Chilled Beancurd (tau huey) Recipe

The whole chilled beancurd (tau huey) craze started last year and I remember being fascinated by how smooth the texture was. It is rather different from the the traditional beancurd which tends to be "rougher" and is sweetened with sugar syrup and other toppings like red bean, grass jelly, etc. Put simply, chilled beancurd tastes like soy bean jelly.

Personally, I am a big fan of chilled beancurd over the traditional beancurd as I heard that traditional beancurd contains gypsum (石膏粉), which is also used in the manufacture of casting (plaster, surgical castings). Even though the amounts used are probably negligible but it still freaks me out that I am consuming something so seemingly inedible and highly artificial.