30 Days of Indonesia #20 // Tahwa

So, I am thinking of baking cheezecake in a day or two, but am too lazy to go to the store to grab soymilk to make my own cream cheeze. This morning I saw I have some soybeans, freshly cracked them a couple of days ago, I decided to make creamy soymilk (without straining) which later I can turn it into cream cheeze.

I used some of the creamy soymilk to make this Chinese-influenced dessert of soybean curd pudding, called Tahwa -douhua, it is served with ginger syrup, and this is for day 20 of my 30 Days of Indonesia, through traditional sweets/desserts/snacks 😊

I could never produced totally white soymilk (strained or not strained), or byproducts even when it was using store bought soymilk. I wonder how in Asia it's pretty white when mine is rather dull or yellowish (this wasn't my first time making tahwa, and it was and still is not white), even for my homemade tofu. So odd. But people on the net, could also produce vegan boiled egg that is white, and my vegan boiled egg is always yellowish, never white, regardless almond milk, soymilk, cashew milk, if you are familiar with nut milk, they aren't white 🤣 So idk what to the story is 🤣

Anyhoo, so yeah, here is my tahwa, if you'd like to serve it with roasted peanuts, strain the milk, if not, leave it as is so you would get some nutty texture in your pudding.

ingredients

• 400 ml homemade soymilk
• 1.5 gram plain agar-agar powder (for soft tahwa pudding texture, or 3 g for firmer pudding texture, which I prefer most of the time)
• 4 tbsp sugar
• 1 tsp vanilla essence (optional)
• 1 screwpine leaf, knotted (optional)

syrup

• 1 L water
• 2 tbsp coconut palm sugar and 5 tbsp sugar
• 1 lemongrass, bruised
• 65 g skinned ginger, bruised or sliced
• 1 screwpine leaf, knotted

how to

• bring syrup ingredients to boil, let simmer for 15 minutes, strain

• mix pudding ingredients in a pot, bring to boil, let cool to room temperature then chill to set

• scoop some pudding into serving bowl, serve with the syrup

Easy peasy but delicious

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Kenapa yah baik dengan susu kedelai buatan sendiri ataupun beli dari toko, apapun yang kubuat tidak bisa seputih yang di Indonesia, baik tahu buatan sendiri apalagi Tahwa, selalu deh ga putih seperti buatan orang Asia beneran 😂 Apa kedelai di Kanada kebanyakan bahan semprotan nyamuk kali yah 🤣

Biarlah tak seputih disana, yang penting masih bisa makan Tahwa 😋

bahan2

• 400 ml susu kedelai buatan sendiri
• 1,5 g agar-agar bubuk (kalau mau yang lembut. Kadang aku pakai 3 g)
• 4 sdm gula pasir
• 1 sdt esens vanila, kalau mau
• 1 helai daun pandan, ikat, kalau mau

sirup jahe

• 1 L air
• 2 sdm gula palem dan 5 sdm gula pasir
• 1 batang serai, memarkan
• 65 g jahe tanpa kulit, memarkan atau iris2
• 1 daun pandan, ikat

cara membuat

• rebus bahan2 untuk sirup, saring
• campurkan bahan2 tahwa, rebus, dinginkan hingga menjadi puding
• sajikan dengan sirupnya (hangat lebih enak, tapi dingin juga ga apa2)

Gimana persiapan Lebarannya? Sudah mulai bikin kue kering? Cari2 baju baru? Ayo dong bagi2 cerita 😍

Bagi yang mau unggah foto makanan/minuman sahur dan takjilmu, gunakan tag #ramadan-tkf. Dengan senang hati akan aku kunjungi blog-mu dan akan aku upvote tentunya 😊. Siapapun boleh ikutan, baik kamu berpuasa ataupun hanya ingin memeriahkan Steemit nuansa Ramadan 🙏Resteem yah, biar teman lainnya kecipratan rejeki sedikit upvote-an dariku 💓

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Thanks For Looking!

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30 Indonesian Traditional Sweets
Day 1 - Srikaya Roti Pisang - Bread Pudding
Day 2 - Kue Talam Labu Kuning - Pumpkin Cakelettes
Day 3 - Es Kolak Kolang Kaling - Toddy Palm Fruit Ice
Day 4 - Roti Pisang - Banana Cake
Day 5 - Es Pisang Ijo - Green Banana Ice
Day 6 - Es Blewah - Cantaloupe Drink
Day 7 - Dugo Aceh - Glutinous Rice Cake
Day 8 - Pisang Coklat - Sweet 'Spring' Rolls
Day 9 - Kue Pancong - Rice Flour Cakelettes
Day 10 - Kue Kacamata - Unicorn Slice
Day 11 - Kue Mangkok - Chinese Cup Cakes
Day 12 - Es Bengkuang - Jicama Ice
Day 13 - Bubur Candil - Glutinous Balls Dessert
Day 14 - Es Cendol - Worm Jelly Ice
Day 15 - Serabi Kuah - Pancake with Sauce
Day 16 - Klappertaart - Coconut Tart
Day 17 - Kue Pepare - Bittergourd Cakelettes
Day 18 - Wadai Kararaban - Steamed Palm Sugar Cake
Day 19 - Wedang Ronde - Glutinous Balls in Ginger Syrup

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