Tofu Fa/Douhua/Soybean Custard using GDL

I love to eat soybean custard tofu fa! So far I know there is three ways to make this custard. One using gypsum. Two using glucono delta lactone GDL. Three using gelatin but need to eat cold. I've used gypsum and gelatin method before so now trying GDL method. This is my first time and it is a success! Silky smooth and delicious. I only make a small amount as it's easier and faster to cook and clean. Plus, fresh is better too. 😋😋😋

This is the GDL I bought from Amazon.com

Cover the whole bowl with another towel

Use lid wrapped with cloth to prevent moisture dripping in.

Add GDL and water to bowl. Swirl mixture until dissolves and coat all sides of bowl.











Ingredients:

110 g soybean soaked overnight or 6-8hrs
1030 ml water

1/2 tsp Glucono Delta Lactone
2 tsp water

Instructions:

1. Blend some of the water with soaked soybean. Then mix in the rest of water. Strain soy milk with a cloth and squeeze out all the milk. (I got about 1078 ml milk)

2. Pour strained soy milk in a pot and bring to boil. Stir occasionally to prevent burning and overflow.  After milk boiled,  bring heat lower and let simmer for a few more minutes. Remember to stir. Then turn off heat. Skim off foam

3. Prepare a clean oil free bowl. Add in the 1/2 tsp GDL and 2 tsp water. Swirl the mixture in bowl until GDL dissolves and coat the whole bowl to the top with the mixture. (Mixture must use right away as it will lose effectiveness if leave too long after mixing.)

4. By now you'll see soybean skin. Remove it. Pour the hot soy milk all in from about 1 foot high into bowl. Quickly and gently scoop out foam.  Cover the bowl with lid wrap in cloth to prevent moisture dripping into custard.

5. Use another 1-2 towels to cover the whole bowl to incubate it. Leave untouch for about least 1 hr for custard to set.

6. Serve with your favorite syrup.

Enjoy!

Ginger Syrup:

150 g palm sugar or brown rock sugar
3/4 cup water
15-25 g Sliced  ginger (more less to taste)

Bring sugar and water to boil. Then add in ginger. Continue to boil until slightly thicken.

Tips:
1. Remove soy bean skin after soaking for a whiter custard.
2. Bowl needs to be clean and oil free.
3. Need to coat the whole bowl with GDL mixture.
4. Do not try to move bowl after pouring in soy milk. Must cover and incubate for 40 minutes to 1 hr for custard to set.
5. Never use more GDL as too much can cause sour taste.
6. After cooking soy milk, leave for about 5 minutes before pouring into GDL mixture.