Monday, June 10, 2013

Recipe: Soybean Milk Beancurd aka Lao Ban

Saw this super easy beancurd recipe as I was blog hopping again. 

500ml Soy Bean Milk 
3 tsp Gelatine powder

1. Heat up soy bean milk in a sauce pan over low heat (do not let it boil).
2. Put gelatine powder in a small bowl, ladle about 50 ml of warm soy milk (or just enough to dissolve the powder) in it and stir till powder dissolve and well mixed.
3. Pour mixture back to sauce pan and stir well. Let it simmer for 30 second (do not let it boil).
4. Off the heat. Wait till mixture cool off slightly before sifting it into a container to cool completely.
5. Chill mixture for 3 to 4 hour in fridge before serve.

Method to make red bean:
1.Soak 100g of redbean overnight.
2. The next day, cook the redbean in 800ml of water with 4tbsp of sugar, for an hour or until the redbean is soft. 
3. Set aside and let it cool. 

Yes. It it this simple! I'm not even kidding you when I said it's really easy to make. 

The beancurd before adding the redbean.

So you must be wondering how is the taste different from Lao Ban? I can safety tell you that the texture is very much similar but the taste may not exactly be the same due to the different soybean milk used.  

I have made countless amount of this beancurd even since I discovered how easy it is to make my own version of lao ban with my favourite generous amount of red bean! :D 

I say this is definitely a great treat for the crazy weather in Singapore currently. Don't you think so?


1 comment:

  1. Hi! Can I know where did you purchase the jug?