Singaporean cuisine boasts a delightful array of desserts, and among them, a surprisingly light and refreshing option is the often-overlooked tofu dessert. This seemingly simple dish transcends its humble ingredients, offering a unique textural experience and a subtle sweetness that perfectly balances creamy richness with a light, almost airy finish. Forget everything you think you know about tofu – this isn't your average protein source; it's a key component in creating a truly unforgettable treat. The delicate flavour profile is enhanced by simple additions, making it a perfect dessert for both novice and experienced cooks.
This recipe reveals the secrets to crafting a perfect Singaporean tofu dessert, achieving the ideal balance of smooth texture and subtle sweetness. We'll guide you through each step, from preparing the silken tofu to achieving the perfect consistency and adding those final touches that elevate this simple dessert into something truly special. Ready to embark on this culinary adventure? Let's begin!
Tools Needed
- Pot
- Mold
- Strainer
Ingredients
- Agar powder: 1 teaspoon
- Rice flour: 1 tablespoon
- Sugar: 50g
- Soy milk: 2 liters
- Fresh milk (unsweetened): 2 packs
- Ginger: 40 pieces
- Water: 4 tablespoons
- Pandan leaves: 3 (optional)
Step-by-Step Instructions
Step 1. Prepare the Tofu Mixture
- Mix agar powder, rice flour, and sugar until evenly combined. This prevents clumping when adding soy milk.
- Add soy milk to the mixture and stir continuously over medium-low heat.
- Bring the mixture to a boil and simmer for about 5 minutes, adding pandan leaves for fragrance if desired.
Step 2. Infuse with Ginger and Milk
- Prepare ginger juice by crushing 40 pieces of ginger, adding 4 tablespoons of water, and straining.
- Add ginger juice and 2 packs of unsweetened fresh milk to the soy milk mixture. Stir until heated through.
- Taste and adjust sweetness if needed. Avoid making it too sweet.
Step 3. Set the Dessert
- Remove from heat and let it cool slightly.
- Pour the mixture into a mold while still warm, adding more pandan leaves for extra fragrance.
- Skim off any foam from the surface.
- Close the lid and refrigerate for about 4 hours, or until set.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Buy soy milk from a reputable source for richer flavor. Avoid places that also sell tofu.
- Don't add too much pandan leaf extract, as it can make the tofu bitter.
Nutrition
- N/A
FAQs
1. Can I use firm or extra-firm tofu instead of silken tofu?
No, silken tofu is crucial for the smooth, creamy texture of this dessert. Firm or extra-firm tofu will be too dense and won't achieve the desired consistency.
2. What can I substitute for palm sugar?
You can substitute with brown sugar or even granulated sugar, but palm sugar offers a unique caramel-like flavour that's traditionally used. Adjust the sweetness according to your preference.
3. How can I store leftover Singaporean Tofu Dessert?
Store leftover dessert in an airtight container in the refrigerator for up to 3 days. The texture might slightly thicken, but it will still be delicious.
This simple yet elegant Singaporean tofu dessert is a perfect ending to any meal, offering a delightful balance of flavors and textures. Its surprisingly light and refreshing nature makes it a guilt-free indulgence, perfect for those watching their calorie intake. Enjoy this easy-to-make treat and experience the unexpected deliciousness of tofu in a whole new way!