Upon visiting this shop, you can find beautiful items such as red umbrellas, traditional decorations, embroidered bridal bed sheets, and dragon and phoenix candles. The wise owners of the shop are also willing to share their knowledge with you about the ceremony and symbol of the ritual. Chinatown Complex offers a couple of shops for Guo Da Li, so feel free to check them all out. Easily found beside Chinatown OG shopping centre, Fu Yuan Wedding Shop offers a wide variety of items that are perfect for your ceremony at an affordable price.
They offer vast knowledge and exceptional services for their clients. Do note that the Chinese Wedding Shop is also a one-stop shop for all the wedding essentials you need.
From betrothal, dowry, and items for the party, you have a ton of choices here. Offering one-stop services for the various items required for traditional Chinese marriage ceremonies, Le Knot also provides customised Guo Da Li packages tailored for the different Chinese dialect groups in Singapore. As we get more innovative with our weddings, why not add a little something special to your Guo Da Li?
If your future in-laws have a sweet tooth, there is no way they will be able to resist these yummy treats by Sweetest Moments. Add a dash of elegance to your Guo Da Li gifts with their alluring array of sweet treats, wrapped up in beautiful packaging. Each package comes with a complimentary wedding card, and you can even personalize it by adding your wedding photo and details!
Bring sweetness to your traditional Chinese wedding ceremony with their Guo Da Li packages here. We hope that our list of 10 Shops to for Guo Da Li in Singapore will help you to find a suitable shop for your Guo Da Li betrothal gifts that will amaze your in-laws.
Please do help to share this list with your friends should they need help for Guo Da Li in Singapore as well! To get featured on The Wedding Vow, email [email protected] for advertising, [email protected] for media invites. Click here for more information. Disclaimer: Our list of vendors are researched and curated by our editorial team. Using a number of criteria which includes, but not limited to, portfolio extensive work and quality , value, style, branding, website, internet search visibility, social media visibility, awards, reviews, professionalism, service and more, our team strives to do our best to generate the best list we can using a combination of both quantitative and qualitative factors.
You succeeded, I was going to point you to this link when I saw the curdled soy milk. But then again I agree with T that self-cleaning is redundant, better to wipe down with vinegar and baking soda solution after each use. I've been wanting to make this as I don't know what goes into the store bought ones my kids love this! I've another recipe without any but agar agar powder as substitute, yet to try though. I hope to find time to make this one day.
Blessed Homemaker, It's just a small bottle, and you can use this to make tofu too. Tofu outside are made with gypsum too, not only tofufah. Here in Philippines we called it taho.. Though it is my favorite,i stop buying it because i saw before my eyes the place it cook.. I believe there are lots of Chinese immigrants from China in Philippines and this is a traditional Chinese dessert. Taho is a Pinoy translation of the Chinese name for it, just in case you didn't know.
Hi Wendy, Thank you so much for the wonderful tou fa recipe. I succeeded in making it, it taste so different and good becauseI made it, ha.. I did not follow the measurement given, cos I just happened to soak some beans for the milk, no recipe, all aka ration, so just take some from there and surprisingly, it turned out so good.
I won't do that the next time, too risky. Anyway, thank you so much for sharing it. This is Oi Ling from Singapore. Oi Ling, Oh, glad it turned out well for you. Yeah, it's risky working with GDL unlike gypsum which is a lot more forgiving. Thank so much for this! Soy machine milk, as easy as it is, clearly wasn't up to the task. Made two batches this morning, and both perfect!!! Andy Deemer, Oh yes, I think because GDL works with the protein in the beans, and if it's too diluted, it just doesn't go its job well.
I hope other readers will find your information useful. Hi Wendy, great post you did. Wendy, Great site. Wife and kids love it. It is smooth and soft. Melts in mouth. Price 2L is AUD 2. Estimated costs for 1L used, AUD1. Did not use hot boiling soya milk. I boil it from low heat till first steam is seen on surface. Off the flame. Follow coagulant recommendation and waterfall the hot-warm soya milk. One hour later, perfect setting. Soft and silky! Tried using gypsum but failed before using GDL.
Instead of throwing away add gelatin to make it chilled version!!! Today I make tau foo fah without using starch or corn flour according to the recipe. Did it turn out ok? Now some of the beancurd fans can go test it out without starch. See if you can get the same result. Texture is smooth and woobly. Not brittle. Cooking is a passion and be willing to try differently.
Tarzan, Yeah true. Always need to experiment. Kit Wai, No, not the same. Is it because of the chinese name might have got you confused, as both are called "guo suan", is it? Sam will give you instructions and hints how to make Tofu Fa successfully. Good luck - Ben, Perth, Australia. Hi Everyone! I followed the recipe here except skipping cornstarch and pandan leaves cos I don't have them at the moment. The tau huay tastes great but the consistency bothers me. The surface looks smooth but after scooping up one layer, the rest look watery and broken into many small pieces.
Could this because of lack of cornstarch or too much water? Or maybe its the heat? I pour it from one pot to the other, the latter doesn't have insulation. Li Hong, Insulation is a not a problem here as there is no fermentation here like making yogurt. Cornstarch's function is only to make it smoother.
I don't know if you made this from scratch, but if you did there shouldn't be any problem of too much water, that is if it's according to the recipe. Hi Wendy, I've tried making the dou hua but it turned out slightly sourish after a few attempts. Is it becos of the amount of the GDL used? Christine, I never weighed it. Smooth, soft and tasty. By the way, I used soya milk without sugar bought from morning market coz I didnt have a soya milk maker. Hi Wendy, Can i use soya milk that i bought from supermarket pack?
What is the measument for GDL if i use only 1liter of soya milk? Thank You. Anonymous pls leave a name No, you can't. Unless it's those freshly extracted ones in supermarket. Take note that if the milk is too diluted, it won't work. Anonymous your name please I hope you have read in the post, what happened to my tofufah when it was not concentrated enough. Can you tell me where did you buy the GDL? I can't find it in Tesco, Giant or Carrefour.
Email: wtmgle gmail. Anonymous, I purposely took a picture of the bottle. The name of the shop is there. It's not available at supermarkets. Hi, Thanks for the recipe, this is what I wanted! Cos I've recently bought a soyabean maker, brand: Pebblio. This machine really works wonder,can make soyabean milk, beancurd and even tofu! Very easy to use,just pour the beans and water, press the start button and wait for the soyabean to be cooked, best part, no need straining like the other brand Joyoung, very troublesome.
For beancurd,I've tried using Lactone but always have a sourish taste. To my surprise, Linda responded quickly with a recipe which I could try at home! That was really the turning point of my Bean Curd adventure and after a few successful pots of Tau Huay, I have now reached a point where I am confident enough to pen down all the important points which I have learnt, so that whoever wants to make Tau Huay can achieve it in a much shorter time than I did.
I hope that Tau Huay enthusiasts and experts out there can also chip in and add onto the pool of knowledge by writing what you know in the comments section. Let me encourage you, you will fail a few times, but the numerous failures only makes the success sweeter. The coagulants: Lactone and Gypsum. Before we lose the readers who do not want to make their own Tau Huay, just a quick word on the coagulants.
In Singapore, there are essentially two coagulants you can buy. The more traditional is Gypsum powder which is essentially Calcium Sulphate, a chemical which occurs naturally as rock.
It is the same stuff that you make plaster walls out of, which is why a lot of people believe that taking too much calcium will lead to kidney stones. This is true. BUT you have to consider that when you make Tau Huay, you are adding around mg of calcium sulphate to every litre of soymilk. Since the daily requirement of calcium for an adult is mg, you will need to take four bowls of Tau Huay in order to get enough calcium for the whole day.
If you want to grow some kidney stones, you will have to exceed this amount by quite a bit and do that for an extended period of time before you have some kidney stones which you can show off on an Xray! Gypsum is available at your friendly neighbourhood medicinal shop Yo Chai Tiam. But you have to be careful as there are two versions. Your Tau Huay will not set and you will be very frustrated, wondering what happened.
I learnt that the hard way too. The cooked Gypsum looks a bit greyish and more grainy than the raw Gypsum.
This is available from Phoon Huat. If you speak to some Bean Curd makers, they might mention that they use fruit pectin to make their Tau Huay. That is essentially what Lactone is called in Chinese. You can read it on the label itself. Lactone is the more popular coagulant which is supplied to most stalls selling bean curd as it is easier to use. Lactone gives a smoother, more jelly like texture, while Gypsum gives a softer, more custardlike texture.
Gypsum is tasteless. The following video will give a step-by-step account of how to make your Tau Hway at home. The recipe is from Sze Chuan Dou Hua and the technique is a summary of all the things I learnt from reading the net and talking to the experts. Soak the beans overnight.
Remove the outer skin and blend with water. Filter and squeeze the milk through a coffee sock. Boil the soyabean milk for 10mins till fragrant, skimming off the foam. Dissolve the gypsum in water and add to pot. Filter the soyabean milk and then pour while its hot directly into the pot. Do not stir. Leave to set for 50mins. Serve with syrup. The quality of beans will affect the taste of the bean curd. So since you are going to put all that effort into making your own Tau Huay, go and buy some nice organic beans!
By removing the skin, you get rid of that waxy taste. This step is optional, but since you want to make your Tau Huay, you might as well spend another 5 minutes doing this. Some recipes tell you to cook the slurry first then filter. But traditionally, soybean milk is filtered then cooked. There is a good reason for this. Heat deactivates some of enzymes in outer layers of the bean.
These enzymes are actually needed to produce that beany flavour. That is because, when they process their soymilk, they will blanch the beans first the deactivate the enzyme that gives the beany taste. I have cooked it both ways and I find that you should just stick to filter than cook as it is easier and gives a better fragrance.
It is vitally important that the soymilk is stirred and brought to the boil slowly to avoid burning the milk. Burnt Tau Huay is yuckly! You can tell I am talking from experience right? It is important to simmer the milk for 10 minutes after you bring it to a boil in order to bring out the full flavour and fragrance of the soy milk. The best temperature to coagulate the soymilk is 85 degrees celcius. There will be too many bubbles and it will affect the texture of the Bean Curd. If you do not have a thermometer, let it rest for 5 minutes before pouring it in.
When you pour, you are trying to produce turbulence so that the coagulant mixes with the milk properly. You can tell almost immediately if your Tau Huay is going to work. If the surface looks nice and smooth, either you are ok or there is too little coagulant. If it breaks ie precipitates to solids and water, then you have put too much coagulant. If you have too little coagulant, your Tua Huay will be like a thick milkshake.
Using a cloth to cover the bowl will prevent condensation droplets falling onto the surface of your Tau Huay. The behavior of Lactone is different from Gypsum. It is more forgiving when it comes to texture, but not taste. If you add too much lactone, it just gets firmer but the taste is sour and quite unpalatable. I have found that 1 teaspoon of Lactone is roughly equivalent to 2 teaspoons of Gypsum.
Gypsum as a very narrow window of success. Too little and the soybean milk just remains a thick liquid. Too much and the milk curdles and you can forget about your Tau Huay and proceed to drain the water and press it to make Tau Kwa.
The window in between where the Tau Huay sets like silk is very narrow. So it is vitally important that you measure your beans and coagulant precisely.
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