Bua loy ginger soup (sweet ginger soup)

Main Dish
4 servings
15 min
20 min
Very Easy
The color of brown sugar taste is not sweet aroma of ginger held together with sugar, a little spicy flavor.


Number of serving: 4
500 g of soybean

12 cups of water

2 tablespoons of Calcium Sulfate

4 tablespoons of tapioca flour

1 kg of old ginger


  • Soak soybean in hot water about 1-3 hours or until it inflate.Take all crust and clean soybean.Blend soybean, while blend add water little by little.
  • Then filter with white and thin fabric.Put soymilk on fire, always stir it. If boil put it down from fire.
  • Burn calcium sulfate then pestle it. Sift it one time before use.Mix tapioca flour with calcium sulfate and water 1/4 cup to pot which you let soymilk hard.
  • Strongly pour soymilk to pot (ingredient no.6) and do not stir it. Let it hard without move or shake.
  • PrĂ©paration for making ginger soup. Clean ginger and pound it lightly, add it to water and boil it.


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