I did it! Successful even though with 4 cups of soy milk, I added 4 tsp of gelatine, initially I added 3 tsp. Will try out 3 tsp gelatine and see what happens
Dear Jenn, is it possible to pour the 2 cups unsweeten soya milk into the other 4 cups which is already sweeten soya milk. Awaiting for a favourable reply so that i can taste home made Tau Foo Fah. Thank u
The Chinese soy milk gives you the texture (2 cups Chinese soy milk to one package of Knox gelatin.) Only problem is that the Chinese soy milk can be unreliable. If it’s lumpy and/or thick, I don’t trust it and throw it out. It’s happened a couple of times. It should have a thin watery consistency throughout.
Can I add cacao powder and a little honey or another sweetener if I want a chocolate pudding with no ginger syrup? Will the honey or just some brown sugar ruin the texture of the pudding or stop it from setting?
Just made one yesterday using 1 lt of soya milk to 4 tsp gelatine. It is more pudding than tofu consistency i would say. Still not achieving the soft dou fu fa texture. Even in the video, can be seen that when scooped it is way more firm than silky.
Typically this is how you make panacotta except you use heavy cream. Is the consistancy of the tofu similar to when you use gypsum or is it firmer?? Using gelatin with cream makes it extremely smooth but a lot of that comes from the fat in the cream.
You're right, it's similar in method to a panna cotta! The texture of tofu pudding made with gelatin is surprisingly similar to one made with gypsum (and way less fuss) -- I'd say it even comes out "silkier" while the gypsum makes it more "wobbly"... If that makes sense ^_^
Hey i got confused. Its written 6tsp but 18grams? Shouldn’t it be 30gr? Last night I was making 500ml soy milk with 6grams gelatine . Idk how it turns out be
Thanks for the recipe dear ☺️ btw what is the different between using gelatin and jelly powder? Which one is better for making the silky smooth tofu pudding? :)
You're most welcome! :) Gelatin is definitely the better choice for a soft, silkier, wobbly, melt-in-your- mouth tofu pudding! Jelly powder, made from agar agar, results in a stiffer, firmer pudding. Hope this helps! :)
@satanova I used unsweetened Almond Vanilla milk. I'm lactose intolerant (: It worked beautifully for mine. I let it sat for 6 hours and it was jiggly-licious! (; So yes, using other milk will do perfectly fine!
@@moonshineaestheticlifeu2690 Thanks for the substitution. I recently bought the hard-to-find Chinese soy milk with an expiration date of June 10 even though it’s only May 15. But when I poured it out, it was LUMPY!! The second bottle was even thicker!! Didn’t want to take a risk. So I poured everything down the drain. Will try American brand soy milk.
please . The part of soy milk that has been added to gelatin should be boiled or not. After boiling, it needs to be cooled. part 4 cup of soy milk left at room temperature. Thanks
The remaining 4 cups of soy milk is just at room temp. It can even be cold right out of the fridge, since we're going to chill it anyway! The gelatin will still help it set. Definitely no need to boil those 4 cups of soy milk. Hope this helps! :)
Another video suggests bring milk just to where little bubbles appear then turn down heat snd whisk in the gelatin. Pour through drainer to catch any unmelted gelatin.
Great video by the way. I like this dessert a lot. I usually buy 6 at a time from the market close to me. They know me by name now cause I go there so often.
Am i right that there are different type of gelatin powder like from beef, fish, pork, chicken... which one did you use and is there any different in flavour?
No, please don't serve it hot! If you heat up the gelatin, it will return to liquid form again and the whole thing will become soup!! (Speaking from experience here lol) This version can only be served chilled, but tofu fa made with gypsum can be served hot. :)
A tip for peeling ginger - use the tip of a teaspoon to scrape off the peel 😀
Thank you for the recipe. I will definitely try your recipe and already know it's going to be silky, smooth, delicious and gingerly sweet dessert :)
I did it! Successful even though with 4 cups of soy milk, I added 4 tsp of gelatine, initially I added 3 tsp. Will try out 3 tsp gelatine and see what happens
Yay! Glad to hear it worked out, enjoy the tofu pudding! 😊
Tried this in Hong Kong and dreamed of it ever since! Thank you, Kelly
Thanks Jenn, can Agar Agar be used as a substitute to gelatin? Have you tried it?
I tried today and waiting till tomorrow to see if the pudding set.
I only have 1 litre (4 cups) of soy milk
best i see here thanks for making it
Tq Jenn for the recipe, it turned out well.
Thank you for teaching me
Does it make a difference if it’ not unsweetened soymilk?
Can this work with agar agar because i cannot find gelatine here
Looking good !
Dear Jenn, is it possible to pour the 2 cups unsweeten soya milk into the other 4 cups which is already sweeten soya milk. Awaiting for a favourable reply so that i can taste home made Tau Foo Fah. Thank u
The Chinese soy milk gives you the texture (2 cups Chinese soy milk to one package of Knox gelatin.)
Only problem is that the Chinese soy milk can be unreliable. If it’s lumpy and/or thick, I don’t trust it and throw it out. It’s happened a couple of times. It should have a thin watery consistency throughout.
We call it 'kembang tahu' in Indonesia :)
in the phillippines we call it taho
In Vietnam we call it “tàu hủ”
Can I add cacao powder and a little honey or another sweetener if I want a chocolate pudding with no ginger syrup? Will the honey or just some brown sugar ruin the texture of the pudding or stop it from setting?
I like this dessert a lot, and eat it everytime I go to Dimsum
Just made one yesterday using 1 lt of soya milk to 4 tsp gelatine. It is more pudding than tofu consistency i would say. Still not achieving the soft dou fu fa texture. Even in the video, can be seen that when scooped it is way more firm than silky.
try to add corn starch
When making the syrup, you say half cup of water but on screen it says 1 cup. Which is correct please?
Typically this is how you make panacotta except you use heavy cream. Is the consistancy of the tofu similar to when you use gypsum or is it firmer?? Using gelatin with cream makes it extremely smooth but a lot of that comes from the fat in the cream.
You're right, it's similar in method to a panna cotta! The texture of tofu pudding made with gelatin is surprisingly similar to one made with gypsum (and way less fuss) -- I'd say it even comes out "silkier" while the gypsum makes it more "wobbly"... If that makes sense ^_^
@@MsJennsKitchen Great thanks I will definitely try this now. Great narration too. Your english is very good.
Can we use this for cooking?
Hey i got confused. Its written 6tsp but 18grams? Shouldn’t it be 30gr? Last night I was making 500ml soy milk with 6grams gelatine . Idk how it turns out be
Thanks for the recipe dear ☺️ btw what is the different between using gelatin and jelly powder? Which one is better for making the silky smooth tofu pudding? :)
You're most welcome! :) Gelatin is definitely the better choice for a soft, silkier, wobbly, melt-in-your- mouth tofu pudding! Jelly powder, made from agar agar, results in a stiffer, firmer pudding. Hope this helps! :)
Does it have the same texture as using gypsom powder?
Agar agar is plant base. Vegetarian Beware of gelatine are made from boiling skin, cartilage and bone of animals.
@@tomatopotatoes Inmy opinion, big no
@@kimthanhnguyen1360 Maybe more healthy using gelatine than gypsum powder?
made this and my family loves it!! so convenient and easy!!
how does it taste.. is it like toufu fah or like jelly?
It tastes like a really smooth tofu fah!
ohhh okay ..will try
Easy making,thanks a lot
this looks so easy! Can I use ready made Pulmuone silken tofu which is used for making smoothie?
No I doesn’t work
can i use different milk? i’m allergic to soy milk :(
I'm afraid you have to use soy milk for tofu pudding! You could try with regular cow's milk, but in that case it would be panna cotta :)
@satanova I used unsweetened Almond Vanilla milk. I'm lactose intolerant (: It worked beautifully for mine. I let it sat for 6 hours and it was jiggly-licious! (; So yes, using other milk will do perfectly fine!
@@moonshineaestheticlifeu2690
Thanks for the substitution. I recently bought the hard-to-find Chinese soy milk with an expiration date of June 10 even though it’s only May 15.
But when I poured it out, it was LUMPY!!
The second bottle was even thicker!!
Didn’t want to take a risk. So I poured everything down the drain.
Will try American brand soy milk.
Can we used sweetened store bought soy milk?
So much chemical
please . The part of soy milk that has been added to gelatin should be boiled or not. After boiling, it needs to be cooled. part 4 cup of soy milk left at room temperature. Thanks
I'm unclear. Does the soya have to be room temp before adding gelatin?
The remaining 4 cups of soy milk is just at room temp. It can even be cold right out of the fridge, since we're going to chill it anyway! The gelatin will still help it set. Definitely no need to boil those 4 cups of soy milk. Hope this helps! :)
Another video suggests bring milk just to where little bubbles appear then turn down heat snd whisk in the gelatin. Pour through drainer to catch any unmelted gelatin.
haii,can u tell me what gelatin do you use it?
product name
Knox gelatin! It comes in an orange box :)
Great video by the way. I like this dessert a lot. I usually buy 6 at a time from the market close to me. They know me by name now cause I go there so often.
Yes, it's great to support local businesses too! :)
can i substitute agar agar for the gelatin?
Texture different. It will be almond tofu
excellent
Thanks for the recipe,
Wonderful! I can't find gypsum power. I can't wait to make it😋😋😋😋😋😋
if you can find a Chinese herb store, they sell it. Or order food grade gypsym on amazon.com
:D
I love tofu fa, especially at dim sum
Nice, didn't know they have dim sum and tofu fa in King's Landing ;)
So it's really a soy milk panna cotta. Cool.
Does it have same texture as the ones using gypsum powder?
Yes, it's very close!! This one's a tad smoother (think panna cotta)
superb!! the soy milk is the 'ready-made' which is added sugar?
I use ready-made unsweetened soy milk :) It's sweet enough after you add the ginger sugar syrup!
Hi can you use sweetened soy milk instead?
It would still set, but would be verrrry sweet being served with the ginger syrup too! Would recommend using unsweetened for best results :)
Thankyou so much!
Thank you so much! That was so easy. I surely will give it a try.
Good n nice....
Must store it in fridge ?
Yes!
@@MsJennsKitchen ok tyvm 😊
Also the rest of soy milk (4cups) did you boil it too before added?
Nope, that's not necessary at all! The remaining soy milk was just at room temp :)
love this video..new sub for you sis
We call it Taho in Philippines and we also put tapioca pearls in it. I love your recipe BTW❤
Your voice might work really well with asmr videos.
Am i right that there are different type of gelatin powder like from beef, fish, pork, chicken... which one did you use and is there any different in flavour?
The brand I used is Knox gelatin. It comes in an orange box and should be widely available!
yummy!
I've never seen a food before. It looks delicious👍 I want to be your friend 😍
What kind of gelatin I should get - please let me know know thanks
I got it - Knox gelatin
Can i use jelly powder instead of gelatine?
I saw you had some water in the sauce pan before adding the soy milk, wonder how much water did you put in the pan?
Hi! That might have just been the reflection, I can definitely confirm no water was in the sauce pan prior to adding the soy milk! :)
The water is to boil syrup, that is ginger and sugar slab
Great!
mntp
Can i serve it hot?
No, please don't serve it hot! If you heat up the gelatin, it will return to liquid form again and the whole thing will become soup!! (Speaking from experience here lol) This version can only be served chilled, but tofu fa made with gypsum can be served hot. :)