Taufufah and homemade soya bean milk recipe

I am a happy person when my sisterS comes over to Glasgow for a visit. As you can see, we specialise in different areas of cooking. So it is a joy when they come over as we learn from each other! I am just a mediocre in everything as every cuisine interest me.

My one-year older sister enjoys making dim sum i.e. siu mai, har gao, char siew pao etc. I have absolutely no patience and skill in making them. Well, I can probably pull off siu mai and char siew pao but not as good as hers. She also can cook very wonderful claypot and chinese dishes. YUMMMSSS!

My younger sister enjoys baking as well and one of her specialty is making homemade soya bean milk and tofufah!!! YUMMMSSS!!! So, during her last visit to Glasgow in April ’13, this was what we made!

TOFUFAH!!!! I would die for this anytime! Incredibly smooth and silky!!!

SOOO SOOOOO GOOOD!!! I love my sister, only when she makes taufufah! hahah..joking. It’s a blessing that we all enjoy cooking and baking. It’s just me who goes a bit over the top!

Recipe for taufufah:

1litre freshly made soya bean milk (no sugar added)



ingredients for coagulants:

1/2 tsp gypsum powder

1/2 tbsp cornflour

1/2 tbsp tapioca flour

3 tbsp water

stir well until dissolved. set aside


gula melaka


pandan leaves knotted (optional) + rock sugar +water +ginger (skin peeled and smashed) – boiled


1. boil soya bean milk

2. stir coagulant one last time and pour into a pot (any thermal insulating pot such as slow cooker or stew pot will do. I warmed them up slightly before pouring the soya bean in)

3. Pour hot soya bean in into pot at a height so that the coagulant is finely dispersed and mixed well with the soya bean.

4. Give the mixture a quick stir and quickly cover the pot with a dry tea towel and close with a heavy lid.

5. let it settle for 1 hour at room temperature. Do not peek in or open because it will release all the heat and the mixture will not coagulate.

6. after 1 hour, use a wide spoon to scoop layers of the pudding and serve in a bowl with syrup. Eat warm or chilled.


For the soya bean milk recipe:

one bag of soya bens (400g) – soaked overnight or at least 8 hours

1. rinse beans and discard loose skins (not necessary needed to discard ALL loose skins or else you will end up wasting too much time)

2. Divide beans into approximately into 3 portions. Blend one portion of beans in blender with 2-3 cups of warm water (preferably warm so that it’s easier to strain? that’s what i’m told)

3. puree until smooth

4. Using muslin cloth, strain puree over pot and squeeze the residue until residue is dry. discard residue.

5. repeat steps 2-4 with remaining two portions of beans

6. Bring soya milk to boil under medium heat and skim foam forming on surface of soya milk

7. Remember to stir occasionally so that it doesn’t stick to the bottom.

8. Add more water if needed. Add rock sugar/normal granulated sugar to taste.

9. Once soya milk has chilled, transfer milk to jugs or bottles.

*there are different methods to making soya milk. Some people would boil blended soy puree before straining it. I feel that it will result in thicker and richer taste but straining it after it’s boiled isn’t finger-friendly and I don’t like waiting for the puree to cool down.

*400g of soya beans will make approx 2-3litre of soya milk depending on how thick you want it to be.