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Best Chilled Beancurd Pudding Recipe
Maureen
December 12, 2011
December 12, 2011
After my post on a list of Singapore’s best chilled beancurd pudding, there were many comments from all of you asking for the recipe. Thanks to the kind souls from edmw who shared the recipe, I tried to recreate the taste of the popular beancurd pudding.
For the benefit of those who don’t know, chilled beancurd pudding tastes nothing like the traditional version and has a smoother and creamier texture. Lao Ban were the first to sell the new type of chilled beancurd at the Old Airport Road hawker centre a year and a half ago. If you are looking for a traditional bowl of beancurd with a strong beancurd, this is not your type. The chilled beancurd does not have that beany taste, and is more like a cream tofu crème brulee.
It was definitely easy to do it, and all can be done within 30 minutes. If you think it is too troublesome to make your own soy milk, you can buy the ready made soya milk packet drinks such as Drinho or Vitasoy. If you do that, remember to do away with the sugar as the drinks already have sugar content in it.
After the recipe was released on the net, many went Phoon Huat to get the jelly powder. And many Phoon Huat outlets are out of stock. I went to the Ang Mo Kio branch and the asked the uncle if they still have the “Red Man Jelly Powder”, he asked me back, “You also want to make beancurd ah?”
The “Red Man Jelly Powder” is a 200g transparent powder with blue cap. Konnyaku powder doesn’t do the trick! A small bottle like this is $4.90. If you want to buy the 1kg bottle, it is $18. (I am not a Phoon Huat ambassador) So here is the recipe for you:
To make Soya Milk (6 regular bowls):
120g of ‘Polleney’ Soya Bean Milk Powder
60g of ‘Unisoy’ Soya Bean Milk Powder
1400ml of water
Method:
Stir everything together.
To make beancurd pudding:
1400ml of soya milk
60g of ‘Nestle’ ‘Coffeemate’ coffee creamer
60g of sugar to taste(not required if using carton-ed Soya Bean Milk)
28g of Phoon Huat’s instant jelly powder (note: if the pudding is still too watery, increase it to 30-32g)
Method:
1. Heat the soya milk in low heat till its hot. DO NOT BOIL.
2. Stir in coffee creamer till it is fully dissolved.
3. Stir in sugar till it is fully dissolved.
4. Stir in instant jelly powder till it is fully dissolved.
5. Sieve out the bubbles.
6. Allow to cool down for 5 minutes
7. Put in fridge for overnight. Enjoy!
TIPS:
– Never add too much jelly powder, it will become too hard!
– Continue stirring.
There you have it, the popular beancurd pudding in Singapore! I think the taste is somewhat similar, perhaps need some small adjustment here and there. The soy bean powder can be found in all local supermarket.
If you are a fan of such beancurd pudding, try it and let me know!
