Tau Huay

Ingredients

• 4 cups Soy milk
• 1 teaspoon Gypsum powder (calcium sulfate)
• 1/4 cup Water
• 1/2 cup Sugar
• 2 inch Ginger

Instructions

1. 1In a medium-sized heatproof bowl, combine the 1 teaspoon of gypsum powder and the 1/4 cup of water. Stir until the gypsum powder is completely dissolved, then set this bowl aside.
2. 2Pour the 4 cups of soy milk into a large heavy-bottomed pot. Heat the soy milk over medium-high heat, stirring occasionally, until it reaches approximately 190°F (88°C) or just before it begins to boil, with small bubbles forming around the edges. Immediately remove the pot from the heat.
3. 3Carefully pour the hot 4 cups of soy milk from the pot into the bowl containing the dissolved gypsum mixture. Do not stir or disturb the mixture after pouring.
4. 4Cover the bowl with a lid or plate. Let the soy milk mixture rest undisturbed at room temperature for 20 to 30 minutes, or until it has set into a soft, jiggly texture. The surface should appear smooth and firm enough to scoop.
5. 5While the soy milk is setting, thinly slice the 2 inch ginger.
6. 6In a small saucepan, combine the 1/2 cup of sugar and the thinly sliced 2 inch ginger. Heat over medium-low heat, stirring constantly, until the sugar melts and turns into a clear, amber liquid. Continue to cook for 5 to 7 minutes, stirring occasionally, until the mixture slightly thickens and the ginger aroma is prominent, being careful not to let it burn.
7. 7Gently scoop the set tau huay into individual serving bowls. Ladle the warm ginger topping over each serving.

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