Pearl tofu, a beloved Singaporean dessert, offers a surprisingly delightful contrast of textures and flavors. This seemingly simple treat, made with silken tofu and tapioca pearls, boasts a creamy, subtly sweet profile that’s both refreshing and satisfying. Its gentle sweetness makes it a perfect ending to any meal, or a delightful snack on a warm day. The beauty of pearl tofu lies in its simplicity; using readily available ingredients, you can create a sophisticated dessert that's sure to impress. Its ethereal texture and delicate taste make it a unique culinary experience, a far cry from the richness of other traditional desserts.
This recipe unlocks the secret to creating perfectly smooth and subtly sweet pearl tofu, achieving that coveted balance between creamy and chewy. Forget complicated techniques and lengthy preparation times – this recipe is designed for ease and efficiency. Ready to embark on a culinary journey to create this delicious Singaporean dessert? Let's dive into the step-by-step instructions below!
Tools Needed
- Pot
- Stove
- Spoon
- Measuring cups/spoons
- Cake mold or cups
- Bowl
- Refrigerator
Ingredients
- Soy milk (unsweetened): 1.5 liters
- Gelatin powder: 20 grams
- Pin Dream (or heavy cream/coconut milk): 500 ml
- Granulated sugar: 100g
- Rock sugar: 100g
- Tapioca pearls: 200g
- Palm sugar (or brown/black sugar): 200g
- Water: 300ml
- Pandan leaf (optional)
- Pandan essence (optional): 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Pearl Tofu Base
- Soak gelatin powder in a small amount of soy milk (to dissolve it).
- Combine soy milk, Pin Dream, granulated sugar, and rock sugar in a pot. Heat over low heat until warm (45-50 degrees Celsius), stirring gently to dissolve the sugar.
- Add the soaked gelatin to the warm soy milk mixture and stir well until dissolved. Let it rest for 3-4 minutes, stirring once more to ensure even distribution of gelatin.
- Pour the mixture into your chosen molds (cake mold or cups).
- Refrigerate for 6-7 hours or until completely set.
Step 2. Cook the Tapioca Pearls
- Cook tapioca pearls in 2 liters of boiling water for 30 minutes over medium-low heat, stirring occasionally to prevent sticking. Turn off heat, cover, and let stand for another 30 minutes.
- Rinse the cooked tapioca pearls in cold water.
- Prepare sugar water by dissolving palm sugar in water over medium heat. Reduce heat to low and simmer for 3-4 minutes.
- Add the rinsed tapioca pearls to the sugar water and cook for 2-3 minutes, allowing them to absorb the syrup.
Step 3. Assemble the Dessert
- Once the tofu is set, gently unmold it. Top with the tapioca pearls and sugar water.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- For a firmer tofu, increase the amount of gelatin.
- If you prefer a richer flavor, you can add fresh milk, coconut water, or ice cream.
- If you are not using tapioca pearls, increase the amount of sugar in the tofu recipe.
- To easily unmold the tofu, dip the mold in hot water for a few seconds before inverting.
- For colored tofu, add cocoa powder, green tea powder, or pandan essence with a little hot water to dissolve.
Nutrition
- N/A
FAQs
1. Can I use a different type of tofu?
While silken tofu works best for its smooth texture, you can experiment with soft tofu. It might result in a slightly less smooth final product.
2. What can I do if my pearl tofu is too watery?
Ensure you've properly drained the silken tofu and cooked the tapioca pearls until they are translucent but firm. You can also try adding a touch more sugar or cornstarch to thicken the mixture.
Enjoy your homemade Pearl Tofu! This simple recipe delivers a surprisingly elegant and delicious dessert, perfect for any occasion. With minimal effort, you can impress yourself and your guests with this delightful Singaporean treat.