Tofu Pudding
Craving the perfect tofu pudding (doufu hua) at home? Let me walk you through the steps to make smooth and silky tofu pudding—it’s a classic, comforting dessert that’s always a hit. This easy, foolproof recipe will give you amazing results every time, with a sweet syrup that takes it to the next level.
- Prep time
- 10 min
- Cook time
- 49 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups homemade rich soy milk
- 1 tablespoon gypsum
- 1 tablespoon cornstarch (or potato starch)
- 1/3 cup water
- 1 piece fresh ginger knob (peeled and pounded)
- 8 oz (230g) rock sugar
- 1 cup water
- 1 screwpine (pandan leaf, knotted, optional)
Instructions
- 1
Make the syrup by boiling the ingredients until it reduces to a thicker consistency. If you are making both syrups, reduce the amount by half. Set aside, but keep warm.
- 2
In a bowl, mix together the gypsum, starch, and water. Stir to combine well.
- 3
Bring the soy milk to a boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.
- 4
Stir the gypsum mixture and add it to a wide, low-rise pot (I used a Dutch oven). Pour the soy milk into the pot from about 1 foot above; this will ensure that the gypsum mixture distributes well in the soy milk. DO NOT STIR.
- 5
Cover the pot with a kitchen towel, then with the lid. Let the tofu pudding set for about 1 hour.
- 6
To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding and discard it. Transfer the smooth, silken tofu pudding to a serving bowl. Add some warm syrup to the bowl and serve immediately