Lao Ban Soya Beancurd

Comments (12)

1. 

   posted by Joycelyn on June 19, 2012

   What is this 30g of creamer? Is there abt exact name?

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   • 

     posted by Catherine Chionh on March 7, 2013

     Thanks, Pat!
     I won’t want to buy a bag of creamer and not know what to do with it later?
     Nestle creamer sounds great!

       Reply
2. 

   posted by Christine Tan on June 20, 2012

   Hi Joycelyn, I bought the creamer from PH. Its just states there as “creamer”. You can go to PH and get it too Weigh only 30g and add in the creamer to the soyabean milk and stirr it well.

     Reply
3. 

   posted by chiew nah on June 20, 2012

   Hi, can I use those creamer for coffee?

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4. 

   posted by Pat on June 22, 2012

   I used instant jelly powder (3 level tsp) from PH instead of Gelatine and it works well. You can also use Nestle creamer and it is sold in sachet .. 5 gm per sachet. Reduce to 15 gm – 3 packs – good enough as too much creamer is not so healthy.

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5. 

   posted by Christine on June 22, 2012

   Hi Chiew nah, I don’t think you can use coffee creamer. but if you wana try the other recipe with Nestle creamer, you might wana try this link:
   http://munchministry.com/recipe/soya-beancurd/
   They are using Nestle creamer

     Reply
6. 

   posted by Karen Ye on September 21, 2012

   Hi Christine

   Wah my son and hubby suddenly hooked to this tau huay, I must now try making liao.

   Just to check with you, for the gelatine, can I use bake king gelatine ?

   CHeers
   Karen Yee

     Reply
7. 

   posted by Lim Hwee Ling on October 28, 2012

   My beancurd doesn’t solidify. It’s still in liquid form. Do you know where I’ve gone wrong? I used the exact ingredients that you listed out.

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8. 

   posted by Melissa Quek on November 6, 2012

   For bean curds that don’t solidify, it probably has got something to do with the temperature of your water.

   I realised if I used half boiling hot and half cool filtered water (I thought I could lessen the waiting time for cooling down before putting the bean curd in the fridge), the soy milk doesn’t solidify. I think the instant jelly powder needs to be heated. Trust me, I did this twice, the half hot and half cool water ratio. My family and I ended up drinking soy bean milk.

   I also do not boil my soy milk over the stove, I don’t want it to be so hot that it forms a skin (like Lao Ban’s) on top as it cools. What I do is boil a kettle of water and use that hot water, and pour the soy mix into a blender to break up lumps.

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   • 

     posted by admin on November 6, 2012

     Thank you for sharing your experience Melissa.

       Reply
9. 

   posted by Christine on November 6, 2012

   Hi Melissa,
   I also did it according to the way I posted here. ^^
   But im not too sure why yours never turn solidify.
   Maybe something went wrong. Cos the rest of my friends tried they said it was successful

   But im glad your method worked out.
   Cheers

     Reply
10. 

    posted by Bubblechewy on March 21, 2013

    Hi Christine,

    All works well except the texture.. it’s just hard like jelly, even though i put lesser gelatine, it’s not so hard but when u eat still got the jelly hardening texture … how to make it really soft like those store selling beancurd?

      Reply