Soya Bean Curd (with Azuki Beans)

I have always been a fan of soya bean curd. The smooth and silky texture that melts in your mouth, is an unfathomable feeling that I'm sure soyabean curd lovers can identify with.

Since I had some unsweetened soyabean milk left in the fridge, I decided to turn it into soya bean curd. The results were amazing, and this homemade beancurd tasted even better when topped with Azuki beans.

Ingredients: (Serves 2)

Soya Bean Curd
700ml unsweetened soyabean milk
3/4 teaspoon lactone
1 tablespoon cornstarch
1/8 cup hot water
Muslin cloth or fine sieve
Azuki beans (optional)

Syrup:
6 tablespoon sugar
1/2 cup water
Pandan leaves (optional)

Method:

Soya Bean Curd
1. Bring the soyabean milk to a boil and remove from heat.
2. Mix lactone and cornstarch with hot water and stir till smooth.
3. Have a clean pot ready. Mix soyabean milk and lactone mixture into the pot and stir until the mixture is completely smooth.
4. Pour the mixture over muslin cloth or a fine sieve to remove any clumps.
5. Do not stir. Let the mixture set for at least 1/2 hour or until firm.

If you like your soya bean curd chilled, leave it in the fridge overnight before serving.

Syrup
1. Pour water into a pot. Add in the pandan leaves and bring it to a boil.
2. Add in sugar and dissolve completely.
3. Leave the mixture to cool.

When serving, scoop the soya bean curd that has set, add 2 sugar syrup according to your likely. Top with Azuki beans if desired.