Making Tau Fu Fa (Soy Custard) & Soya Milk

[misssgenoise]

thank you very much!!!!

[AhBbJeh]

Thanks for the video Sinners8! It's been a while (at least 10 years?) since I've had tofu fa as it's not available here in Miami. If you don't mind me asking- where are you from? You have a very nice blog :)

[metaspherz]

Can lemon juice be substituted as a coagulant for the calcium sulfate (gypsum)? If so, how much lemon juice (ml) would be correct to replace 1/2 tsp of gypsum in your recipe without the tofu custard becoming lemon pudding? I have agar and lemon juice but I don't know where to get gypsum--I guess I could scrape some gypsum from one of the gypsum drywalls in my house but it wouldn't be food certified quality I'd bet....LOL

[metaspherz]

Persian music while watching a video on how to make tofu custard...truly thematically inappropriate but somehow it seemed right based on the pacing of the video.

[thaisei09]

I will try yr recipe. Thanks for sharing.

[sxl1206]

Hi sinners8, I tried your recipe for making the soy milk from your blog. Could you please explain how may cup of soya beans for 120g? ( I thought it was 2 cup) but I could be wrong because my Tau Fu Fa still doesn't come out right. It too watery even though I add 1Tbs of Gypsum. I sieve the soya beans 2 times be4 boiling. Please help. Thanks in advance

[sinners8]

@sxl1206 better to measure by weighing.

[Xiia0Sn00pY]

hahas we call it tau huay here in singapore.. btw what is gypsium?

[sinners8]

@Xiia0Sn00pY its a coagulant.

[Janaveeve]

please can explain how many cup soya beans should i blend?

[sinners8]

@Janaveeve The recipe is in my blog 'Waitakere Redneck Kitchen' (link at the info box).

[leiatyndall]

My friends & I are trying to figure out a way to make allergy-friendly/friendlier eclairs ( I love my recipe, but my friend can't eat them because of the eggs in traditional custard mixes). How does this compare to real custards? It looks quite wet & you mention serving it in layers (is that just to cut down on how much fluid you scoop up?). Could it be put into a pastry bag-like setup for injecting into eclairs, especially if you drain it?

[AhBbJeh]

@leiatyndall Sorry to break you and your friend's heart, but Tofu fa (or Tau Fu Fa as Sinners8 calls it) is not a cooked cream like your traditional Pastry cream or Bavarian for traditional eclairs. Tofu fa, or Tofu pudding, is so delicate because of the small amount of coagulants, that it's practically eating a slight dense milk. If a container of the custard was to fall even an inch, it can shatter as compared to Pastry cream. Altering the amount of coagulants will affect the density of the

[AhBbJeh]

@leiatyndall product and will still not be pliable in a pastry bag. Sorry Leiatnydall, perhaps you can ask your local bakery for any suggestions as none are coming off of my head.

Source: I studied culinary and baking & pastry arts

[MissHongKong12]

k thns

[jinepjunior]

hai sinner..i have a question..is it ok if i use GDL to replace Gypsium in your recipe. i have no idea where can i find gypsium in sabah..help me...

[sinners8]

@jinepjunior Yes you can but you will need to experiment with the quantity needed.

[MissHongKong12]

hey i ahv a question cna u just buy the soy milk or u hav to make it with beans

thanks

[sinners8]

@MissHongKong12 You have to make it with the beans. Recipe for making the soy milk is in my blog.

[Luabella2]

I love the filming of this video. It's well done and the quick pace of the music complements the making of the custard. Has an exciting edge :)

I have a few questions: How many cups of beans were used to how much water to make soy milk? What's the ratio?

Also, how many cups of soy milk was added to the the gypsum, cornflour, and water?

Btw, your website is vast and impressive!

Thanks Much!

Luabella*

[sinners8]

The recipe is in my blog 'Waitakere Redneck Kitchen' (link at the info box).

Thank you for your compliment.

[yoshidarling]

thank you i will check in the asian supermarket..

[seygra20]

try looking for calcium sulfate or edible terra alba  its d other name for food grade gypsum

[yoshidarling]

what's GYPSUM, and where can i find it , thanks a lot, love to make it myself..

[sinners8]

Gypsum is a coagulant. Sorry, I don't know where you can buy gypsum in US. I bought mine from the Asian grocery shops here.

[seygra20]

yea i wonder wats a good substitue for d gypsum cause dey dont sell that in d supermarket

[AaronBraham]

In The Phils. Soy Custard is called Taho... The only Difference is that the Syrup is Dark and It has Pearls :)

[admrn95]

Can I just buy the soy milk? If so, how much of the setting ingredients Cornflour, gypsum and water) should I use per quart or per pint of soy milk?

[sinners8]

I don't think it will work with bought soy milk. To coagulate properly, the soy milk have to be of the right concentrate. 

The recipe is in my blog 'Waitakere Redneck Kitchen' (link at the info box).

However if you do try with bought soy milk, would love to hear the outcome.

[JohnJiang]

Great video!! This is exactly what I am looking for. 

Can I substitute cornflour with cornstarch? or, cornmeal? It is very difficult to find cornflour in the US supermarket.

[sinners8]

Thanks. I believe cornflour and cornstarch could be the same thing - called different names in different countries. Try with cornstarch if that is the only thing you can find. But definitely not cornmeal - that is totally different.

[paperboxmatt]

cornflour in Australia is made out of wheat. You have to buy 100% corn flour from the asian grocers. Else the recipe I have uses potato starch..

[msgardz]

wow,thankz! that seems pretty easy =)

[dcande01]

Cornflower and cornstarch are EXACTLY the same thing.

[joyce2911]

cool i like that you make it simple to follow! gracias! =]