Hello to any readers left! It has been a hectic few months trying to balance 2-3 jobs to save up for school. I promise I’m trying!
This new recipe is one that is not often found in popular Vietnamese desserts (such as che), but found in select regions and not readily accessible in the US (not even in California!). It is a cold tofu similar to the Chinese hot tofu dessert served with ginger syrup. However, this tau hu thach is delicately sweetened by coconut milk and with the wonderful aroma and taste of pandan. It’s very easy to make as long as you follow the correct heating instructions. Enjoy!
Tau Hu Thach – Sweet Coconut Tofu Jelly
- 1 pkg of fresh pandan leaves – cut into 1-2″ length pieces
- 1 Gallon of Whole Milk
- 1 can of Coconut Milk
- 1 pkg of Agar Agar powder – Telephone brand highly suggested
- 2-2 1/2 cups of sugar
- Pandan Extract
- 1 pkg of Tofu Mix
1. Add some pandan leaves and some milk (enough to safely blend in your size blender). Blend for a few minutes.
2. Strain mixer, making sure you squeeze the pandan leaves to release all milk possible.
3. Repeat steps 1-2 until all pandan leaves and milk is used. Transfer all your pandan milk to a large pot.
4. Add to that pot the agar, coconut milk, a few drops of pandan extract, and sugar. Bring to a simmer, constantly stirring the mixture to prevent burn. When stirring, be sure to scrape the bottom so nothing settles and burns!!!*** Scoop out any foam that forms on top.
5. While your mixture starts to simmer, in a separate saucepan, add 6 cups of water with the tofu mix. Bring to a boil and whisk to fully dissolve mixture.
6. Once both mixtures are at a nice simmer and fully dissolved/mixed, pour one into another to mix the two. **Make sure both are fully simmering!!! (you’ll end up with chunky mess if it isn’t)
7. Pour into little serving cups or a dish and refrigerate overnight.
8. Serve and enjoy!!