Tofu Pudding in Ginger Syrup (เต้าฮวยน้ำขิง)

1.For Soy Milk: Soak soybean in water for 4 hours. Blend soybean with 200 ml of water and strain through a cheesecloth. Blend the soybean pulp from the first strain with 200 ml and strain though the cheesecloth again.

2.Heat soy milk in a pot over medium heat. Stir the soy milk occasionally and bring to the boil. After the soy milk is boiling, simmer for 5 minutes before removing from the heat.

3.Mix tapioca starch with 50 g of water to form a slurry. Add slurry into the soy milk, mix well and strain through the cheesecloth.

4.Mix gypsum with 50 g of water and pour into soy milk. Leave the soy milk to set for 10 minutes.

5.Add sliced ginger and brown sugar into a litre of water. Bring to the boil and simmer for 10 minutes.

6.Add tofu pudding into a serving bowl, pour ginger syrup over and garnish with small Chinese doughnut.