Tofu Pudding (Doufu Hua). Tofu pudding, also known as doufu hua, may be made at home with these simple instructions. This recipe for sweet tofu pudding is straightforward.
Tofu pudding, also known as doufu hua or taufu fa in Chinese, is a sweet dish.
The sweet syrup drizzled over the silky pudding elevates it to the status of one of China’s greatest sweets.
You’ll discover how to create tofu pudding at home in this guide.
Doufu hua is something I’ve never attempted to make since I assumed it would be difficult and prone to error. After making this tofu pudding at home, I can tell you that it is a cinch to whip up at home.
Throughout my childhood, I ate a lot of doufu hua. Soy milk hawkers (vendors on the streets) sell daily-made soy milk and doufu hua to anyone wandering the streets or markets.
In addition, street vendors ride their mobile stalls or carts about the area, loudly advertising “doufu hua” as they go. When it’s hot and humid back home, soy milk and doufu hua are both wonderful options.
They’re by far my most favored!
TIPS:
A thicker variety of soy milk is essential for making the best homemade tofu pudding. Compared to homemade soy milk, store-bought soy milk is usually thinner.
Therefore, store-bought soy milk should be avoided when making tofu pudding from scratch at home. Using store-bought soy milk will not yield the greatest results for making doufu hua.
Soy milk is easy to make when you follow this recipe. A coagulant is the next item you’ll need.
The syrup is also needed to partner with the dessert tofu pudding.
Gula melaka (Malaysian palm sugar), which is similar to dark brown sugar but has a more complex flavor, is what I prefer over ginger and rock sugar syrup.
The best way to enjoy a Chinese sweet tofu pudding is to eat it immediately. While I don’t suggest freezing it, it will keep for up to a day in the refrigerator.
Please be aware that if you keep the tofu pudding overnight in the refrigerator, water will seep out of it.
Discard the water and add the syrup before serving. A single serving of this recipe provides 181 calories, which works out to 8 servings total.
INGREDIENTS:
- 5 cups of homemade rich soy milk
- 1 tablespoon of potato or corn starch
- 1 tablespoon of gypsum
- 1/3 cup of water
GINGER SYRUP:
- 226 g of rock sugar
- 1 piece peeled and pounded ginger
- 1 cup of water
- 1 pandan leaf (optional)
INSTRUCTIONS:
- When boiling, bring the ingredients to a boil, then lower the heat and simmer until the syrup thickens.
- Reduce the recipe by half if you’re making two syrups. Toss aside but keep the temperature moderate.
- Combine the gypsum, starch, and water in a mixing dish. Mix thoroughly.
- Bring a pot of soy milk to a boil. Skim off the foam and bubbles as soon as it reaches a boil. Turn off the heat.
- Add the gypsum mixture to a large pot with a low rim and mix thoroughly.
- The soy milk should be poured into the pot about a foot above the pot’s surface. Gypsum will be evenly distributed in the soy milk if this is done. STIR NOT.
- The saucepan should be covered with a kitchen towel and then the lid. It should be set for at least an hour.
- Scrape off the top layer of the tofu pudding with a shallow metal ladle before serving it. Discard.
- Place the silky tofu pudding in a serving basin and serve immediately. Serve the dessert right away with a dollop of heated syrup.
NOTE:
- Using homemade soy milk instead of store-bought soy milk is preferable. Soy milk produced from scratch has a deeper flavor. To make soy milk richer and thicker, you need to boil the milk longer and reduce it.
- Remove the soymilk’s foam and bubbles with a skimmer and gently pour the soy milk into the diluted coagulant to minimize bubbles on the top surface of the tofu pudding.
- Before adding the soy milk, stir the gypsum mixture thoroughly. Do not pour the gypsum mixture into the hot boiling soy milk since this will cause the gypsum to disintegrate.
- The curd and whey will be dissolved due to the excessive agitation, resulting in a crumbly tofu pudding.
- Before serving, remove the top layer of the tofu pudding.