Fresh soybean custard, also known as dau fu fa, is always better than those prepackaged ones. It’s hot, it’s healthy and it’s light.
Although I have yet to venture into the world of tofu making myself, I am fortunate enough to know a place that sells fresh batches for cheap. When you buy it to consume as a dessert, many add a sweet syrup to it. You could buy the syrup from the vendor, but it’s so easy to make at home. Although I mentioned the ingredients in my last post about this, here is an actual recipe for those who may be interested.
- 3 1/2 sticks of cane sugar (sometimes the package says brown sugar)
- 1 inch ginger, cut into thin slices
- 2 cups of water
In a pot, bring the water to a boil. Add the sugar cane sticks and ginger. Simmer for 20 minutes until the sugar completely dissolves or until you get enough of the ginger flavour out. The longer it simmers, the more pungent the ginger.
After that, all you need to do is add it to a bowl with some dau fu fa and you’re good to go. You can also let it cool down and put it in the fridge for later use. It’s great to eat cold with dau fu fa.
Easy peasy, no? Have you ever tried eating this delicious soybean custard?