Eatbook VS Rochor Beancurd | Eatbook VS | EP 12 скачать в хорошем качестве

Eatbook VS Rochor Beancurd | Eatbook VS | EP 12

In this episode of EB VS, we challenge Qing to re-create one of our old school favourites, Rochor Beancurd! Will she succeed in replicating their famous tau huay? Stay tuned to find out! All our videos are non-paid reviews unless specifically stated. Full recipe: Ingredients - Tau Huay: 100g yellow beans 400g water 2.25g gypsum powder 7.5g corn flour Ingredients - Palm Sugar Syrup: 100g palm sugar 200g water Steps - Tau Huay: 1. Soak the beans for 5-6 hours, not more than 12 hours. 2. Blend with water, half at a time. 3. Filter and squeeze the soy milk through the cheesecloth. 4. Skim off the foam before boiling. 5. Boil the soy milk at high heat till fragrant. 6. Once it’s boiling, let it simmer at low heat for 10 minutes. Stir constantly. 7. Dissolve the gypsum powder and corn flour together with about 1 tsp of water. 8. If you have a thermometer at home, check that the soy milk’s temperature is between 70-80 degrees Celsius. (Optional) 9. Pour gypsum powder mixture into a suitably-sized pot. 10. Pour the soy milk straight into the gypsum powder mixture while it's still hot, from at least 30cm high. Do not stir! Leave it to set for 50 minutes. 11. Serve with syrup. Steps - Palm Sugar Syrup: 1. Boil everything together. 2. Sieve it after everything is dissolved. 3. Ready to serve with beancurd. Follow Eatbook SG on social media!   / eatbooksg     / eatbooksg     / eatbooksg   https://t.me/eatbooksg Featuring: Koh Hui Qing -   / chingqingbear   Fauzi Aziz -   / mynameisfau.  . Adria Tham -   / thambellina   Seng Jueh -   / sengjueh   Huy Pham -   / huyfap   Doreen -   / doreenfly   Brenda Tan -   / brendatjy   Filmed by: Gladys Lim -   / gladyslxr   Melody Teoh -   / melodyteoh_   Edited by: Gladys Lim Business And Sponsorship Enquiries: hello@eatbook.sg