Today marks my 6th day Zespri Kiwi Challenge and I'm making a kiwi dessert instead of cake. Soya Beancurd Pudding aka Tau Hu Fah in Cantonese is a type of Chinese dessert made with very soft tofu eaten with clear syrup or brown syrup normally, some even put some ginger on it.
I improvise them with a twist, instead of eaten with sugar syrup, fresh cut kiwi pieces are used. The whole combination of every mouthful give you a refreshing feel rather than sweet taste only.
This is relatively easy to make pudding, what you need to do is buy those ready made soya milk from supermarket. If you can make your own soya drink from scratch, it will be much better.
- 2 cups unsweetened packet soy milk
- 1 tbsp milk powder
- 2 pandan leaves
- 1/2 tbsp agar-agar powder
- 60ml water
- In a medium sized pot, warm up soy milk and pandan leaves on medium heat.
- Mix in milk powder and let it boil.
- In another pot, bring half cup water to a boil. Add agar-agar, stirring until dissolved.
- Pour warm soy milk into agar-agar mixture and stir to combine. Turn off heat when mixture comes to a boil.
- Strain mixture and pour over the individual agar-agar mold.
- When it has cooled a little, transfer to the refrigerator and allow to set for about 2 hours.
- To serve, put the cut fresh kiwi fruits on top of the soya beancurd pudding. As easy as that.