Tao pho Vietnamese tofu pudding

What to get ready

• Dried soybeans 240 g
• Gelatin powder 12 g
• Rock sugar 120 g
• Ginger 32 g
• Pandan leaves 8 leaves

Method

1. 1 Soak soybeans in cold water for 6 hours, rinse off the hulls, then grind them with water.
2. 2 Strain the soy milk through a fine cloth, bring to a boil, and skim off the foam for 10 minutes.
3. 3 Dissolve the gelatin powder in cold water and let it swell for 5 minutes, then stir it into the hot soy milk.
4. 4 Pour into a clean pot, cover, and let stand for 60 minutes until it solidifies into a smooth mass.
5. 5 Boil rock sugar syrup with shredded ginger and pandan leaves for 10 minutes.
6. 6 Scoop the tofu into thin slices with a ladle, pour ginger syrup over it, and serve hot or cold.

With an appliance

• Oven 48 min

  Replace step 2: Pour the filtered soy milk into a covered saucepan, place it on the middle rack of the oven at 150 degrees Celsius for 12 minutes; about 2 minutes longer than on the stovetop, but the gentle heat prevents the milk from burning or overflowing and eliminates the need for constant stirring. The gelatin will remain dissolved after removing the saucepan.