I always love this custard like snack, warm or cold, with ginger sugar syrup. Recently I found out that many store-bought soya bean curds use gypsum powder as a coagulant, yes gypsum, the stuff that you use on your walls (also known as plaster of paris!).
Since I am not that keen to ingest building material, I started making it with GDL or Glucono Delta Lactone also known as gluconolactone, which is a food additive used as a sequestrant, an acidifier or a curing, pickling, or leavening agent. Pure GDL is a white odourless crystalline powder. GDL is commonly found in honey, fruit juices, and wine.
Ingredients:
250 gr soya bean
2 quarts (1.8 litres) water
Coagulant:
1 tablespoon cornflour
1/2 teaspoon GDL (Glucono Delta Lactone)
1/4 cup (60 ml) water
Ginger palm sugar syrup:
150 gr palm sugar (or brown sugar, if you can't get hold of palm sugar)
1 cup (250 ml) water
2 thumbs ginger, grated
1/4 teaspoon salt
All boiled together and then strained.
How to:
Soak the soya beans in water overnight or at least 8 hours.
At highest setting on your blender, blend with 1.8 litres of water, you can do them in batches to ensure smooth and even blending. Strain with muslin, cheese cloth or handkerchief.
Boil the soya milk. The foam will rise, take care not to let it boil over (take it off the heat if necessary) and cook again for a second boil.
Mix together cornflour, GDL and water and put it into a heatproof bowl.
Pour boiling soya milk on the GDL mixture from a height of 20 cm. Make a quick stir. Cover with kitchen towel then put on a tight lid. Leave it for 30-60 minutes.
Serve it with ginger palm sugar syrup.
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