ScarlettIced Bean Curds
December 9th 2008 12:27
Iced Bean Curds
About bean curd
Bean curd, also tofu or doufu, is a food of Chinese origin, made by coagulating soy milk, and then pressing the resulting curds into blocks. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavour or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
Tofu originated in ancient China, but little else is known about the origins of tofu and its method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period (late eighth century). It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an Important source of protein in the religion’s vegetarian diet.
Tofu is low in calories, contains beneficial amounts of iron (especially important for women of child-bearing age) and has no saturated fat or cholesterol. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium (important for bone development and maintenance), and magnesium (especially important for athletes). Tofu also contains soy isoflavones, which can mimic natural human estrogens and may have a variety of harmful or beneficial effects when eaten in sufficient quantities.
INGREDIENTS
Makes 6 pcs
1 cup condensed soy bean milk, hand made or available in supermarkets
40 gm sugar
50 gm jelly powder
8 gm leaves gelatine
2 cups water
1 teaspoon sugar
1 teaspoon agar agar powder
For condensed the soy bean juice
4 tael /152 gm soy bean
3 cups water
1. To prepare the condensed soy bean juice, soak the soy bean overnight.
2. Drain the soybean and place in a food processor or blender, pour into 3 cups of water. Process into juice.
3. Pour the soy bean juice into a sieve set over a bowl. Strain through a wooden spoon – you want about 1-2 cups of condensed soy bean juice.
4. For the bean curd. Put the soy bean juice, 40 gm sugar and jelly powder in a pan and cook through over a gentle heat to dissolve the sugar and jelly powder, but don’t let it get too hot.
5. Scoop out the bubbles, pour the mixture into a square mould, leave until cool and set.
6. Cut the bean curds into 8-cm x 8-cm cubes. Set aside.
7. Meanwhile, soak the leaf gelatine in a bowl of tepid water until soft, then remove and gently squeeze out the excess water.
8. Put the soaked gelatine into another bowl with 2 cups of water and cook through over a gentle heat, stir briskly until dissolved.
9. Fold in 1 teaspoon of sugar and the agar agar powder, mix well.
10. Unmould the solidified bean curds, then put in another square mould.
11. Spoon the agar mixture into the square mould over the bean curd. Chill the bean curd mixture until set.
12. To serve, invert the iced bean curd on to a cold serving plate.
**From “Fine Desserts with Less Sugar” and “Wikipedia, the free encyclopedia”**
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