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Saturday, November 24, 2012

Kembang Tahu Saus Jahe/Dou Fu Fa (Soy Bean Custard in Ginger & Sugar Syrup)



In Indonesian & English


Bahan
1 lt Susu kedelai tawar, 1½ st Garam     -  50 gr Jahe-iris2, 150 gr Gula jawa
10 lembar Gelatin tawar (16½ gr)+Air *   -  3 gr Kulit Jrk.lemon parut (opsional)
3 Dn. pandan, 800 ml Air

Cara membuat
-   Rendam gelatin di air dingin & biarkan sampai mengembang ± 5 mnt. Angkat & peras perlahan.
-   Simpulkan 1 daun pandan. Hangatkan susu kedelai & pandan dlm pan (lbh baik pakai clay pot utk menghindari hangus-susu kedelai cepat hangus) dng api sedang. Matikan api seblm mendidih (jangan dididihkan). Mskkan 1 st garam & gelatin yg sdh mengembang. Masak sebentar & aduk cepat sampai gelatin larut. Matikan api segera seblm mendidih. Tuang larutan ke mangkuk. Dinginkan, tutup permukaan mangkuk dng plastik. Mskkan kulkas, biarkan 3-4 jam tanpa mengguncangnya.
-   Saus Jahe: Kulit jrk yg diparut adalah bagian luarnya, lap.putih jangan ikut diparut. Ptg 2 pandan masing2 jadi 3. Rebus jahe & pandan dng 800 ml air sampai harum. Mskkan gula jawa, kulit jrk & ½ st garam, didihkan dng api kecil ± 30 mnt. Saring saus dng saringan halus kedlm mangkuk.
-   Penyajian: Gunakan spatula datar utk menyendok tipis2 kembang tahu ke dlm mangkuk saji. Tuangi 3-4 sm sausnya.
* Untuk hasil yg baik: Jangan gunakan agar2, kembang tahu tak akan selembut yg sehrsnya. Gelatin lembaran dpt diganti dng 4 st gelatin bbk. Lbh baik bila menggunakan susu kedelai buatan sendiri (lihat juga resep Susu Kedelai Rumahan).

Ingredients
1 lt unsweetened Soy milk, 1½ tsp Salt        -  50 gr Ginger, 150 gr Palm sugar
10 unflav. Gelatin sheets (16½ gr)+Water *   -  3 gr grated Lemon zest (optional)
3 Pandan leaves, 800 ml Water

Directions
-   Place the gelatin sheets in cold water & allow them to swell for ± 5 mins. Remove & gently squeeze it out.
-   Tie 1 pandan leaf into a knot. Warm the soy milk & pandan in a sauce pan (better in a clay pot to avoid burning) over medium heat. Turn off the heat before it comes to a boil. Add in 1 tsp of salt & the swollen gelatine. Cook for a while & stir quickly just until the gelatin dissolved. Turn off the heat immediately before the mixture comes to a boil. Pour the mixture into a large bowl. Let it chill; cover the bowl with plastic wrap. Refrigerate for 3-4 hours without jiggling the bowl.
-   Syrup: Slice the ginger. Cut 2 pandan leaves into 3. Boil the ginger & pandan leaves in 800 ml water until fragrant. Add in lemon zest, ½ tsp salt & palm sugar; bring it to a boil & simmer over low heat for ± 30 mins. Pour the syrup through a fine-mesh strainer into a bowl.
-   To serve: Use a flat spatula to gently cut several thin slices of the pudding into a small serving bowl. Pour in 3-4 tablespoons of syrup.
* For a better result: Don`t use agar2, since the custard won`t be as soft as it should be. U can substitute gelatin sheets with 4 tsp of gelatin powder. Better to use homemade soy milk (see also: Homemade Soy Milk recipe).

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