| 1. |
Blend soy bean with 5 cups of water and strain, squeeze out the milk from the bean, blend the bean again with the remaining 7 cups of water, strain and squeeze out the milk from the bean. |
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| 2. |
Mix boiling water with calcium sulphate and leave to cool, mix with the corn flour. |
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| 3. |
Put soy bean milk to a boil, add in vanilla essence. |
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| 4. |
Quickly pour into a big pot simultaneously the boiling soy bean milk and calcium mixture, cover with the lid and a thick cloth on top to prevent it from cooling, leave for 30 minutes to set. |
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| 5. |
Cook sugar, water and ginger into syrup, leave to cool. |
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| 6. |
Spoon bean curds (tow foo fah) into a bowl with a thin metal rice ladle, so that it is smooth, serve with syrup. |
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