Food-grade gypsum powder from Wah Loong, the traditional coagulant used in Hong Kong to set fresh soy milk into tofu fa, the silky soy pudding sold at dessert shops and street stalls. A small amount dissolved in water and poured into hot soy milk gives a smooth, wobbly curd with a clean soybean flavour. Serve warm with ginger syrup or brown sugar, or use it to make homemade tofu. Packed in Hong Kong.
Gypsum Powder
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Food-grade gypsum powder from Wah Loong, the traditional coagulant used in Hong Kong to set fresh soy milk into tofu fa, the silky soy pudding sold at dessert shops and street stalls. A small amount dissolved in water and poured into hot soy milk gives a smooth, wobbly curd with a clean soybean flavour. Serve warm with ginger syrup or brown sugar, or use it to make homemade tofu. Packed in Hong Kong.
Gypsum Powder
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