Recipe for beancurd with Ginger Sauce as a Halal Dessert

Recipe for beancurd with Ginger Sauce as a Halal Dessert

Beancurd or in Central Java it is often called tahok, delicious to eat when it rains. Besides being good for health, beancurd is also famous for its delicious taste. The texture of beancurd is very soft, similar to pana cotta with local wisdom.

But unfortunately the beancurd seller is increasingly difficult to find. Let's try to make beancurd complete with its own ginger sauce, like the following guide from us

Recipe for Tofu and Ginger Soup Ingredients for beancurd (you can make 15 servings):

500 grams of soybeans, soaked for 4 hours, rinsed thoroughly with 1,600 ml of hot water

4 teaspoons of sekau (20 grams), dissolved with 200 ml of boiling water

Syrup Ingredients:

400 grams of brown sugar 100 grams of granulated sugar

4 soft pandan leaves

2 liters of water 300 grams of ginger, crushed

How to make beancurd ginger sauce:

1. After soaking, remove the skin of the soybeans. Results after cleaning 1,150 grams.

2. Blend soybeans and water then strain. The dregs are blended with the filtered water.

3. Once soft, strain again. Blend again dregs with filtered water. Do it 1 more time.

Finally, strain with a clean cloth. Discard the dregs. Dregs that are removed 400 grams. 

4. Boil soybean water until it boils. Do not stir. Lift. Stir briefly until the steam dissipates.

5. Boil again until it boils. Stir until the steam is gone.

Pour the soybean water into the pan containing the wipe solution. Cover the pot and leave 30 minutes.

6. Bring the syrup ingredients to a boil. Strain then chill. Spoon the beancurd into a bowl and serve with the sauce.