Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Soymilk Skin (Fresh Yuba) ~ Savory & Sweet


Fresh Soymilk Skin (Fresh Yuba, Uba, Bean Curd Skin, Fuzhu, Foo Pi)

Few months ago, after much hesitation I dared and prepared soy milk at home. The milk was alright, but what I liked most was the skins that would form while boiling soymilk. Do you remember from India, when you boil cows/buffalo’s milk, a thick layer of skin would form on top of boiled milk. You can just lift the layer and eat - Milk meegada or malai, do you remember the taste? Mildly sweet and irresistible because of limited amount. Same thing here with soymilk.

Soymilk skins are much thicker, almost like samosa/wonton wraps. They taste sweet and have a distinct soy smell. What I gathered from the web is that Japanese call this soymilk skin “Yuba” and they are an expensive delicacy. Famously and religiously prepared by Buddhist Monks and used in several Buddhist recipes for its protein richness.

I wanted to try an Indianised yuba recipes and prepared two entries with soymilk skins. A savory and a sweet - Yuba:Potato Curry Rounds and Soymilk Halwa. As entries to IMBB+SHF ~ Soy, hosted by Reid of Ono Kine Grindz. Started the whole process first by preparing fresh soymilk. And then boiled the milk for about an hour. Constantly picking up the milk skins with a chopstick. I wrapped these milk skins around the potato curry and sauteed them for few minutes. With leftover soymilk skins and soymilk, I prepared halwa by adding sugar, finely chopped dates and freshly grated coconut. Simmered the whole thing until it came together like pala kova. Removed to a box and kept it in the freezer to make the halwa little bit firm.

Both the yuba-potato rounds and soymilk halwa tasted superb. Time consuming but worth my effort and I am glad that I tried this ancient classic Buddhist delicacy.

Here is the whole process in images. Enjoy!


Boiling homemade soymilk to pickup soymilk skins (Yuba, Milk Meegada)


Wrapping Potato curry in soymilk skins (Yuba, Milk Meegada)


Sauteing the Soymilk skin (yuba) wrapped potato curry rounds on low heat


Golden colored yuba-potato curry rounds - in closeup


Yuba-Potato Curry Round in fresh soymilk skin (soy paala meegada) with red chilli-garlic powder as garnish


Soymilk Halwa with dates and fresh coconut


More about Yuba - Here and from Egullet
Yuba making - in images
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Posted by Indira©Copyrighted in Potato, Soy (Tofu, Yuba), Dates (kharjuram), Sugar (Friday June 23, 2006 at 9:33 am- permalink)
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