Tau Huay (Soybean Pudding)

Ingredients

• 1 cup Soybeans
• 6 cups Water
• 1 tsp Gypsum Powder (Calcium Sulfate)
• 1/4 cup Water
• 1/2 cup Sugar
• 1/2 cup Water
• 2 leaves Pandan Leaves

Instructions

1. 1The night before you plan to make the tau huay, measure the 1 cup of soybeans into a bowl and cover them with plenty of water. Let them soak overnight.
2. 2Drain the soaked 1 cup of soybeans. Place them in a blender with the 6 cups of water. Blend until the mixture is completely smooth. Pour this mixture through a fine-mesh sieve lined with cheesecloth into a large pot. Squeeze out all the liquid to get the soy milk. Discard the solids left in the cheesecloth.
3. 3In a small bowl, measure the 1/4 cup of water and stir in the 1 tsp of gypsum powder until it is fully dissolved. Set this aside.
4. 4Place the large pot containing the soy milk over medium heat. Heat the soy milk until it reaches 176°F (80°C). Do not let it boil. Remove the pot from the heat and let it cool for about 5 minutes.
5. 5Pour the dissolved gypsum powder mixture into a clean, wide-bottomed bowl. From a height of about 1 foot (30 cm), carefully pour the slightly cooled soy milk into the bowl with the gypsum mixture. Do not stir. Cover the bowl tightly with a lid or plastic wrap and let it sit undisturbed for 20 minutes to set.
6. 6While the tau huay is setting, prepare the syrup. Combine the 1/2 cup of sugar, 1/2 cup of water, and the 2 pandan leaves in a small saucepan. Place the saucepan over medium heat and bring the mixture to a boil, stirring until the 1/2 cup of sugar is completely dissolved. Reduce the heat to low and let it simmer gently for 5 minutes. Remove and discard the 2 pandan leaves. Let the syrup cool.
7. 7Gently spoon the set tau huay into serving bowls. Pour the cooled sweet syrup over the tau huay just before serving.

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