自制豆腐花Homemade Chinese Tofu Pudding

将石膏粉及生粉加入深盘中，加入3汤匙水搅匀至溶化。另用煲将豆浆用中火煮滚；煮时要小心看火，因为加热中的豆浆很容易溢出锅。Add corn starch and gypsum powder into a deep container (with a lid) and mix together with 3 tablespoons of water until fully dissolved. Then bring soy milk to the boil in a pot. Pay attention while boiling as soy milk overflows easily.

把深盘中的粉浆再次拌匀，然后将煮滚的豆浆从锅中倒进盘裡。注意倒入时，锅与盘间需保持约1呎的高度，这会令豆浆和粉浆更易搅匀。Stir well again the powder mixture in the container. Pour in the boiled soy milk from approximately 1 foot above the container as this helps the mixing process.

撞入豆浆后，要快手撇去面上的泡沫。在深盘上盖上乾布，再盖上盖，静置20-30分钟至豆腐花凝固。Remove any bubbles from the surface of the soy milk with a spoon. Cover the container with a dry towel then put the lid on. Do not move or shake the container and let it stand for 20-30 minutes until the tofu pudding is set.

享用时豆腐花上加入冰糖水或黄糖。Serve with rock sugar syrup or brown sugar.