Monday, June 8, 2009

Longan Tofu




Days are hot now!!! Why not cool down a bit with some longan tofu.. Why isn't this called Longan Soybean Jelly?? Well, it's because the texture is as soft as tofu. Soft, slippery, destructs at the slightest pressure in the mouth.


I learnt to make this after eating some at my friend, Alyssa's home. Her mom made this from scratch,.... as in extracting the soy milk from the beans to the end product. I did it that way too.... 15 years ago. And wringing the milk from the finely blended soy beans is so tedious that it tore the skin of my palms, my brother's palms and my mother's palms.. Why so, cos we had to hold on so tight to the slippery muslin bag, and when u wring it with such strength, it just tore our skins.. just like what happens in a tug of war.

I changed the recipe a bit from what I was taught. I prefer the milk less pronounced and the texture to be softer, almost like tofufah. Now, I just use bought soy milk.. no more soaking, blending and wringing. Some tofu sellers sell thick soy milk, or u can buy the hot milk from soy milk hawkers. The iced one is watered down.

1 level Tbsp Agar-agar powder (8gm)
1L water
250gm sugar
2 blades pandan leaf, tied into a knot
1L thick unsweetened soy milk
150ml evaporated milk
150ml canned longan syrup (from the longan can)
Canned longans


****Makes abut 10 cups of tofu


1. Prepare containers / jelly cups. Place 2 longans or more into each container.
2. Cook sugar, 750ml water and pandan leaf until water boils.
3. Mix agar-agar powder with 250ml water and pour into (2). Bring to a boil again, simmer for another 2-3 minutes. Turn off heat.
4. Put in soy milk, evaporated milk and longan syrup. Mix well.
5. Pour soy mixture into prepared containers.
6. Let them cool down and set. Chill in fridge before serving.

*** the longans in the pics are put on top for deco. There're longans in the tofu/jelly.




19 comments:

  1. wow!! .. so cute those two little balls :P

    ReplyDelete
  2. wow 1 Tbs of agar powder with 2.3litre of water (in total). I think this must be very smooth and soft agar!
    Will try it next time

    ReplyDelete
  3. Simonne,
    Yes, it is very smooth and soft.

    ReplyDelete
  4. Hey Wendy, I don't really understand step (3). After mix the agar-agar powder with water and pour into the jelly cup that contains longans, then bring what to boil? Is it bring the jelly cup to boil or what??

    ReplyDelete
    Replies
    1. Put longan into jelly cup. (That u pour in the final mixture)
      mix agar agar powder with water in a bowl, pour he mixture into the pot containing water and pandan and boil it.
      Then iff the heat.
      then add in the soy milk, evaporated milk n longan syrup.
      then pour the mixture into the jelly cup.

      Delete
  5. Amanda,
    thanks for pointing out the mistake.
    What should be in the parathesis should be (2).
    I will rectify that immediately.

    ReplyDelete
  6. At last I found my fav dessert. It is pretty easy deal with agar powder. Love this ..
    What is thick soy milk? I used fresh unsweeten soy milk. Is it safe to eat after 3days in fridge?

    ReplyDelete
  7. esther,
    Here in Malaysia, soy milk is sold differently.
    Some vendors sell thick soy milk for hawkers or restaurant ownders to dilute themselves. Some tofu stalls sell really thick ones.
    But..... soy drink vendors operating from road side stalls are very diluted. So, there is a major difference here.
    As long as it doesn't smell funny, no change of colour, it's good to eat. I kept mine up to 2 weeks sometimes.

    ReplyDelete
  8. Hi Wendy
    Thanks for sharing the recipe :)
    I can only find sweetened soy milk, so should I remove sugar from this recipe?
    Thanks.

    ReplyDelete
  9. Henny S,
    Packaged soy milk from supermarket shelves are quite diluted. Use them in place of the water in this recipe too. You can taste it and adjust the sweetness to your liking

    ReplyDelete
  10. I have tried this several times. Smooth and nice. Love it.
    I made some again for potluck at my friends tomorrow.
    Thanks for sharing. :)

    ReplyDelete
  11. Hi, i follow this step by step but mine won't set...1tsbp agar agar powder right..what brand are you using..i am using the nona brand..but wont set...

    ReplyDelete
  12. Anonymous,
    Oh don't use that brand, I do get many complains regarding that brand not setting and personally I recommend Mermaid brand AAA or AA grade. A grade sucks.
    Star brand is ok too

    ReplyDelete
  13. Can I use strip agar-agar for this recipe then how much is the quantity?

    Thanks

    ReplyDelete
  14. Anonymous,
    8gm of strips as stated in the recipe.

    ReplyDelete
  15. Hi
    I used konyaku jelly and it didn't set. Should I increase the amount of jelly powder?
    I also used brown sugar instead so the pudding end up looking slight brownish. But other than not setting, the taste seems ok.
    Would love to try again.

    ReplyDelete
  16. Anonymous,
    Oh no, konnyaku doesn't work the same!
    Proportions cannot be substituted just like that.
    I will advise you not to use konnyaku for this, because
    1. konnyaku needs to stay acidic to set
    2. Acids will curdle the soy milk and evap milk
    So, it's totally no no to use konnyaku

    ReplyDelete
  17. Hi. I just came across your recipe. I'm wondering why there is a need for evaporated milk. I would like to make this for an aunt who does not consume cow's milk so would like to omit the evaporated milk. What can I use as a substitute?

    ReplyDelete
  18. Homemaker,
    the evaporated milk enhances the overall flavour of the dessert. If you choose not to use cow's milk, you can either use evaporated creamer, or if not, just substitute the water with soy milk if you wish to not use dairy milk or evaporated creamer. But the outcome will definitely taste different.

    ReplyDelete

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