Genmaicha Tau Fu Fa
NICOLEYONG93
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NIKO NEKO
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
Instagram: nicoleyong93
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RECIPE
Genmaicha Tau Fu Fa
BY @NICOLEYONG93
Serving: 5 to 6 bowls
Preparation time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Ingredients
4 cups Unsweetened Soybean Milk
1 tbsp MOKUREN / Genmaicha powder
1 tbsp Agar-agar Powder
½ cup Water
2 tsp Vanilla Extract
Syrup
¾ cup Water
½ cup Organic Brown Sugar
1 inch Ginger (mashed)
Houjicha Taro Balls
35g Tapioca Flour
5g TSUBAKI / Houjicha powder
25ml to 30ml Boiling Hot Water
Method To Assemble
- In a pot under medium heat, warm up the soybean milk. Scoop ½ cup of soybean milk into a small bowl, add in MOKUREN / Genmaicha powder and whisk until there’s no trace of lumps with ASAGAO/Chasen Bamboo Whisk. Pour back into the pot and mix well.
- In another pot, bring ½ cup of water to a boil. Add in the agar-agar powder and stir until fully dissolved. Pour in warm the soy milk mixture and add in vanilla extract. Mix until combined.
- Turn the heat off when the mixture comes to a boil. Sift the mixture into a pot with a lid.
- Wrap the lid with a clean kitchen towel and cover the pot.
- Place the pot into the fridge and chill for 2 hours when the mixture slightly cools.
- While waiting for the Genmaicha Tau Fu Fa to set, prepare the syrup by placing water, organic brown sugar and mashed ginger into a small pan. Cook over medium heat and stir until sugar is fully dissolved. Turn off the heat, remove the ginger and set it aside.
- To prepare the Houjicha taro balls, mix the tapioca flour with TSUBAKI / Houjicha powder. Create a dough by adding boiling hot water to the flour mixture. It is essential that the water is boiling in order to form the right dough consistency. Add more tapioca flour if the dough is too sticky.
- Shape the dough into a long, thin log and cut it into smaller pieces. Dust some tapioca flour to avoid them from sticking together.
- In a small pot of boiling water, gently lower the dough balls in. Add 2 tablespoons of cold water when taro balls float. Then cook for another 2-3 minutes. Put the cooked taro balls into a bowl of cold water and set them aside.
- To serve, gently cut the Genmaicha Tau Fu Fa into thin slices with a flat spatula into a small bowl. Add a few Houjicha taro balls with 2 to 3 tbsp of syrup.
SHOP MOKUREN / GENMAICHA POWDER HERE
SHOP TSUBAKI / HOUJICHA POWDER HERE
SHOP ASAGAO / CHASEN BAMBOO WHISK HERE
