False Tofu in Caramel (Wan Tur Hu Rad Caramel - Thai)

[Guest guest]

In light of our discussion the other day about avoiding soy, this uses agar

agar to make a gelly. I am trying it with coconut milk instead of soy

milk. BL

 

False Tofu in Caramel ( Wan Tur Hu Rad Caramel )

 

[image: false-tofu-caramel.jpg]

 

This is a Thai version of creme caramel, instead of vanilla dessert, it uses

soya milk set in agar - a type of false tofu we use for dessert dishes.

 

*Ingredients*

500 ml Soya Milk (try another milk coconut milk, almond milk or rice milk)

100 gms Sugar

2 Drops Vanilla Essence

5 gms Agar Powder

 

*Ingredients For Caramel Sauce*

200 gms Sugar

100 ml Water

1 Drop Vanilla Essence

 

*Preparation*

1. Put the soya milk into a saucepan, add the agar powder and warm through

until the agar has dissolved. Don't let the soya boil. Add the sugar and

stir until that has dissolved too, then pour into a mould and leave to cool

in the fridge.

2. To make the caramel, place the sugar and water into a saucepan and boil

hard until the sugar has burnt to the brown colour shown in the photograph.

3. Then take it off the heat, and add a little extra water to thin the

caramel down and keep it liquid. Be careful when you add the water it will

boil vigorously as the sugar is hotter than the boiling point of water.

4. Add a drop of vanilla essence to the caramel to enhance the vanilla

taste.

5. Leave to cool.

6. To serve, simply pour the caramel over the false tofu!

 

 

 

[Guest guest]

BL, you don't happen to know how many teaspoons 5 grams of agar is

do you ? I'd like to add it to the recipe in the files.

 

Thanks,

Kim.

 

 

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

>

> In light of our discussion the other day about avoiding soy, this

uses agar

> agar to make a gelly. I am trying it with coconut milk instead of

soy

> milk. BL

>

> False Tofu in Caramel ( Wan Tur Hu Rad Caramel )

>

> [image: false-tofu-caramel.jpg]

>

> This is a Thai version of creme caramel, instead of vanilla

dessert, it uses

> soya milk set in agar - a type of false tofu we use for dessert

dishes.

>

> *Ingredients*

> 500 ml Soya Milk (try another milk coconut milk, almond milk or

rice milk)

> 100 gms Sugar

> 2 Drops Vanilla Essence

> 5 gms Agar Powder

[Guest guest]

It's OK. I weighed some - 2 tsp.

 

 

, " Kim " <bearhouse5

wrote:

>

> BL, you don't happen to know how many teaspoons 5 grams of agar is

> do you ? I'd like to add it to the recipe in the files.

>

> Thanks,

> Kim.

>

>

> , " Brenda-Lee Olson "

> <shalomaleichemacademy@> wrote:

> >

> > In light of our discussion the other day about avoiding soy,

this

> uses agar

> > agar to make a gelly. I am trying it with coconut milk instead

of

> soy

> > milk. BL

> >

> > False Tofu in Caramel ( Wan Tur Hu Rad Caramel )

> >

> > [image: false-tofu-caramel.jpg]

> >

> > This is a Thai version of creme caramel, instead of vanilla

> dessert, it uses

> > soya milk set in agar - a type of false tofu we use for dessert

> dishes.

> >

> > *Ingredients*

> > 500 ml Soya Milk (try another milk coconut milk, almond milk or

> rice milk)

> > 100 gms Sugar

> > 2 Drops Vanilla Essence

> > 5 gms Agar Powder

>

[Guest guest]

Thanks Kim, sorry to not see your question earlier.

 

BL