The preparation of Tau Fu Fah requires ingredients that are easily available and uncomplicated, but gives a delicious and nutritious result. The following are the main ingredients commonly used in serving Tau Fu Fah dishes by the Chinese community in Malaysia:

1. Soy Milk

Soy milk is the main basic ingredient for making Tau Fu Fah. It is made from soybeans that are soaked, ground and boiled to produce a protein-rich liquid. Soy milk plays an important role in giving Tau Fu Fah its smooth and soft texture. To ensure high quality Tau Fu Fah, the soy milk used must be fresh and without preservatives.

2. Coagulant (Coagulant Agent)

Coagulant is a substance used to coagulate soy milk to produce Tau Fu Fah which is soft like a pudding. In Malaysia, commonly used coagulants include:

Gypsum (Calcium Sulfate): The traditional coagulant that gives Tau Fu Fah a fine texture.

GDL (Glucono Delta-Lactone): A popular alternative that produces a smoother texture and slightly acidic taste.

Agar-agar: Used in a vegetarian version, resulting in a denser texture than gypsum.

3. Water

Water is an important element in the preparation of soy milk and to dissolve coagulants. The quality of the water also affects the taste and texture of Tau Fu Fah. Clean, filtered water is often used to ensure that the taste of soy milk is not contaminated by external elements.

4. Sugar Syrup

Sugar syrup is the main ingredient that creates the sweetness of Tau Fu Fah. In Malaysia, there are several variations such as: 

Brown sugar: Provides intense sweetness with a caramel aroma. 

Gula Melaka: Offers a more complex and aromatic taste. 

Ginger Syrup: Mixing ginger with brown sugar or melaka sugar gives a unique sweet and spicy taste, considered good for digestion.

5. Toppings (Optional)

Although the original Tau Fu Fah is usually served with only sugar syrup, there are a variety of toppings that can be added to give it a different texture and taste. Some popular toppings include:

Sesame Seeds: Toasted sesame seeds are sprinkled on top of Tau Fu Fah to add aroma and crunchy texture.

Roasted Peanuts: Roasted and crushed peanuts are sprinkled on top of the Tau Fu Fah to add fat and crunch.

Jelly or Agar-agar: Some modern variations of Tau Fu Fah are served with jelly or jelly to give it a different and interesting texture.

Sago: Some also add sago (small balls made from cassava starch) as a variation for a pleasant chewy texture.

6. Rock Sugar Water (Optional)

Some Tau Fu Fah fans prefer a syrup made from rock sugar, which gives it a lighter, clearer sweetness. The rock sugar is melted into a smoother, less concentrated syrup, making Tau Fu Fah lighter and less sweet.

7. Pandan Leaves (Optional)

Pandan leaves are used to give a fragrant aroma to sugar syrup. When boiling sugar syrup, pandan leaves are often added to add a layer of sweet and pleasant aroma. This is an optional ingredient but often used in traditional Tau Fu Fah servings in Malaysia.

Here is a step-by-step how to prepare Tau Fu Fah as practiced in Malaysian Tionghoa society:

Main Ingredients:

1 liter of soy milk (without sugar).

Coagulant: 1/2 teaspoon gypsum or GDL, dissolve in 1/4 cup water.

Sugar syrup: 1 cup brown sugar/melaka sugar, 1 cup water, pandan leaves (optional), sliced ​​ginger (optional).

Steps:

Prepare Soy Milk:

Soak, grind, and strain soybeans (if using fresh soybeans) or use ready-made soy milk.

Boil soy milk until boiling, stirring for 5-10 minutes.

Add Coagulants:

Mix coagulant in water, pour into a large container.

Pour Soy Milk:

Pour the hot soy milk into the coagulant container slowly. Do not stir, let freeze 30 minutes - 1 hour.

Prepare Sugar Syrup:

Cook brown sugar/melaka with water, pandan leaves, and ginger until thick. Remove the pandan/ginger before serving.

Serve Tau Fu Fah:

Scoop out the soft Tau Fu Fah, pour sugar syrup to taste.

Important Tips:

Discard the foam while boiling the soy milk.

Do not stir after adding the coagulant.

Allow to freeze undisturbed.

Additional Options:

Toppings like sesame seeds, peanuts, or ginger syrup.