One of my favorite cantonese-styled dessert soup that I remember eating as a child. So imagine my luck when MIL decided to make some over Thanksgiving weekend and I was able to jot down the process. It’s a simple recipe to follow and I can’t wait to make this dessert again and enjoy it all year round.
2 cups of soybean
1.5 cup of water
1T of starch
1T of gelatin powder
1T of water
1/2 cup of brown sugar
1/4 cup of water
1. Soak 2 cups of soybean in water overnight; rinse them in morning and fill bowl with 1.5 cup of water.
2. Prepare two strainers (one over pot with lint-free towel on top) and another bowl with just strainer. Blend the soybean on high in food processor and transfer over to bowl with strainer. Strain the liquid into bowl and transfer over to towel.
3. Squeeze out excess liquid from towel and move pot over to a pressure cooker or over medium-heat and cook for 20 minutes; simmer on low for another 20 minutes and let cool.
4. In 2.5 quart bowl, mix in the starch, gelatin powder with water and pour the soybean liquid into bowl. Let set for an hour until liquid turns to jello-ish consistency.
5. In saucepan, melt brown sugar with water and stir until blended. Grate ginger over top and cook for 2 minutes; let cool.
6. Assemble; skim off the tofu and place into bowl; drizzle ginger syrup over top and serve.