Tau Foo Fah (Soybean Pudding)
Wobbly, silky soy milk pudding in a warm gingery palm-sugar syrup. The morning-market treat sold from the back of a bike.
← Nouns Cooking · Malaysian & Singaporean
Ingredients
- 1 l unsweetened soy milk
- 4 g Agar agar powder
- 250 ml Water
- 150 g gula melaka or brown sugar
- 25 g Ginger, sliced and lightly bashed
- 2 Pandan leaves, knotted (optional)
Method
- Whisk the agar powder into the cold soy milk in a pan and leave for 5 min so it hydrates.
- Bring slowly to a simmer over medium heat, stirring all the time, then simmer gently for 2 min so the agar dissolves completely.
- Skim off any foam and pour into a wide dish or individual bowls. Leave to set for 1 hour at room temperature, or chill if you prefer it cold.
- Meanwhile simmer the water, palm sugar, ginger and pandan over medium heat for 8–10 min until slightly syrupy. Strain.
- Scoop the pudding into bowls in thin, wide slices with a flat spoon and pour over the warm ginger syrup.
Tips
- Agar keeps it vegan but sets firmer than the stall version made with gypsum; use a little less for a softer wobble.
- Contains soy.
Sources
Written in our own words after cross-checking these recipes:
Open Tau Foo Fah (Soybean Pudding) in Nouns Cooking