rice: 1/2 cup? / teaspoon?
soya, beans: 2 cups
water: 6 cups
flour, wheat: 1/2 cup
salt, table: 3 cups

Dish Type: Other

Country: Philippines
Cooking Time (minutes): advanced (over night)

1. Clean, wash and soak soybeans overnight and drain.
2. Put soybeans in a casserole and cook until soft. Strain soybeans to remove water and cool.
3. Sundry the soybeans for 1/2 hour or dry under room temperature for 1 hour.
4. Add wheat flour to soybeans and stir until beans are covered.
5. Sprinkle rice ban with molds (3 days old) over beans and mix well.
6. Spread the mixture 1-2 inch thick in a native tray or "bilao". Cover it with clean cheese cloth or mix paper. Keep in a clean place for 3-4 days or until soybeans are covered with molds.
7. Prepare salt solution (3 cups of salt and 6 cups water). Transfer the mixture in a clean bottle or container with salt solution. Cover the container with a cheese cloth. Shake well.
8. To initiate fermentation, place the mixture under the sun for 5 days.
9. Then transfer the mixture to a dry shaded place to continue fermentation for about 1 1/2-2 months. Taosi can now be served or used for cooking.

For best quality Taosi lengthen the fermentation process.

Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna