1. Wash soybeans and remove damaged seeds. Soak in water for 6 to 8 hours. Then wash it again, put it in a blender with 1.5 liters of water. Filter out soybean residue through a cloth filter bag. Put soy milk in the pot with 5 pandan leaves, cook over low heat until the milk boils, then turn off the heat. Let cool for about 3 minutes.

2. Prepare a clean bowl, add 3 grams of grape sugar and 15 ml of filtered water. Stir the grape sugar water around the bowl, quickly pour in the soy milk that has cooled for about 3 minutes, and use a spoon to skim off any bubbles. Leave the bowl of soy milk for 30-45 minutes, until it solidifies into tofu.

3. While waiting for the tofu to freeze, we prepare ginger sugar water. Boil 300gr of palm sugar with 150ml of water and 50gr of ginger. Then add 3 pandan leaves and 100gr tapioca pearls. Cook for another 5-10 minutes then turn off the stove.

4. When eating, scoop the tofu into a bowl, add ginger syrup and coconut milk. Grape sugar tofu is delicious hot or cold.

Grape sugar/glucolactone to make tofu, bean curd, tofu, Shangchuan tofu at home 1 pack of 3g