This is a post covering some troubleshooting and tips for your next batch of homemade tau fu fah. It’s not a recipe post, since I’ve already previously shared the recipe:
Here (making it from scratch) – https://jackiem.com.au/2019/07/24/how-to-make-tofu-pudding-taufu-fa/
and here (using the shortcut version) – https://jackiem.com.au/2022/05/11/how-to-make-easy-taufu-fah-sweet-tofu-pudding/
and since I don’t monetise the content on this site, I’m not that invested in writing the kind of 3000-word essays that permeate food blogs.
This blog post follows on from the Live broadcast I did last week on this same topic, the replay of which you can watch here –
Here’s a summation of some of the key points from the live broadcast, though, truthfully, you probably should watch the video to get the vicariously immersive experience of making tau fu fah at home.
Ingredients and Equipment for Homemade Tau Fu Fah
1. Soy Drink, Not Soy Milk
First, make sure you’re using soy drink (no sugar) and not the soy milk you typically find as a dairy-free coffee substitute. The latter doesn’t work for making Tau Fu Fah.
2. Setting Agent
You’ll need GDL (Glucono Delta Lactone) as the setting agent. It’s more consistent and readily available compared to traditional gypsum and produces a more accurate texture compared to agar-agar. You can find GDL online – I bought mine on Ebay, and a little will last you a long time.
3. Measuring Tool
Refractometer: This tool measures the concentration of your soy drink. You want it to be between 8 and 10 on the Brix scale. This means getting a Refractometer with gradations that range from 0-20 (ie. ones that are marketed as suitable for “milk” readings). By the way, you can get this for under $30 Aussie if you buy it from Ebay/AliExpress/Temu. (Pictured below is one from AliExpress – https://www.aliexpress.com/item/32894287436.html)
The Process of Making Soy Pudding
1. Temperature Control
Heat your soy drink to between 90-98C. If it’s too hot or too cold, the soy pudding won’t set properly.
2. Thermomix (If Available)
A Thermomix is great for heating the soy drink to the precise temperature. If you don’t have one, simmer it on a stove, then let it cool down to below boiling point but above 90C (you’ll need a thermometer, of course).
3. Using a Refractometer
Place a drop of soy drink on the refractometer to check the concentration. It should read between 8 and 10 Brix.
4. Preparing Soybeans (Optional)
If you prefer using soybeans:
- Crush soybeans plus water in a powerful blender like a Thermomix. No, I don’t presoak my beans overnight.
- Strain the blended soybeans through a double layer of muslin cloth to get soy extract. Then transfer the strained soy extract back into the rinsed Thermomix bowl or pot and cook it.
5. Cooking and Setting
- Heat your soy extract or soy drink to between 90-98C (I always get it to 98C because it will have cooled down a few degrees by the time you get your act together with the cornstarch/GDL mixture)
- Mix GDL with cornstarch and about 1/4 cup of cold soy drink or water, then pour into mould (I use a thick glass bowl)
Check the concentration of the soy drink; if it’s under 8, cook it further. Pour into mould and give it one stir, then quickly cover with tea towl + pot lid, or use a silicone cover like in my broadcast video above - Set for at least 20 mins (30 is better)
Troubleshooting Your Malaysian Dessert
1. Brand Sensitivity
Different brands of soy drink may yield different results. I recommend the Hoa Hung brand for those in Sydney, Australia, which is already so concentrated (at 10 Brix) that you just need to heat it up to 98C and you know it is good to go. Other brands (or soy bean extract if making from scratch) may require you to simmer the soy drink for 20-30 minutes. Both the Hoa Hung and Fortune brands are pictured below. BTW I tried mixing half and half (by necessity because I didn’t have enough Hoa Hung on hand) and it actually turned out quite perfect.
2. Common Issues
- Using soy milk (ie. non-dairy substitute for your coffee) does not work – I’ve tried. Soy milk contains additives like vegetable oil and other stuff; you want something that’s straight soy beans and water.
- Temperature inaccuracies will prevent setting.
- Variations in soybean batches or soy drink brands may require adjustments.
Final Words
Experiment with different brands of soy drink if your first attempt doesn’t work. If you find one that does, try to stick with it.
Get yourself a Refractometer for milk – if it’s good enough for one of the most famous Tau Fu Fah places in Malaysia (Ding Feng in Ipoh), it’s good enough for the rest of us.
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Catch you next time!
Jackie M.