Tofu is one of the very favorite dishes of We can cook, this dish is suitable for cooling in hot weather as well as warming people in cold weather. It has been a long time since the WCC returned to this dish after the first tofu construction work almost a year ago. This comeback will be a Singapore-style tofu dish. With soft fat tofu that melts in your mouth, served with sweet sweet black sugar pearls. It is so wonderful these summers to everyone.

@ Cooking Steps:
Making Singapore tofu:
Dissolve a little water in microwave gelatin powder for 30 seconds to dissolve.
Cook soy milk with fresh milk, melt whipping heat and stir in gelatin mixture.
Pour the above mixture into each mold and store in the refrigerator for 2-3 hours to freeze.
Making black sugar pearls:
Dissolve a little water in cocoa powder and stir to dissolve.
Boil 1/2 of the water and then add the cocoa mixture on top of 1/3 of the black sugar and stir well.
Sift flour, glutinous rice flour and slowly add the cooked cocoa juice. Then knead the dough to make it smooth, then cut it into small balls.
Cook 1 pot of boiling water and cook the pellets until the seeds float. Turn off the heat and soak for another 10-15 minutes for the dough to fully bloom. Then picked out and soaked in cold water.
Add 2/3 of the remaining sugar with the remaining water and boil to cool. Then add a little sugar water to the pearls on top to soak.
After 2 hours, take the tofu out of the mold and enjoy with pearls and black sugar water.

Note:
To make it easier to remove the tofu from the mold, soaking it in hot water for 5-10 seconds will be easier.
To make the pearls soft and delicious, cook, so soak the dough fully. Then soak the sugar so it will taste better. Cold pearls will not taste hard. Pearls cooked with sugar water will break and melt, so they only soak in sugar water.

@ Ingredients include:
Singapore tofu:
1. Soy milk: 300ml
2. Fresh milk: 200ml
3. Whipping cream: 50gr
4. Gelatin powder: 20gr

Black sugar pearls:
1. Powdered energy: 100gr
2. Glutinous flour: 25gr
3. Black sugar: 75gr
4. Cocoa powder: 15gr