Tau Huay (Tofu Pudding)

Ingredients

Pandan leaves

2-3 leaves, tied in a knot

Water

4 cups (for boiling)

Sugar

1/2 cup (adjust to taste)

Gypsum powder

1 teaspoon

Soy milk

4 cups, preferably unsweetened

Optional sweet syrup

to taste (made from sugar and water)

Instructions

1. In a small bowl, dissolve the gypsum powder in 1/4 cup of warm water and set aside.
2. In a saucepan, heat the soy milk over medium heat, stirring occasionally.
3. Add the sugar and tied pandan leaves to the soy milk. Stir until the sugar is completely dissolved.
4. Heat the soy milk until it is hot but not boiling (around 180°F or 82°C). Remove the pandan leaves and discard.
5. Slowly pour in the dissolved gypsum powder mixture while gently stirring the soy milk to combine.
6. Continue stirring for about 1 minute to ensure the mixture is well blended and smooth.
7. Remove the saucepan from heat and let it cool for about 5 minutes.
8. Pour the mixture into individual serving bowls or molds.
9. Allow the tau huay to cool completely at room temperature, then refrigerate for at least 2 hours to set.
10. Serve chilled and enjoy! You can drizzle with a sweet syrup made of 1/2 cup sugar dissolved in 1/2 cup boiling water for an added touch.