Tau Huay (Soybean Pudding)

Ingredients

• 1 cup Soybeans
• 6 cups Water
• 1 tsp Gypsum powder (calcium sulfate)
• 2 slices Ginger
• 1/2 cup Sugar

Instructions

1. 1Place the 1 cup of soybeans in a large bowl and cover them with at least 3 cups of fresh water. Let them soak overnight, for 8-12 hours, until they have doubled in size.
2. 2Drain the soaked 1 cup of soybeans. Transfer them to a high-speed blender with 5 cups of fresh water. Blend on high for 2-3 minutes until the mixture is completely smooth and creamy. Line a large fine-mesh sieve with a clean cheesecloth and place it over a large heavy-bottomed pot. Pour the blended soybean mixture into the cheesecloth and squeeze firmly to extract all the liquid, discarding the remaining pulp.
3. 3Place the large heavy-bottomed pot containing the strained soybean liquid over medium-high heat (350°F / 175°C). Bring the liquid to a rolling boil, stirring occasionally to prevent scorching. Once boiling, reduce the heat to low (200°F / 95°C) and simmer for 15 minutes, continuously skimming off any foam that rises to the surface. The liquid should be smooth and have a slightly thicker consistency.
4. 4In a small bowl, combine the 1 tsp of gypsum powder with a small amount of water (about 2 tablespoons) and stir until the powder is fully dissolved and forms a smooth slurry.
5. 5Immediately pour the hot soybean liquid from the pot into a clean, heat-proof container (such as a large serving bowl or individual ramekins) that already contains the dissolved gypsum mixture. Do not stir. Cover the container and let it sit undisturbed at room temperature for 30 minutes, or until the pudding is set and firm to the touch.
6. 6While the pudding sets, combine the 2 slices of ginger, 1/2 cup of sugar, and the remaining 1 cup of water in a small saucepan. Bring the mixture to a boil over medium-high heat (350°F / 175°C), then reduce the heat to low (200°F / 95°C) and simmer for 5-7 minutes, stirring occasionally, until the sugar is fully dissolved and the syrup has slightly thickened. Remove from heat and let cool slightly.
7. 7Gently scoop the set Tau Huay into individual serving bowls. Drizzle generously with the warm ginger syrup.

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