brown sugar
1 cup water
2 pieces lemon or a little vinegar
Directions:
Rinse the soybeans until the water runs clear. Put the beans
in a pot and add water. (The water should be three times the
amount of the soybeans).
Soak the beans until they expand to 2 or 2 1/2 times their
original size.
For the syrup: Bring the sugar to a boil. Add the water
and lemon or vinegar and set aside. (Note: some Cantonese
recipes call for a bit of ginger; you can also add a pinch
of white pepper).
Mix 1/2 cup water with the cornstarch and terra alba and
set aside.
Drain the beans and discard the soaking water. Add 6 more
cups of water. Blend the soy bean and water mixture (if
using a small blender you will have to do this step in
batches).
Use a gauze such as cheesecloth to squeeze out the liquid.
Retain the liquid and remove the dregs (sediment) from the
processed soybean/water mixture.
Pour the liquid (soybean milk) into a pot. Add 1/2 cup
water and cook on low heat until it comes to a boil and is
foaming nicely.
Remove from the heat and filter out any scum, using the
gauze again if necessary.
Return to the pot and bring to a boil again, adding the
edible terra alba when boiling.
Turn off the heat but do not move the pot (never move the
soymilk until it has jelled). Cover with a towel for about
thirty minutes.
Drain off any scum. Add the syrup and serve.
*Edible terra alba is used as a food binder.You can
substitute gypsum.
Note: You can add other flavors like chocolate, sesame or
peanut, just grind to a powder and cook with the milk or
spread on top. Also, a quick and easy way to make dofu fa
is simply to add soybean milk (available at Asian markets)
to the edible terra alba and any toppings or syrup that you
would like.
|
|
|
|
