[chanzhf]

Hi guys,

Thought i'll like to share lao ban's recipe. Have been doing this for 2 months now. Anyone keen?

EDIT:

I have tried every possible combination of coagulants available in the market in order to recreate this dessert. However, the final result would not have been possible without the insights of Kelvin from mydslrdays.blogspot.com, whom provided the suggestion for using 'jelly powder'.

Items required
Pot
Whisk
Measuring Cup
Measuring Spoon or Kitchen Scale
Plastic containers or bowls
Fridge

Ingredients
1. 'Polleney' and 'Unisoy' Soya Bean Milk Powder
3. 'Nestle' Coffeemate creamer
3. Sugar
4. 'Phoon Huat' Instant Jelly Powder

Where to buy??
1, 2, and 3 can be obtained from NTUC fairprice.
Instant Jelly Powder can be obtained from Phoon Huat, a baking specialty company in Singapore. They have convenient branches located all around Singapore.

Recipe for 2 as below. Makes 2 bowls of 175ml each.

To Make Soya Milk
30g of 'Polleney' Soya Bean Milk Powder
15g of 'Unisoy' Soya Bean Milk Powder
350ml of water
Stir everything together, doesnt matter if you get some bubbles.

OR

350ml of Drinho/Vitasoy/Yeo's/Seasons Soya Milk


Making The Dessert
350ml of soya milk
15g of 'Nestle' 'Coffeemate' coffee creamer
10-15g of sugar to taste(not required if using carton-ed Soya Bean Milk)
7g of Phoon Huat's instant jelly powder

1. Heat the soya milk till its hot. DO NOT BOIL.
2. Stir in coffee creamer till its fully dissolved.
3. Stir in sugar till fully dissolved.
4. Stir in instant jelly powder till its fully dissolved.
4. 350ml of soya bean milk makes 2 bowls. Pour into 2 bowls and leave to cool. Optional: Sieve out bubbles using an oil sieve.
5. Leave in fridge. Enjoy.

[mozzozo]

ts share please. can diy at home?

[chanzhf]

mozzozo wrote:

ts share please. can diy at home?

yep. can diy up to 10 bowls at home depending on your pot size lol. lemme take some time to upload pics and recipe together. took me bloody long to figure it out as im overseas and i miss it too much

[ooolong]

Upzzz!!

[chanzhf]

diy-ed chilled beancurd.

only 3 ingredients required.

soya milk
coffee creamer
jelly powder

[kaputzzz]

chanzhf wrote:

diy-ed chilled beancurd.

only 3 ingredients required.

soya milk
coffee creamer
jelly powder

Wah so simpur ah. No wonder so profitable

[Lucil_]

wad kind of jelly powder u use??? i use agar powder the results is not consistent. and wad kind of ratio of soybean powder u use? laoban dun use soybean milk huan... he use powder mix.. tats why got the kind of maltish taste coz of one of the powdered soybean he uses.. but if use only tat , will taste like crap..

[KUSANG]

ts can sic

[chanzhf]

kaputzzz wrote:

Wah so simpur ah. No wonder so profitable

it is very very simple. I was thinking about the beancurd wars and how could there be such a sudden explosion of beancurd stalls. Definitely have to be easy to make for so many stalls to jump in at once.

Magic numbers ahead.

350ml of soya milk
15g of coffee creamer
7g of Phoon Huat's instant jelly powder

1. Heat the soya milk till its hot. DO NOT BOIL.
2. Stir in coffee creamer till its fully dissolved.
3. Stir in instant jelly powder till its fully dissolved.
4. 350ml of soya bean milk makes 2 bowls. Pour into 2 bowls and leave to cool.
5. Leave in fridge. Enjoy.

[chanzhf]

Lucil_ wrote:

wad kind of jelly powder u use??? i use agar powder the results is not consistent. and wad kind of ratio of soybean powder u use? laoban dun use soybean milk huan... he use powder mix.. tats why got the kind of maltish taste coz of one of the powdered soybean he uses.. but if use only tat , will taste like crap..

Hi Lucil, i believed i've asked you before about it. The ratio is as described in my previous reply.

Lao ban uses soya bean powder. For that, i think unisoy is decent(can be obtained from ntuc fairprice). I came back during a recent school break and found it at fairprice. For that, 45g of soya powder to 350ml of water does the trick.

The maltish taste comes from coffee creamer.

[BoyNike]

.. Since u already buy soya milk why dun buy the bean curd no need to cook so ma fan rite?

[chanzhf]

by the way, if you guys successfully diy, share in this thread .

I used various ingredients from gelatine/agar strips/agar powder/pectin/calcium sulphate etc. Phoon Huat's instant jelly powder turned out to be the secret ingredient after all.

Ratio of 7g to 350ml of soya milk gives u the best texture.

[chanzhf]

BoyNike wrote:

.. Since u already buy soya milk why dun buy the bean curd no need to cook so ma fan rite?

Im not in Singapore...

[Lucil_]

chanzhf wrote:

Hi Lucil, i believed i've asked you before about it. The ratio is as described in my previous reply.

Lao ban uses soya bean powder. For that, i think unisoy is decent(can be obtained from ntuc fairprice). I came back during a recent school break and found it at fairprice. For that, 45g of soya powder to 350ml of water does the trick.

The maltish taste comes from coffee creamer.

i know they use the one u mentioned and another cheaper brand u havent mentioned..anyway this instant jelly full packaging name is instant jelly?? coz i only used red man agar agar and the results were not consistent... i also have lactone from phoon huat at home which i havent tried..

[chanzhf]

Lucil_ wrote:

i know they use the one u mentioned and another cheaper brand u havent mentioned..anyway this instant jelly full packaging name is instant jelly?? coz i only used red man agar agar and the results were not consistent... i also have lactone from phoon huat at home which i havent tried..

Do u mind sic the soya bean powder brand as well? Keen to try.

As for the jelly powder, Phoon Huat labels it as 'Instant Jelly Powder'. Made in Singapore. Before using Phoon Huat's, i had inconsistent success with the jelly powder i got from where I am. Phoon Huat's beats all other brands of jelly powder hands down.