tow foo fah

Ingredients
· 300g soy bean, soaked for over night
· 3 liters (12cups) water
· 1 tsp calcium sulphate (sek koh fun)
· 120ml boiling water
· 3 tsp corn flour
· 1 tsp vanilla
· 300g sugar
· 120ml water
· Small piece of ginger

Method to COOK!

1. Blend soy bean with 5 cups of water and strain, squeeze out the milk from the bean, blend the bean again with the remaining 7 cups of water, strain and squeeze out milk from the bean. 2. Mix boiling water with calcium sulphate and leave to cool, mix with the corn flour. 3. Put soy bean milk to a boil, add in vanilla essence. 4. Quickly pour into a big pot simultaneously the boiling soy bean milk and calcium mixture, cover with the lid and a thick cloth on top to prevent it from cooling, leave for 30 minutes to set. 5. Cook sugar, water and ginger into syrup, leave to cool. 6. Spoon bean curds (tow foo fah) into a bowl with a thin metal rice ladle, so that it is smooth, serve with syrup.

Note

1. never stir the mixture after pouring in the boiling soy bean milk and corn flour mixture. 2. To make soy bean milk, you just need to do step no 1 and no 3.