Kembang tahu, also known as tahok in Central Java, is delicious on a rainy day. Not only is it good for your health, but it's also delicious. The texture of the tofu flower is very soft, similar to pana cotta with local wisdom. But unfortunately, tofu flower sellers are becoming increasingly difficult to find.

Tofu flower ingredients (serves 15):

 500 grams soybeans, soaked 4 hours, rinsed well
 1,600 ml hot water 4 teaspoons chaff (20 grams), dissolved with 200 ml boiling water 
Syrup ingredients: 
400 grams brown sugar 
100 grams granulated sugar
 4 pandan leaves 
2 liters of water 
300 grams ginger, minced




How to make ginger tofu sauce: 

1. After soaking, remove the skin of the soy beans. The yield after cleaning is 1,150 grams.
 2. Blend the soybeans and water and strain. The pulp is blended with the filtered water.
3. After soft, filter again. Blend the pulp again with the filtered water. Do it 1 more time. Finally, filter with a clean cloth. Discard the pulp. Discarded dregs 400 grams.
4. Bring the soybean water to a boil. Do not stir. Remove from heat. Stir briefly until the steam disappears.
5. Bring back to a boil. Stir until the steam disappears. Pour the soybean water into the pot with the shuck solution. Cover the pot and leave for 30 minutes.
6. Bring the syrup ingredients to a boil. Strain and cool. Spoon the tofu flower into bowls and serve with the sauce.