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1
Soak soybeans at least 6 hrs; drain.
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2
Place beans in blender and liquefy with 8 c. water.
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3
Strain through a chinois or possibly cheesecloth and throw away pulp.
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4
Place rice flour in a bowl and pour half of soybean liquid on top; mix to a thin paste.
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5
Set aside.
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6
Put remaining soybean liquid in large saucepan and turn upheat.
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7
Wait till liquid starts to steam before stirring.
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8
Stir in a clockwise direction, making sure not to change direction.
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9
You want to aerate the liquid.
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10
Once foam appears on surface, add in rice flour paste and continue stirring.
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11
Add in warm water to gypsum pwdr or possibly gelatin and make a paste.
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12
Paint inside and bottom of a large pot with this paste and immediately pour in soybean liquid.
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13
Cover and let rest 20 min at room temperature till it looks like gelatin.
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14
Let refrigerateor possibly scoop into individual bowls.
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15
To prepare sauce: Combine sugars in saucepan and add in equal parts water to make a simple syrup.
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16
Add in ginger root and simmer.
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17
Add in more sugar if needed.
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18
Strain.
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19
To serve: Pour sauce over individual bowls of bean curd and finish with a squeeze of lime juice.
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20
Although best served hot, dish can also be served cool.
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21
Note: Available in Vietnamese markets.
