Silky Homemade Tau Huay (Soybean Pudding)
Silky Homemade Tau Huay (Soybean Pudding) — a Singapore-style, steamed/settled soybean pudding made from fresh soy milk, set with food-grade gypsum or nigari for that ultra-smooth, jelly-like finish.
About this dish
Tau huay (soybean pudding) is a favourite teatime and supper treat across Singapore, from kopi shops to heartland hawker centres. This homemade version recreates that silky texture you get at a good zi char stall or neighbourhood kopitiam, using freshly blended soy milk and a traditional coagulant to set it into a tender pudding. It’s perfect warm with ginger syrup on a rainy evening or chilled with gula melaka for a kopi-spot style sweet finish.
The flavour is delicate and clean — floral notes from the soy, a hint of pandan if you choose to infuse, and the soft, spoonable texture that folds on the tongue. Texture-wise, aim for a wobble like set custard rather than firm tofu; the right milk temperature and coagulant ratio make the difference. Local twists include serving with gula melaka syrup, pandan coconut drizzle, or a hot ginger syrup for a comforting supper-style bowl.
This recipe suits busy Singapore households: soak the soybeans overnight (easy make-ahead), blend and cook the soy milk in one pot, then set in small bowls or a big tray for sharing at family dinners or potlucks. You can buy food-grade calcium sulfate (gypsum) or nigari at larger supermarkets (NTUC FairPrice, Cold Storage) or traditional Chinese herbal shops in your neighbourhood, and adjust servings easily for CNY gatherings or lazy weekend breakfasts.
Ingredients
- 200 g dried soybeans (yellow soybeans), rinsed and soaked overnight (8–12 hours)
- 1.8 l filtered water (for blending and cooking; reserve extra for soaking)
- 2 pandan leaves, tied (optional, for infusion)
- 1 tsp fine sea salt
- 1.5–2 tsp food-grade gypsum powder (calcium sulfate) dissolved in 60 ml warm water (or 1.5–2 tsp nigari dissolved in 60 ml water) — see notes for alternatives
- 100 g gula melaka (palm sugar), chopped (for gula melaka syrup)
- 150 ml boiling water (to dissolve gula melaka syrup)
- 2 slices fresh ginger (for ginger syrup, optional)
- 1 tbsp light brown sugar (to taste, optional in ginger syrup)
- 2 tbsp coconut milk (for drizzling, optional)
- Muslin cloth or fine sieve for straining soy milk
- Small porcelain bowls or heatproof cups for setting tau huay (about 6–8, 120 ml each)
Step-by-Step Method
- Soak the soybeans: Rinse 200 g dried soybeans and soak in plenty of water for 8–12 hours or overnight until swollen. Drain and rinse before blending.
- Blend the soy milk: Place soaked soybeans and 1.2 l of the 1.8 l water into a high-speed blender. Add pandan leaves if using. Blend on high for 2–3 minutes until very smooth.
- Strain the milk: Pour the blended mixture through a muslin cloth or fine sieve into a large pot, squeezing or pressing to extract as much soy milk as possible. Discard dry okara or save for baking.
- Cook the soy milk: Add the remaining water (about 600 ml) to the pot and bring the soy milk to a gentle boil over medium heat, stirring frequently to prevent sticking. Once boiling, reduce to low and simmer for 8–10 minutes. Skim any foam. Add 1 tsp sea salt to enhance flavour.
- Prepare the coagulant: While the milk simmers, dissolve 1.5–2 tsp food-grade gypsum (or nigari) in 60 ml warm water. Stir until fully dissolved. If using lemon juice vinegar as a last-resort alternative, measure carefully (see tips).
- Cool to the right temperature: Remove the pot from heat and let the soy milk cool for 5–8 minutes until it reaches about 80–85°C (hot but not scalding) — you should see steam but not a rolling boil. This temperature is key for a silky set.
- Set the pudding: Pour the dissolved coagulant into a heatproof jug. Stir the soy milk gently once to even the temperature, then slowly pour the coagulant mixture into the soy milk while stirring gently for 8–10 seconds. Stop stirring and let the pot sit undisturbed for 5 minutes.
- Portion and rest: Carefully ladle the soy milk into small bowls or cups. Cover with a clean cloth and let set undisturbed for 20–30 minutes until the surface is smooth and pudding has a gentle wobble.
- Make gula melaka syrup (optional): Place 100 g chopped gula melaka with 150 ml boiling water and 2 slices ginger in a small saucepan. Simmer gently for 5 minutes to dissolve, strain out ginger and keep syrup warm.
- Serve: Spoon warm or chilled tau huay into bowls, drizzle with gula melaka syrup or warm ginger syrup, or a little coconut milk. Garnish with toasted sesame or pandan leaf if you like.
- Storage: Keep any leftover tau huay covered in the fridge for up to 2 days. Reheat gently in a steamer or microwave if serving warm; the texture will be best when freshly made.
Tips & Serving Ideas
- Soak time matters: Plan for an 8–12 hour soak — I usually soak soybeans overnight. This gives a sweet, full-bodied soy milk.
- Buy coagulant locally: Food-grade gypsum (calcium sulfate) or nigari is available at larger supermarkets and traditional Chinese shops in Singapore (NTUC, Cold Storage); this gives the creamiest, silkiest set. Lemon juice or vinegar can work but produces a slightly grainier texture.
- Control milk temperature: Aim for about 80–85°C before adding coagulant. Too hot and it won’t set well; too cool and the curds can be coarse. A quick digital thermometer helps.
- Use a good blender and strain well: A high-speed blender gives smoother milk; pressing the okara through muslin helps produce a silkier pudding.
- Adjust sweetness and toppings Singapore-style: Serve with warm ginger syrup for supper, or chilled with gula melaka and a splash of coconut milk for a kopitiam-style treat.
- Make ahead: You can make the soy milk in advance and refrigerate (up to 24 hours). Set the pudding just before serving to preserve the best silky texture.
- Leftovers: Store set tau huay in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer if you prefer it warm.
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