Last year (2011), Lao Ban Beancurd has lead the craze on Chilled Beancurd. Today, there are several similar stalls such as 51 Soya Bean, QQ Soya Bean Curd and many more popping up. All selling the same type of chilled beancurd!
Many people online have frequently been searching for the 'Lao Ban Beancurd recipe'. Just last month, the recipe was shared on edmw. With that, I went about trying to make it too.
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| Phoon Huat's 'Jelly Man Instant Jelly Powder (200g) $4.90 |
The trick in making the chilled beancurd is the Phoon Huat's 'Red Man Instant Jelly Powder'. I bought the small bottle, 200g at $4.90.
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| Ingredients Required |
Other than the fact that the Instant Jelly Powder can be bought from Phoon Huat, the rest of the ingredients can be bought from NTUC. (Not all outlets in NTUC has Polleney Soya Bean Milk Powder)
Items required:
1) Pot
2) Whisk
3) Sieve
4) Measuring Cup
5) Measuring Teaspoon (tsp) and Tablespoon (tbsp) or Measuring Scale
6) Bowls or Plastic Containers
*as I do not have measuring scale I will estimate the number of tsp or tbsp required.
To make Soya Milk (3 bowls):
60g of Polleney Soya Bean Milk Powder (2 tbsp + 1 tsp)
30g of Unisoy Soya Bean Milk Powder
700ml of Water
Stir to ensure that all the powder are dissolved. Ensure that there are no lumps.
To make Chilled Beancurd:
700ml of Soya Milk (or Drinho/Vitasoy/Yeo's/Seasons Soya Milk)
30g of Nestle Coffeemate Coffee Creamer (6 packets)
30g of Sugar to taste (not required if using carton-ed Soya Bean Milk) (2 tbsp)
14g of Phoon Huat's Instant Jelly Powder (2.5 tsp)
Steps:
1) Heat the Soya Milk in low heat till it is hot (Do not boil)
2) Add in coffee creamer and stir till it is fully dissolved
3) Add in Sugar and stir till it is fully dissolved
4) Do a taste check for sweetness level
5) Add in Instant Jelly Powder and stir till it is fully dissolved
6) Sieve out the bubbles
7) Pour into 3 bowls and leave to cool
8) Put in fridge for at least 3 hours and after that it is ready. Enjoy the Beancurd
Tips:
1) Keep stiring to ensure that the ingredients are fully dissolved. Using a whisk is better compared to a spoon/fork/chopsticks. This is to ensure that the Beancurd will not have 2 layers. (which was what happen to my first attempt)
2) Too much Instant Jelly Powder will result in the Beancurd being too hard (which was what happen to my first attempt)
3) Ensure you do a taste test before adding in Instant Jelly Powder. Add more sugar if required.
4) Pure Soya Bean Extract from Vitasoy did not really work as the taste was not right
My own chilled beancurd using the above recipe. Smooth, jelly-like and silky. Very similar to 51 Soya Bean taste. But not Lao Ban standard.
There that's it. This is the Chilled Beancurd Recipe. Have fun making it.
