- Remove as much of the skin from the soybeans and rinse.
- Using a blender, blend the soybeans with some water until soybeans are finely minced.
- Transfer the blended soybeans into a stock pot with 2 liters of water.
- Boil the mixture on medium heat. Make sure to stir every now and then so that the soybeans do not stick to the bottom of the pot.
- Bring the heat down to medium-low once the mixture boils and allow simmering for about 40mins.
- Remove the milk from the heat and filter the mixture through a tea sock or cheesecloth. Squeeze the residue in the tea sock to make as much soy milk as possible. Set it aside.
- Add 250g of gula Melaka, 1 cup sugar, 1 knotted Pandan leaf and 1 cup of water into a pot and bring to boil.
- Make sure the sugar has dissolved completely and removed from heat once it has achieved your desired consistency.
- Next, mix the gypsum with the water in a bowl.
- Boil the soymilk and skim off any bubbles or foam. Remove from heat.
- Make sure the gypsum has completely dissolved, then add to a large pot.
- Gently pour the soymilk into the pot to avoid the formation of bubbles.
- Do not stir the mixture/ Cover the pot with a kitchen towel, followed by the lid and allow it to set for about an hour.
- Scrape the top layer of the tofu with a shallow ladle and into a bowl. Add a few tablespoons of syrup and serve.