Sweet Bean Curd (Tou Fu Fah)

Ingredients :

300g Soya bean
3 litre Water
2 tbsp Tapioca flour
1 tsp Curdling powder

Cotton bag
Warmer

Method :
1) Soak soya bean over night or minimum 6 to 7 hours.
2) Blend with water and squeeze out soya milk by using cotton bag.
3) Get 200ml soya milk and mix well with tapioca flour and curdling powder.
4) Cook the remaining 2.75 litre of soya milk until boiled in a pot.
5) Pour the soya milk mixer into the warmer. Followed by the boiled soya milk.
6) Cover properly and keep at least 30 minutes. DON'T shake the warmer.
7) Serve the bean curd warm with caramel either plum sugar or white.



Caramel ingredients:

200g Sugar

2 block Plum sugar (Gula Melaka)

8 pcs Screw pine leaves (Daun Pandan)

200g Water

Method :

1) Boil 100ml water with 200g sugar and 4 pcs screw pine leaves till disolve.

2) In a separate pot, boil 100ml water with plum sugar and 4 pcs screw pine leaves till disolve.

Kuih Dadar (Kuih Tayap)

Crepe Batter Ingredients :

150g Flour
2 Eggs
250ml Coconut milk mix with 200ml water
1/2 tsp salt
6 tbsp Pandan juice

Method :
1) Heat-up non-stick pan with applying bit of cooking oil.
2) Pour in batter while sliding the frying pan to form thin round cripe.
3) Cook with medium low flame, then turn to small flame.
4) Turn over, cook for 30 second.



Filling ingredients:

2 big pcs Plam sugar (cut into small pieces)
4 pcs Pandan leaves (cut into pieces)
1.5 pcs Grated young coconut
Bit of water
1tsp Salt

Method :
Cook with low flame for about 15 minutes or become moist.


Lay a piece of crepe. Take small amount of coconut filling and wrap into rectangular shape.