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Add a photoServings: 4
Ingredients
- (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
Directions
- Soak soybeans at least 6 hrs; drain. Place beans in blender and liquefy with 8 c. water. Strain through a chinois or possibly cheesecloth and throw away pulp.
- Place rice flour in a bowl and pour half of soybean liquid on top; mix to a thin paste. Set aside.
- Put remaining soybean liquid in large saucepan and turn upheat. Wait till liquid starts to steam before stirring. Stir in a clockwise direction, making sure not to change direction. You want to aerate the liquid. Once foam appears on surface, add in rice flour paste and continue stirring.
- Add in warm water to gypsum pwdr or possibly gelatin and make a paste. Paint inside and bottom of a large pot with this paste and immediately pour in soybean liquid.
- Cover and let rest 20 min at room temperature till it looks like gelatin.
- Let refrigerateor possibly scoop into individual bowls.
- To prepare sauce: Combine sugars in saucepan and add in equal parts water to make a simple syrup. Add in ginger root and simmer. Add in more sugar if needed.
- Strain.
- To serve: Pour sauce over individual bowls of bean curd and finish with a squeeze of lime juice. Although best served hot, dish can also be served cool.
- Note: Available in Vietnamese markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 631g | |
| Recipe makes 4 servings | |
| Calories 552 | |
| Calories from Fat 40 | 7% |
| Total Fat 4.59g | 6% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 90mg | 4% |
| Potassium 217mg | 6% |
| Total Carbs 126.23g | 34% |
| Dietary Fiber 1.7g | 6% |
| Sugars 112.35g | 75% |
| Protein 5.45g | 9% |
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