Tou Huay
Ingredients
- 1 litre Soya bean milk, hot
- 22 g Bean Curd coagulant
- 90 ml water at room temperature
Instructions
- Make the soya bean milk. If you have soya bean milk, that's good, otherwise, follow my link here to make.
- Mix the water and the coagulant.
- Pour the milk into the coagulant mixture from a height of 50cm.
- Do not disturb the bean curd for at least half an hour to let it set.Serve with sugar syrup, ginko nuts, glutinous rice dumplings etc.