Bean Curd Custard With Sweet Ginger Sauce Recipe

• (DAU HU) Serves 4
• 1/2 c. soybeans, dry
• 8 c. water, plus 1/2 Tbsp. warm water
• 2 ounce rice flour
• 1 tsp gypsum pwdr or possibly gelatin pwdr (see Note)
• 8 ounce brown sugar
• 8 ounce sugar
• 1 Tbsp. ginger, peeled and diced

1. Soak soybeans at least 6 hrs; drain.
2. Place beans in blender and liquefy with 8 c. water.
3. Strain through a chinois or possibly cheesecloth and throw away pulp.
4. Place rice flour in a bowl and pour half of soybean liquid on top; mix to a thin paste.
5. Set aside.
6. Put remaining soybean liquid in large saucepan and turn upheat.
7. Wait till liquid starts to steam before stirring.
8. Stir in a clockwise direction, making sure not to change direction.
9. You want to aerate the liquid.
10. Once foam appears on surface, add in rice flour paste and continue stirring.
11. Add in warm water to gypsum pwdr or possibly gelatin and make a paste.
12. Paint inside and bottom of a large pot with this paste and immediately pour in soybean liquid.
13. Cover and let rest 20 min at room temperature till it looks like gelatin.
14. Let refrigerateor possibly scoop into individual bowls.
15. To prepare sauce: Combine sugars in saucepan and add in equal parts water to make a simple syrup.
16. Add in ginger root and simmer.
17. Add in more sugar if needed.
18. Strain.
19. To serve: Pour sauce over individual bowls of bean curd and finish with a squeeze of lime juice.
20. Although best served hot, dish can also be served cool.
21. Note: Available in Vietnamese markets.

hu, soybeans, water, rice flour, pwdr, brown sugar, sugar, ginger

Taken from cookeatshare.com/recipes/bean-curd-custard-with-sweet-ginger-sauce-80936 (may not work)