ROSE BEANCURD
Smooth and mouth-watering, dou hua
or silken beancurd is often eaten as a
dessert. In Sichuan, when you are invited
into someone’s house, a bowl of beancurd
will be offered to you. This signifies the
welcoming nature of your host.
Serves 4
Prep time 5 hours of soaking + 45 minutes
Cook time 10 minutes
- 1kg yellow beans
- 6.2 litres water
- 7g lactone powder
- 100g white sugar
- a bunch of rose petals
j (^) Soak the yellow beans in water for
5 hours.
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j (^) Add 5 litres water and grind until the
beans has a watery consistency.
j (^) Pour the mixture over a wire mesh to
achieve 5kg of soy bean milk.
j (^) In a bucket, pour in 200ml of water and
add lactone powder and mix.
j (^) Pour the soy bean milk into the bucket and
mix evenly with the lactone mix.
j (^) Cover for 20 minutes to allow it to form
bean curd.
j (^) In a pot, add 1 litre water and white sugar.
Mix and add the rose petals until fragrant.
j (^) Scoop the beancurd in a bowl and drizzle
the rose syrup over it to serve.