Instructions: Soak soybeans at least 6 hours; drain. Place beans in blender and liquefy with 8 cups water. Strain through a chinois or cheesecloth and discard pulp.

Place rice flour in a bowl and pour half of soybean liquid on top; mix to a thin paste. Set aside.

Put remaining soybean liquid in large saucepan and turn upheat. Wait until liquid starts to steam before stirring. Stir in a clockwise direction, making sure not to change direction. You want to aerate the liquid. Once foam appears on surface, add rice flour paste and continue stirring.

Add hot water to gypsum powder or gelatin and make a paste. Paint inside and bottom of a large pot with this paste and immediately pour in soybean liquid.

Cover and let rest 20 minutes at room temperature until it looks like gelatin.

Let chill or scoop into individual bowls.

To prepare sauce: Combine sugars in saucepan and add equal parts water to make a simple syrup. Add ginger root and simmer. Add more sugar if needed.

Strain.

To serve: Pour sauce over individual bowls of bean curd and finish with a squeeze of lime juice. Although best served warm, dish can also be served cold.

Note: Available in Vietnamese markets.

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