Tau Huay

🔥 Prep

• Measure 1000 ml soy milk and pour into a large saucepan.
• Measure 1 tsp gypsum powder and dissolve it in 2 tbsp of warm water.
• Measure 2 tbsp cornstarch and mix with 2 tbsp cold water to form a slurry.
• Measure 100 g sugar and set aside.
• Rinse 2 pcs pandan leaves, then tie each into a knot or cut into 2‑inch lengths.

🔥 Cook

• 1. Place the saucepan with soy milk over medium heat and add the tied pandan leaves; heat until just below boiling, about 5 minutes, stirring occasionally.
• 2. Reduce heat to low and slowly pour the gypsum mixture into the soy milk while stirring continuously; continue to stir for 2 minutes to ensure even distribution.
• 3. Increase heat to medium-low and add the sugar; stir until completely dissolved, about 1 minute.
• 4. Give the cornstarch slurry a quick stir, then pour it into the saucepan; cook while stirring constantly for 3‑4 minutes until the mixture thickens and becomes glossy.
• 5. Remove the pan from heat, discard the pandan leaves, and let the tau huay cool slightly; transfer to serving bowls and refrigerate for at least 1 hour to set.

🔥 Serve

• Serve chilled, optionally drizzled with a light ginger syrup or topped with sweetened red beans.
• Enjoy as a silky, refreshing dessert on its own or alongside fresh fruit slices.