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Malaysia · Dessert

Tau Fau Fah

15 min
500 kcal
2 servings

By eatmundo · August 4, 2026

Tau Fau Fah🇲🇾AI-generated image

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

A silky, delicate soybean curd dessert served with a warm, aromatic ginger and pandan sugar syrup.

According to eatmundo's ingredient comparison, the closest dish to Tau Fau Fah from another cuisine is Pandan Coconut Jelly (Vietnam): the two share 44% of their ingredients.

Ingredients

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2 servings

How to Make It

  • 1

    Soak 200g of soybeans in water overnight, then drain well.

  • 2

    Blend the soaked soybeans with 1L of water until completely smooth.

  • 3

    Strain the mixture through a fine cheesecloth, squeezing hard to extract all liquid.

  • 4

    Pour the soy milk into a pot, add 1 pandan leaf and boil for 10 minutes, stirring often so the bottom does not scorch and skimming off the foam. Remove the pandan leaf.

  • 5

    Prepare the syrup by boiling 500ml of water, 100g of sugar, sliced ginger, and 2 pandan leaves for 15 minutes.

  • 6

    Dissolve 3 g of gypsum in 30 ml of water in a large heatproof bowl or pot. Let the boiled soy milk cool to 85°C. Pour it from a height onto the gypsum mixture in one quick pour, and do not stir. Cover with a lid wrapped in a cloth and leave it undisturbed at room temperature for 40 minutes, until set into a soft curd.

  • 7

    Scoop thin layers of the warm curd into serving bowls and pour the prepared ginger syrup over the top. Alternatively, chill the curd and syrup and serve cold.

  • 8

    Ensure you don't over-stir the curd once set to keep its velvety texture.

Frequently Asked Questions

What is Tau Fau Fah?

Tau Fau Fah is a Malaysian soy bean dessert consisting of silken tofu curd served in a warm or chilled ginger-infused sugar syrup. It is commonly enjoyed as a light snack or a breakfast item.

How to get it silky?

The secret is straining the soy milk thoroughly through a very fine muslin cloth.

Can I use store-bought soy milk?

For authentic results, homemade soy milk is essential for the curdling process.

What if it doesn't set?

The soy milk sets only because of the gypsum coagulant. Make sure the gypsum is fully dissolved, pour the soy milk at 85°C in one quick pour without stirring, and leave it covered and undisturbed for the full 40 minutes.

How long to keep it?

It is best consumed within 24 hours while fresh.

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