March 9, 2010
500 grams soybeans
3.5 liter water
2 bars white gelatin,
250 grams brown sugar
Tools, equipment and utensils needed:
- Stove, pot, weighing scale
- Basting spoon
- l-yard cheesecloth
- Dial/cooking thermometer,
- plastic basin
Select newly harvested and good soybeans. Good soybeans are spotless, smooth, and free from infestation. Wash them, then soak them overnight or for at least 6 hours. After soaking the soybeans, wash and clean them; by then they would have expanded to three tames their original size. Remove the beans from the water and peel the hulls. Blend the soybeans to be turned into taho into a puree. Similarly put the puree for the “taho” into a bowl and mix in water gradually, but this time use only 1.5 L of water. Then using cheesecloth, filter the soy puree to derive soymilk.
Cook the gelatin by dissolving the bars in a liter of boiling water. Put the soymilk for the yogurt. In a pot and heat it in low fire. After 10 minutes of boiling, the temperature would reach 80° C. At this temperature, let the milk boil for another 7 minutes or until the beany flavor disappears.
Pour and mix the dissolved gelatin into the boiling soymilk. Remove the froth that forms on top of the mixture. Afterwards, remove the pot from the stove and let the mixture cool. Using the cheesecloth, strain the mixture and remove unmixed gelatin bats. Then pour the mixture into a mold. Set it aside and let it cool and harden for an hour. While waiting for the soymilk mixture to solidify, prepare the syrup and the sago pearls.
To make the syrup, boil 200 ml of water and dissolve 250 g of brown sugar in the water. Once the soymilk mixture solidifies, get a few scoops, add sago pearls, pour in the syrup, then serve. This recipe can make about 2 kilos of soymilk mixture with a shelf life of 1 week.