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Chilled Soya Beancurd
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Early this year, this “lao ban” chilled soya beancurd recipe which was shared by chanzhf on HWZ went viral – I remembered at least 3 unconnected friends who told me about it on the same week. It is said to have cause a temporary, nationwide shortage of some of the ingredients.
Similar Recipe: Almond Soya Beancurd
For the uninitiated, Lao Ban Soya Beancurd (老伴豆花) at Old Airport Road is arguably Singapore’s most popular chilled soy milk pudding. It is loved for its silky soft and smooth tau huay texture. Naturally, a recipe to recreate it at home cheaply and effortlessly is too tempting to pass on. If you have home-made soy milk, you may use it in place of the soy milk powder.
While I felt that this isn’t really a replica of Lao Ban’s famous dessert, this is definitely a delicious tasting and easy 15-minute soy milk pudding recipe for keeps. I slightly modify the recipe by reducing the instant jelly powder so that the pudding will be soft and wobbly (the original amount of jelly powder made my jelly quite firm). I swopped the quantity of Polleney and Unisoy powders around, as the Unisoy comes in 30-grams sachets, and to my surprise, I like the taste with more Unisoy. To get the silky smooth texture (as I did for my steamed egg with pork and chawanmushi), I also sieved the soya milk for about 4 times, and flatten surface bubbles before chilling.
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Chilled Soya Beancurd (Step-by-Step) |
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These are the key ingredients for making this recipe. Apart from the jelly powder which I bought from Phoon Huat, I got the rest from NTUC. |
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Whisk soy milk powder, creamer, sugar and hot water. |
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In a saucepan, gently heat the soy milk mixture until warm but not boiling, stirring the soya milk until fully dissolved. |
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Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4 times. |
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Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool at room temperature, then transfer bowls to chill in the fridge. |
Hi. Thanks for your recipe. What is the purpose of the Nestle Coffee-Mate coffee creamer?
The original recipe from HWZ uses coffee creamer, as it is trying to mimick Lao Ban’s taste. I think the coffee creamer gives it a maltish taste.
Hi Wiffy,
Can I use pectin powder? same as jelly powder?
Thanks
Hi sorry, I have not tried it before.
Hi, how to use gelatine ? (instead of instant jelly)
thx
I believe you just need to replace the instant jelly with the gelatin, the steps are the same.
What about the measurement? is it same amount with instant jelly or different?
Thx
Hi noobcook! My husband has been hard at work, trying to ‘crack the code’ to this ‘lao ban tau huay’ since I passed him the recipe from HWZ last Dec. He followed the original recipe on his first attempt and like you have rightly said, it turned out to be too firm and ‘curd-like’. He’s been hard at work in the kitchen and have since succeeded at making it *almost* like the real ‘lao ban’.
PS. I recently blogged about it, sharing his version of his recipe. In a nutshell, he tweaked the quantities but followed the rest of the ingredients in the list.
PPS. He even tried adding Horlicks to the mix but it didn’t work :)
your hubby’s attempt looked so smooth and yummy! I left a comment on your blog :)
Thanks for your comment on my blog – I read it :) The idea to use the kitchen aid mixer was the husband’s idea. I told you he’s been hard at work in the kitchen! He’s been making so much of it that we’ve resorted to buying plastic containers (the ones with the red covers) from SKP so that we can store it easily in the fridge. Hur hur. Your version looks pretty awesome too!
Oh and I wanna say that I follow some of the recipes on your blog to make simple dinners. Love them! Keep up the good (blogging) work!
Hi
Where can I buy the soya milk powder?
instead of instant jelly powder, how about agar-agar (Thailand), are there the same?
instead of instant jelly powder, how about agar-agar (Thailand), are there the same?
Hi Noobcook,
Just want to find out if the ingredients used to make “Lao ban” does contain gelatine?
Or they are just substitutes used to replace gelatine.
Hi charrlenee, sorry I do not know what original “Lao Ban” recipe use, it’s their secret recipe ;)
Dear Noobcook,
Thanks for this wonderful recipe. I live in the North, and love eating the Lao Ban beancurd. I tried out your recipe and is able to recreate this wonderful tasting treat for my family. My K2 gal loves this dessert. Thanks again!
happy to hear, thanks for your note :)
Hi Wiffy, thanks for sharing the recipe. Love “lao ban” beancurd!!
Btw, I’m wondering why we need 2 types of soy bean milk powder (Unisoy and Polleney)? Is it okay if I just use only Unisoy powder?
Hi Nelly, please see my reply #8 to Angie. Thanks :)