Easy Soya Beancurd Pudding

My very first soya beancurd pudding (tau huay), a famous smooth pudding like Asian delicacy
Taste wise, really delicious
Texture wise, I would prefer this to be a little firmer. I couldn't unmould them
The next time I will add a bit more agar agar powder

Recipe is from Angel's site

What you need:

1 litre sweetened soya milk (I used Yeo's)
1/2 tsp + 1/3 tsp agar agar powder (I will increase the amount a little bit more the next time I make, to compare the texture)

1. Dissolve agar agar powder in 1 cup of soya milk. Pour remaining soya milk in a saucepan and heat up over low heat
2. When slightly hot, add soya and agar agar mixture, cook over low heat, stir from time to time til very gentle boil (only see bubbles at the edge of the saucepan) and continue to simmer over to low heat for 1 minute
3. Remove from heat
4. Pour gently over the back of a tablespoon to avoid air bubbles
5. Scoop away bubbles on top - if any
6. Cool to room temperature and refrigerate til set, minimum 4 hours, overnight is the best

This post today is dedicated to an event created by Alan from travellingfoodies in Facebook, "Make and Eat Tau Huay Day - 30th August 2012"
There's a story behind the event, which is related to "Diner en Blanc", an annual event originated from Paris and Singapore is the first Asian host this year
The event is scheduled today
There's a big hooha about the whole event, you may read it HERE
I'm glad I can join in the event, to support our local treats

So, let's enjoy our tau huay today! :)