Tào phớ with ginger syrup

Ingredients

• 100 g of soybean seeds
• 700 ml of water
• 1/8 teaspoon of GDL (glucono-delta-lactone, equivalent to 1 level teaspoon of yogurt)
• 3 pandan leaves (2 for the soy milk, 1 for the syrup)
• 100 g of palm sugar
• 300 ml of water
• 50 g of ginger
• A pinch of salt

Soak 100g of soybeans for 6-8 hours, then peel them, blend them finely with about 700ml of water, and then strain to obtain soy milk. Bring it to a boil with 2 pandan leaves, stirring frequently and removing any foam.

Prepare a clean and dry container. Mix one level tablespoon of GDL with a small amount of cooled, boiled water, then line the bottom and sides of the container with this mixture.

Quickly pour the boiling soy milk into the container, gently skim the surface without stirring, and let it rest undisturbed for 15 to 20 minutes. Once ready, the tào phớ is ready.

For the syrup: melt the palm sugar in the water over low heat, making sure not to let the edge of the saucepan burn. Add a pandan leaf, cut in half or thirds and tied, finely chopped ginger, and a pinch of salt. Simmer until the syrup has reduced by a third and coats the back of a spoon lightly.