C & L tries making chilled beancurd!

Being fans of  lao ban tau huay,we decided to DIY it after finding the recipe online in EDMW!!

Ingredients
1. Soya Milk
2. 'Nestle' Coffeemate creamer
3. Sugar
4. 'Phoon Huat' Instant Jelly Powder (Do give the Phoon Huat store you are going a call to check. It was out of stock the first time we went down)

Making Soya Milk (Closer to lao ban taste)
30g of 'Polleney' Soya Bean Milk Powder
15g of 'Unisoy' Soya Bean Milk Powder
350ml of water
Stir everything together, doesnt matter if you get some bubbles.

OR

350ml of any Soya Milk  (We used Nutrisoy and Fortune soyamilk cause we liked the taste)

Making The Dessert
350ml of soya milk
15g of 'Nestle' 'Coffeemate' coffee creamer
10-15g of sugar to taste(not required if using carton-ed Soya Bean Milk)
7g of Phoon Huat's instant jelly powder

1. Heat the soya milk till its hot. DO NOT BOIL.
2. Stir in coffee creamer till its fully dissolved.
3. Stir in sugar till fully dissolved.
4. Stir in instant jelly powder till its fully dissolved.
4. 350ml of soya bean milk makes 2 bowls. Pour into 2 bowls and leave to cool. Optional: Sieve out bubbles using an oil sieve.
5. Leave in fridge. Enjoy.

Notes: Must ensure that the instant jelly powder is fully dissolved or you will be having soya milk instead of beancurd. Jelly powder plays an extremely crucial role to the texture of the soya bean curd. Too much and you get something similar to agar agar, too little and you are stuck with soya milk.

Final Product:

Texture and taste differ slightly from Lao Ban's version. But its still good!