TAO HUI or EGG TOFU
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hi i'm studying in the US and just the other day, my mother found this instant tao hui pudding thing but it took many many many tries to get it just to only look right...i know i can't expect much from instant pudding lah...but i was wondering if anyone knows how to actually MAKE it from scratch...cause then maybe with practice it would actually taste decent enough...
OOOHHH..and the egg tofu...i know i know, 'yucks. tofu'...but i really really miss the egg tofu and believe it or not, none of the chinese supermarkets that we go to have egg tofu...except this malaysian/singaporean cuisine restaurant that we found, which suprisingly served egg tofu! and we asked them where they got it from and they said that they made it themselves so i know it's 'make-able'...any tips, anyone? -
Love them! Make ar? egg tofu can buy from supermarket then cook urself mah. As for dao huya, it's not easy to make it smooth, tender, sweet and fragrant.
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cannot buy! cause i'm living in the US and for some reason they just don't sell egg tofu...very weird... =S we look everywhere already!
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Originally posted by agnstalodz:cannot buy! cause i'm living in the US and for some reason they just don't sell egg tofu...very weird... =S we look everywhere already!
ehhh...use DHL service..hehe...
joking..
not even chinatown ar? gees...
Think i cannot survive there...life without tofu or dao huay.....gees...dare not imagine! -
Receipe for Making Tofu at home but I don't know why would anyone bother....
Materials and Equipment
1 cup soybeans. (Soak overnight in 4 cups of water)
1 ½ teaspoon (8 mL) powdered nigari OR 2 teaspoons (10 mL) Epsom salts dissolved and thoroughly mixed in 1 cup (250 mL) water.
These salts are precipitants of the soy protein. The nigari is the traditional ingredient, and is an extract of seawater rich in calcium and magnesium chlorides. It can be bought in Chinese grocery stores and some health food stores.
Blender or food processor
Heavy cooking pot
Coarse Sieve
Strong, clean dish towel or heavy cotton material
Two other pots or bowls
Wooden spoon
Pressing device -- can be made from a 2 quart plastic ice cream carton. Poke bottom and side full of holes with a strong fork (poke from inside out). Cut down lid to fit inside container.
Method
Drain soaked soybeans, add 2 2/3 cups (665 mL) water and blend two cups at a time on high speed for about 30 seconds.
Bring 5 cups (1.2 L) water to a boil in a large saucepan. Brush the rim of the saucepan with cooking oil to prevent boil over.
Stir the soy puree into the boiling water and continue to heat on high heat, stirring often. When puree suddenly boils up take pot off heat immediately.
Line the sieve with the straining cloth and place over clean pot or bowl. Pour hot puree through the press cloth and sieve. Quickly rinse the cooking pot and rebrush rim with oil.
Twist and press the cloth to squeeze as much milk as possible from the grits. Open cloth and gently shake grits and press again. Empty grits into 2 cups warm water in saucepan, stir and return to press cloth, squeezing out the additional milk.
Pour soy milk into the heavy pot and quickly bring to a boil, stirring constantly. Cook on low heat for 5 to 7 minutes. Turn off heat.
Add 1/3 cup (80 mL) of the precipitant solution while stirring vigorously 5 or 6 times. Stop stirring and sprinkle 1/3 cup more precipitant solution onto the milk. Stir a bit more. Cover pot and wait for curds to form (about 3 minutes).
Sprinkle remaining 1/3 cup (80 mL) precipitant over surface of the milk. Carefully and very slowly stir the top ½ inch of curdling milk for 15 to 20 seconds. Cover pot and wait 3 minutes (6 minutes if using Epsom salts). White aggregates of curds should now be present in pale yellow whey.
Rinse straining cloth clean and use it to line your pressing box. Single layer of cloth, rest hangs over the top. Place pressing box and straining cloth in sieve and pour in the curds and whey. Drain. Fold edges of cloth over top of the curds.
Place pressing box in convenient container to catch whey. Put lid on top of folded cloth. Place small bowl 2/3 filled with water on top of lid and weight it down with a clean brick or similar weight. Leave 15 - 20 minutes by which time whey should have stopped dripping.
Remove weight and carefully place the pressed curds (still in the cloth) in cold water in a large bowl. Remove cloth carefully without letting pressed curds out of the water.
Leave curd cake under water until firm (2 to 5 minutes). You now have tofu. Cut and drain. It can be used right away, or stored in the refrigerator in water. Change the water every day, and the tofu can be kept up to 10 days -
To make tau huay, you need tau huay jui(soya bean juice), and agar agar crystals. You know how to make agar agar, the same way you get the solid tau huay.
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REALLY? so just boil the tau huay and put the agar agar crystals? wats agar agar crystal?Originally posted by ditzy:To make tau huay, you need tau huay jui(soya bean juice), and agar agar crystals. You know how to make agar agar, the same way you get the solid tau huay. -
Just reading that recipe is a chore man.
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That thing that comes in long long strands. Label write big big agar agar strips. It melts in warm water and solidifies like gelatin when left to set.Originally posted by Faye Valentine:REALLY? so just boil the tau huay and put the agar agar crystals? wats agar agar crystal? -
That's why I said I don't know why anyone would bother
What I know is that Unicurd is exporting their Tofu desert (Flavored Tau Huay) into the USA. Not sure which state though. Anyway, his exports are increasing so maybe with luck you can get it really soon there. Also from what I understand in the USA they call it Tofu pudding so maybe you should try the chilled desert section. Its much more popular than plain tofu -
How come they're not doing the same for Oz? How come I have to go to a vietnamese restaurant near pauline hanson's suburb just to get a decent fresh bowl of tau huay? How come the dim sum restaurant at gold coast gives me such sucky quality?
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haha...ok...thanks for all the replies you guys...but the kind of tofu that i cannot find is the special EGG tofu...i can find others...in fact, i think they sell all the types of tofu except EGG tofu...=(
and thanks for the tau/tao hui recipe! i hope it'll work...the agar agar crystals i can find! i think it's from seaweed if i'm not wrong...oh and do you know how to make the right kind of syrup? just melting the sugar doesn't taste right leh... -
Try dissolving maple syrup with warm water.
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i like to eat egg tofu.. but the instant or diy tao hui jus taste very yucky...
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try melting rock sugar with a touch of pandan essence...Originally posted by agnstalodz:haha...ok...thanks for all the replies you guys...but the kind of tofu that i cannot find is the special EGG tofu...i can find others...in fact, i think they sell all the types of tofu except EGG tofu...=(
and thanks for the tau/tao hui recipe! i hope it'll work...the agar agar crystals i can find! i think it's from seaweed if i'm not wrong...oh and do you know how to make the right kind of syrup? just melting the sugar doesn't taste right leh...