Tofu pudding or Soy Bean Curd Dessert (豆腐花)
Tofu pudding or soy bean curd dessert in Chinese is called douhua or doufuhua (豆花 /豆腐花). And, it is a Chinese snack that made with very soft tofu. Also, it is usually sweet and serve as dessert. Like all tofu, tofu pudding requires a coagulant such as nigari (magnesium chloride), gypsum (calcium sulfate) and glucono delta lactone (GDL) are often use as a coagulant. However, in the states gypsum can be purchased in a small package in some Asian grocery stores. Since it is hard to find, I looked into other way to make it by substituting with gelatin. Therefore, this tofu pudding recipe I use gelatin instead.
Personally, I like to use gelatin because it is easier and don’t need to worry the amount of water. Normally, we make our own fresh soy milk to make soy bean curd dessert. However, it is quite a process. Therefore, I just use soy milk from a carton and works fine and tastes delicious as well. In addition, ginger is often added into the syrup and give more flavor to the syrup.
Ingredients:
Tofu pudding:
Unsweetened Soy milk 1000ml (around 4 cups and 1/4 cup)
Gelatin 2 tablespoons
Sugar 3 tablespoons
Syrup:
Water 2 cups
Brown sugar 1 cup
Ginger 3 slices (optional)
Instructions:
1. put a cup of soy milk into a saucepan, add gelatin and sugar then mix it fast and well. Then, turn on fire on medium to low until it’s bubbling.
2. Add the mixture with the rest of soy milk into a big container. Mix it well and refrigerate for 4-6 hours. (The best is overnight)
3. To make the syrup, add ginger, water and brown sugar until it boils for a couple minutes. Turn off fire. Set it aside and let it cool down.
4. Add the syrup to tofu pudding when it’s ready to serve. Enjoy!
Tofu Pudding
Ingredients
TOFU PUDDING:
- 1000 ml Unsweetened Soy milk (around 4 cups and 1/4 cup)
- 2 tablespoons Gelatin
- 3 tablespoons Sugar
SYRUP:
- 2 cups Water
- 1 cup Brown sugar
- 3 slices Ginger (optional)
Instructions
- put a cup of soy milk into a saucepan, add gelatin and sugar then mix it fast and well. Then, turn on fire on medium to low until it’s bubbling.
- Add the mixture with the rest of soy milk into a big container. Mix it well and refrigerate for 4-6 hours. (The best is overnight)
- To make the syrup, add ginger, water and brown sugar until it boils for a couple minutes. Turn off fire. Set it aside and let it cool down.
- Add the syrup to tofu pudding when it’s ready to serve. Enjoy!
Notes
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