Directions

To Cook

1. Remove as much of the skin from the soybeans and rinse.
2. Using a blender, blend the soybeans with some water until soybeans are finely minced.
3. Transfer the blended soybeans into a stock pot with 2 liters of water.
4. 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.
5. Bring the heat down to medium-low once the mixture boils and allow simmering for about 40mins.
6. 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.
7. Add 250g of gula Melaka, 1 cup sugar, 1 knotted Pandan leaf and 1 cup of water into a pot and bring to boil.
8. Make sure the sugar has dissolved completely and removed from heat once it has achieved your desired consistency.
9. Next, mix the gypsum with the water in a bowl.
10. Boil the soymilk and skim off any bubbles or foam. Remove from heat.
11. Make sure the gypsum has completely dissolved, then add to a large pot.
12. Gently pour the soymilk into the pot to avoid the formation of bubbles.
13. 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.
14. Scrape the top layer of the tofu with a shallow ladle and into a bowl. Add a few tablespoons of syrup and serve.