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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.
Printable Recipe |
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. |
Hihi
Thanks for the wonderful recipe! First attempt was good but was a bit too soft. Just tried out again with 7th of instant jelly powder. Looks good in appearance as it is firmer.
Question for you:
I intend to make this dessert for 14 persons. Is it safe to multiply the ingredients by 7 since your recipe is meant for 2 pax?
Thanks for the good job in sharing your wonderful recipes. I will be a good cook in no time!!! Haha!!!
Hi,
Thanks for the recipe. At 1st i try with only unisoy but taste not so nice. After adding polleney it really make the pudding taste a lot nicer.
I tried few times but the texture very diff from LaoBan…. !!!
can i use agar agar?
have you tried tweaking the amount of jelly powder? Not tried with agar agar before so can’t comment, but I think it might be too hard.
the accuracy of the jelly powder is important…i tried twice…texture differ a lot
Hi wiffy, I tried doing this yesterday but I’ve not succeed the beancurd is very soft and watery. It is because I did not put enough jelly powder ? When we pour to the bowl how long do we need to put it at room temperature before transferring to the fridge ? Can you advise me ? Thanks :)
Hi, yup, not enough jelly powder. Wait until the jelly in bowl has cooled to room temperature, before transferring to fridge (to prevent spoiling the fridge). Hope this helps :)
Hi wiffy, got it thanks for your help I succeeded but my husband complain it too sweet and when I eat it, it very soft it not like Lao ban pudding kind. I think practice makes perfect. =)
is gelatin the same as instant jelly powder? and would i be able to use it in soya milk liquid insteand of the powder??
gelatin is not same as instant jelly powder. You may substitute but you will not get the same texture. Yes can substitute soya milk with powder.
Hi
I tried your recipe last night n left the beancurd in the normal section of the fridge.
It has been 10 hrs already but my beancurd is still watery.
Any idea why ??
could it be not enough jelly powder?
i also put 5g like what u did .. anyway i tried again last night with a 6g and a 7g.. the 6g is not really solidify still abit watery.. 7g.. getting solid already..
the only difference is my unisoy powder.. the packaging looks abit diff from u..
you have to tweak the quantity accordingly. Just add a bit more and experiment until you reach the desired effect.
What would be the recipe if I used the soya bean milk from your recipe to make the bean curd, instead of using the 2 types of soya bean powder?
just heat soy milk with jelly powder until dissolved, then straight to last step.
Instead of coffeemate, has anyone tried say full cream milk powder?
Coffeemate creamer isn’t too healthy :)
you can omit it for a lighter taste.
hi if i just wan to make soya milk. can i just omit the jelly?
Do a search for “soya milk recipe” on this site, there is a recipe for making it from scratch.
Now the brand of almond syrup couldn’t be found ,what is the next best brand alternative as substitute?
I’m sorry I don’t have a specific brand I use for almond syrup, usually I’ll check out the ingredient list to see which is most “pure” and natural, or if they are all similar, just get the one I fancy most
I tried the recipe twice but both times are watery even though the 2nd time added more jelly powder.
Not too sure how much more I should add.