Soft beancurd in syrup (Tau Foo Fah)

Ingredients : (makes about 6 - 8 bowls)
300 gm soy beans (soaked for at least half a day)
2 tsp "Sek Kou"/limestone powder
1.5 tbsp cornstarch (Must)
1.2-1.5 ltr water

Method:
1. After soaking the beans for at least 1/2 day, discard the water. Divide beans into three portions.
2. Place 1/3 of beans into a blender and add 1/3 of the water into the blender and blend to a count of 5 seconds. Repeat for another 2 times. (Be careful not to blend too long or the soy milk will turn out slimy.
3. Pour it out into a large basin/container.
4. Repeat the process for the remaining beans.
5. Use a coffee strainer (those traditional cloth ones), pour in a lade or two if the blended beans mixture and squeeze out the milk into large pot. (Don't add additional water !!)
6. Bring soy milk to boil (when it starts to bubble, keep a watch over the stove so that it won't spill over)
7. Meanwhile, in another pot, put in the cornstarch and "Sek Kou" and dilute with 3 -4 tbsp of water.
8. "Flush" in the hot soy milk into the pot of flour mixture and leave it untouched until the curd is firm (about 5-10 minutes...)
9. The sugar syrup (depending on how sweet you want it to be) consist of sugar (cane or normal sugar or some like to have gula melaka) melted in water and pandan leave. The syrup should be sweeter so that once added into the beancurd, will be just nice and not bland.
10. Scoop up the beancurd layer by layer (occasionally discarding the water formed) into the serving bowl and add in desired amount of syrup. Eat while its hot.