Adapted from Dim Sum: Small Bites Made Easy – Helen & Lisa Tse
500 ml soy milk
30 ml water
2 tsp gelatine powder
2 tsp caster sugar
For the ginger syrup:
150 g soft light brown sugar
30 thin strips of fresh root ginger
150 ml water
1/2 tsp salt
1. Spinkle gelatine over water in a bowl. Using the double-boil (Bain Marie) method, place bowl in small saucepan, whisk with a fork until the gelatine dissolves.
2. In a pot, combine soy milk & sugar, stir over high heat for 10 mins until sugar dissolved. Then, reduce the heat to a simmer, whisk in the gelatine until the gelatine is fully incorporated. Strain the mixture through a sieve into shallow bowls. When it is cool, let it chill in the refrigerator for at least 3 hours.
3. Ginger syrup: In a pot, combine brown sugar, ginger & water over high heat for 5 mins until sugar dissolves and the syrup darkens slightly. Add salt, removes the syrup from the heat. Set aside to cool
4. To serve, pour the ginger syrup over the bean curd. It tastes nice hot or cold.