Here's How You Can Make Silken Tau Fu Fah At Home With Only 2 Simple Ingredients
The mere mention of tau fu fah may bring back many fond memories of your childhood, when you're gleefully scooping spoonfuls of the silken tofu dessert from a round plastic bowl
Indeed, tau fu fah has a rich history among Malaysians, and we consider it a local dessert favoured by many. Usually sold together with bottles of soybean milk at roadside stalls or in markets, tau fu fah is traditionally served with clear or brown sugar syrup infused with ginger or pandan.
It's actually not difficult to make tau fu fah at home, as you only need two simple ingredients
According to LEESHARING, the traditional coagulant for making tau fu fah is gypsum powder. However, you can also use isinglass powder (gelatin powder), which is a light yellow gum extracted from animal bones or connective tissue that contains protein as its main ingredient. Isinglass powder is often used to make desserts like jelly, agar-agar, and pudding, and can be used to replace gypsum powder as a coagulant for soy milk.
Based on recipes by Christine's Recipes and Little Chef on ways to make tau fu fah, LEESHARING has come up with an easy method to make tau fu fah with just isinglass powder and soy milk.
If you're beginning to crave a nice warm bowl of tau fu fah, here's how you can make it yourself with this easy recipe:
1L soy milk of your choice
2 tablespoons isinglass powder (gelatin powder)
1. Pour the soy milk into a large pot, and heat it on your stove over a medium-low heat.
2. Reduce the flame to low heat once steam starts emanating from the soy milk. You do not have to wait until the soy milk starts to boil.
3. Stir the soy milk with a large spoon while sprinkling the isinglass powder into the pot.
4. Keep stirring the mixture until the isinglass powder is completely dissolved.
5. Filter the soy milk through a fine sieve, and pour it into a container.
6. Cover the container and leave it in the refrigerator for three to four hours.
7. The tau fu fah is ready to be served when the soy milk has solidified.
8. You can add some syrup, red bean paste, or pour soya milk over your tau fu fah.
The soy milk you use must be pure. If there are any impurities, the soy milk may not completely solidify.
You can also check out this original recipe by Little Chef for a step-by-step video tutorial. We hope you enjoy your homemade tau fu fah!
Love soybean desserts? Check out these cafes that serve both classic and unconventional versions of tau fu fah: