In Malaysia it is known by many names tow huay or tau huay, tau fu fa or tau huey and tau hua. Basically all mean soya bean custard in English.
My first attempt at soya bean custard was a failure. It was not smooth at all and was pocket with holes. It could be because I mixed Hardening agent a little too much or that I did not cook the soya bean milk long enough. I did not do the 3 times boil over minimum.
Anyhow, this is going to be my 2nd attempt at soya bean custard. I am going to use the follow formula:-
900 milliliter of water blend with 100 grams of soya beans. Squeeze and make enough until I have 500 milliliters of pure soya bean milk. I will need 1 liter of pure soya bean milk to make my next batch of soya custard.
Ingredient
- 1 liter of pure soya bean milk
- 1 tbsp cornflour, 1/2 GDL and 1/4 water to mix together. This forms your thickening agent mixture.
I am proud to say my 2nd attempt was a success.
The trick to get smooth custard without the holes is : Combine the hot boiling soya milk with the thickening agent while pouring them together into an empty pot from 1.5 feet high.
Just becareful which pouring not to get hot splatters of soya milk on youself.
The only problem was that I did not stick to my own formula or 1/2 teaspoon of GDL. Afraid that it would come out hard I reduce it to 1/4 teaspoon which make the custard just slightly softer than what I would have liked.
Nevertheless all was eaten within two days. I used Gula Melaka for the sweetener.
Next will be my 3rd attempt.