Chinese
Sweet Tofu Skin Smoothie  腐竹糖水沙冰

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This smooth, creamy and icy sweet tofu skin smoothie 腐竹糖水沙冰 is the most unexpected treat. Made with old-fashioned traditional Chinese ingredients, it is transformed with a modern treatment method into a powerfully pleasurable and addictive treatment.

We discovered this delicious drink at a local restaurant serving traditional cha chaan teng 茶餐廳 foods in Hong Kong. But I'm pretty sure this is not a traditional Hong Kong treat. But it doesn't matter, all is right in love and food. This smoothie was absolutely delicious, just the right thing to cool down and calm down on a hot day. We have recreated this sweet tofu skin smoothie at home for all our dear readers to enjoy too. Cold, sweetly creamy, tofu-y, this smoothie is truly out of the ordinary!

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The main ingredient of this smoothie is dried tofu peel 腐竹, also sometimes known as fuzhu. Dried tofu skin is made from the skin that forms on top of boiling soy milk. It is collected and dried in sheets. Once boiled, the dried tofu skin dissolves almost completely, leaving behind a delicious, lightly tofu-flavored creaminess. The Chinese often use it in sweet soups, delicious! Let's take advantage of this creaminess today for our delicious smoothie.

Keep in mind that this delicious sweet tofu skin smoothie is Not the same as other tofu shakes that use regular tofu. Regular tofu has no flavor and is only used to add body to the smoothie. The dried skin of 腐竹 tofu has a wonderful delicate taste and texture that makes it completely different and unique!

Purchase dried tofu skin from tofu vendors in wet markets or any store that sells tofu products. Keep in mind that there are many products for tofu skin and you duty make sure you get the right one. English names are often confusing, so be sure to compare them to the Chinese name 腐竹. The 腐竹 is also quite delicate and fragile, it breaks easily, as you can see in the photo above.

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We sweeten the smoothie with Chinese rock sugar 冰糖. Rock sugar is brown sugar that has been boiled and then crystallized. It is less sweet than regular sugar and is used for many sweet and savory Chinese dishes.

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It's so simple to make this smoothie! Simply mash the dried tofu peel and add it to the pot with rock sugar and water. Boil over low heat. The tofu skin will slowly dissolve.

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See how the dried tofu skin has melted?

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Now we use our immersion blender to obtain a puree with a smooth consistency.

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See how smooth our tofu skin looks now? Ninth…

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The sweetened tofu skin is frozen and then pureed into a frozen smoothie. Here we added a little icing sugar to sweeten the smoothie a little more since we miscalculated the amount of brown sugar needed. But don't worry, we've changed the sweetness level in the recipe below.

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A little hiss and your smoothie is ready to pour into a tall glass. Don't forget to add a straw!

Fresh and creamy, sweet with a delicious hint of tofu flavor, this Sweet Tofu Skin Smoothie 腐竹糖水沙冰 is one of my daughter's favorite drinks! I hope you enjoy it as much as she does!

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Sweet smoothie recipe with tofu skin

Sugar water smoothie with bean curd

(for 2 smoothies) Preparation time: 5 minutes Cooking time: 20 minutes

Ingredients:

  • 2.8oz Dried Tofu Peel, 80g
  • 2.8 ounces brown sugar 80 g*
  • 6 cups of water

Directions:

Break the dried tofu peel into small pieces and place it in a pot. Add brown sugar and water. Bring to the boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the tofu skin has almost completely melted.

Let cool. Use a blender or blender to blend the mixture smoothly. Pour into a container and leave to cool completely before placing in the freezer overnight.

The next day, remove from the freezer. If it is completely frozen, let it sit at room temperature until it has softened enough to remove. Collect in a blender and blend until smooth. Pour into a tall glass, add a straw and serve deliciously chilled.

*Note: Adjust the sweetness to your liking, but remember that frozen drinks require a little more sweetness than room temperature drinks.

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