Homemade Silky Tofu For Taho

The Korean grocery store stopped selling pudding-like super soft silky tofu to make into sweet Filipino taho. I never thought of making my own taho from soy milk until I sprouted soy beans, the result of which I didn't like at all. I didn't know what to do with the dried beans and decided to make it into bean curd. Searching for recipes, I found lots for making taho just like the ones sold by ambulant peddlers in the Philippines, at the wet markets in Hong Kong, and in Dim Sum restaurants. 

It is not too complicated but it needs the correct coagulant for a silky smooth taho that is almost like almond gelatin. I used GDL coagulant that I found at Amazon. My first try in making it is a success. I made the soymilk which takes just 1 day or in my case, 4 days because I sprouted the beans first. The result is super silky soft taho exactly like the ones in restaurants and from peddlers. There is no hint of acidic flavor as others have described. I find the result superior to the store-bought tofu. I also recommend making your own soymilk instead of using store-bought because there may be added ingredients in ready made soymilk like sugar and thickener.  

GDL coagulant makes the softest smoothest silken tofu pudding taho. For firm tofu, use magnesium chloride (nigari) or calcium sulfate (food grade gypsum). These coagulants won't make tofu that is smooth and soft as the ones made with GDL.

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Peanut Tikoy Rolls

I've been reading about tikoy rolls or balls filled with peanut butter which is similar to mochi and Filipino mache. They're all cousins and each Asian country has its own version of filled glutinous rice flour steamed cakes. Chinese New Year starts in 2 days so I might as well make some. The peanut butter filled tikoy is addicting. Delicious!

Peanut Butter Tikoy Roll

1 cup glutinous rice flour

6 tablespoons sugar

¾ cup water

1 cup ground roasted peanuts

4 tablespoons creamy peanut butter

• Mix rice flour, sugar, and water.
• Pour into an 8 x 8 inch silicone pan.
• Steam for 1 hour or until translucent.
• While rice is cooking, transfer peanut butter into a Ziploc or icing bag and set aside.
• Sprinkle or spread ground peanuts evenly on top of cooked rice cake.

• Cover rice cake with 2 layers of plastic wrap. 
• Invert silicone pan on kitchen counter and carefully peel the rice cake from silicone.
• Snip a corner of the Ziploc bag and squeeze a half inch thick line of peanut butter at one end of the cake.
• Roll cake with plastic wrap until peanut butter is completely covered and formed into a roll.
• Cut the covered portion and pinch seams. Repeat filling and rolling the rest of rice cake.
• Cut into 1½ inch pieces or desired length.

Brown Tikoy

1 cup glutinous rice flour

6 tablespoons coconut sugar

¾ cup water

¼ teaspoon pure vanilla extract

banana leaves softened in hot water

• Line 4 ramekins with 2 layers of banana leaves. Set aside.

• In a small bowl, stir sugar into water until sugar dissolves; add vanilla extract.
• Stir in flour and mix until fully blended.
• Pour rice mixture equally into the ramekins.

• Or line a 6 inch pan with 2 layers of banana leaves and pour all the rice mixture.
• Steam for 2½ hours.
• Enjoy while soft and still sticky.
• Refrigerate leftover; microwave to soften or slice, dip in beaten egg, and shallow fry in butter.

Homemade Ube Butter

I bought from an online Filipino store a few items and they gave me a small jar of Ube Butter for free. The ube butter is similar to Biscoff spread because it is also made with cookies and butter. The cookies have ube flavoring, most likely unnatural and not real ube (purple yam from the Philippines). I didn't like it because it is too sweet for my taste and I was put off by the violent color. Yes, violent is not a typo. 

Ube is not supposed to be this dark violet. Real ube yam is a lighter shade of purple and when cooked in milk and sugar should be light purple or very dark lilac. I also didn't like the artificial flavor of the store-bought ube butter so I made my own with homemade Ube Jam and butter plus a little powdered xylitol. Needless to say I prefer homemade Ube Butter because it is made with just Ube Jam and salted butter and the color is very very light lilac. I prefer salted butter because IMHO, salt enhances the flavor of sweets. 

If you are using store-bought ube jam, make sure the color is not very dark purple because it will taste of fake ube flavoring that comes in a small bottle. If you don't mind the artificial flavor, then go ahead and use it.

The recipe for homemade Ube Jam is here.

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Burnt Cheesecake

Searching for the recipe for the Basque Sobao cake, I came across another cake that is supposed to be from the same region of Spain, the Burnt Cheesecake. The cake can be found in several food blogs and on YouTube so I think I'm late for the party. I like the recipe because it doesn't have Graham cracker or Oreo cookie crust, making it keto friendly if you use sugar substitute. Most recipes don't have flavorings so I added a little orange and lemon extracts to give it a little oomph. The cheesecake is easy to prepare and really really good.

 

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