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	<title>Rasa Malaysia &#187; Soybean</title>
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	<link>http://rasamalaysia.com</link>
	<description>Easy Asian Recipes</description>
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		<title>How to Make Tofu Skin</title>
		<link>http://rasamalaysia.com/how-to-make-tofu-skin-yuba/</link>
		<comments>http://rasamalaysia.com/how-to-make-tofu-skin-yuba/#comments</comments>
		<pubDate>Mon, 15 Oct 2012 18:34:56 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soybean]]></category>
		<category><![CDATA[Water]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19994</guid>
		<description><![CDATA[Tofu skin (腐皮), bean curd sheet, or yuba is the skin that forms at the top of fresh soy milk. Chinese invented soy milk, and from soy milk, various types of tofu—silken, soft, firm, tofu pudding (doufu hua) and tofu skin—are created. It&#8217;s amazing just how versatile the mixture of soy beans plus water is. Tofu and tofu-related products provide endless culinary possibilities. It is one of my favorite ingredients. To make tofu skin, you need to make soy milk. You can learn all about soy milk in &#8220;How to Make Soy Milk&#8221; on Rasa Malaysia. If you have made fresh soy milk, you will notice that a layer of tofu skin quickly forms at the top of the soy milk. If you don&#8217;t stir the soy milk and leave it alone, you will see that the entire surface of the soy milk completely dries up, and that&#8217;s when you &#8220;harvest&#8221; it. I use a silicon baking spatula to detach the tofu skin from the side of the pot, and then gently lift it up from the soy milk. Tofu skin starts to form. Once the tofu skin is formed completely, use a rubber spatula to gently detach the tofu skin. Shake the excess soy milk off the skin. Lay it flat on a piece of parchment paper, with the dry side facing down. Do not use any other paper as the tofu skin might stick onto it and you can&#8217;t peel it off when it&#8217;s dry. You can leave the tofu skin at room temperature to dry by itself, or you can also use a fan, which will be faster. Voila, you now have a piece of tofu skin. Repeat the same until you use up the soy milk. You can use the dried tofu skin to make delicious...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tofu_skin_hp.JPG"/></div>]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Sweet Tofu Pudding (Doufu Hua/豆腐花)</title>
		<link>http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/</link>
		<comments>http://rasamalaysia.com/chinese-sweet-tofu-pudding-doufu-hua/#comments</comments>
		<pubDate>Tue, 02 Oct 2012 19:31:49 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soybean]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Tofu]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19672</guid>
		<description><![CDATA[After I published the &#8220;How to Make Soy Milk&#8221; post, many readers asked me to share the Chinese sweet tofu pudding or doufu hua (豆腐花) recipe. I will be honest, I have never made doufu hua before, as I always think of it as something very hard to do, tedious and mostly fail-prone. Oh boy, was I wrong? Now that I have made my own homemade tofu pudding, it just dawns to me why have I waited so long to try something that is so easy—and rewarding—to make! I grew up eating a lot of doufu hua, which is a very common and popular sweet dessert in Penang, Malaysia. Walk down any streets or markets, one can always find soy milk hawkers (street vendors) selling both soy milk and doufu hua, freshly made each day. There are also hawkers who cycle their mobile stall or cart around the neighborhood, hawking &#8220;doufu hua&#8221; loudly as they peddle down the street. Both soy milk and doufu hua are excellent for the scorching hot and humid weather back home. They are my absolute favorite. Making it at home for the first time, I did face some challenges. I consulted my friend Andrea Nguyen, author of Asian Tofu, who gave me precious tips and tricks to make the best tofu pudding at home. Her pointers are extremely useful, and they can be found at the Cook&#8217;s Notes section in the recipe. Simply put, to make really good tofu pudding at home, you need a good master soy milk, which is a richer soy milk. According to Andrea, store-bought soy milk is  usually thinner compared to homemade soy milk, and not the best for tofu pudding. So if you want to make the best doufu hua, you have to make soy milk. The recipe and...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/tofu_pudding_hp.jpg"/></div>]]></description>
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		<slash:comments>35</slash:comments>
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		<title>How to Make Soy Milk</title>
		<link>http://rasamalaysia.com/soy-milk-recipe/</link>
		<comments>http://rasamalaysia.com/soy-milk-recipe/#comments</comments>
		<pubDate>Thu, 13 Sep 2012 06:53:32 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Chinese Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soybean]]></category>

		<guid isPermaLink="false">http://rasamalaysia.com/?p=19279</guid>
		<description><![CDATA[Soy milk has been gaining popularity in the United States due to its many health benefits. Nowadays, you can get soy milk at any regular grocery stores or Asian food stores. However, mass-produced soy milk are mostly made with non-organic and GMO (genetically modified) soybeans, and preservatives are added. As more and more people are turning away from GMO ingredients and go for natural foods, many are wondering how to make soy milk at home. The good news is I will be showing you the step-by-step, so everyone can enjoy the purest soy milk made with organic and non-GMO soybeans. Now a little history about soy milk. Soy milk, or soybean milk (豆浆 doujiang) is a traditional staple in Asia, especially in China, Taiwan, Hong Kong, Malaysia and Singapore. The Chinese invented soy milk thousands of years ago, and from soy milk, they also created tofu and tofu skin. Soymilk is very versatile and can be served sweet or salty. In China and Taiwan, soy milk with fried Chinese crullers or youtiao (pictured above) is a staple breakfast for many people. To make soy milk, you need only two key ingredients: soybeans and water. A good blender is always handy to blend the soybeans. I used the Blendtec Designer Series Wildside and the blending of the soybeans was a breeze. Three seconds and a big batch of soybeans and water were finely blended. It was really amazing. You can find organic and non-GMO soybeans online or at stores such as Whole Foods. Some Asian grocery stores also carry them. Please take note that organic soybean doesn&#8217;t mean that they are non-GMO, so make sure you read the label and packaging well. I got mine online. Making soy milk is rewarding as homemade soy milk is richer in taste, with a pleasant...<br /><br /><div><img src="http://rasamalaysia.com/images/homepage/soymilk_hp.JPG"/></div>]]></description>
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		<slash:comments>37</slash:comments>
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