Dou Hua (Taiwanese Silky Tofu Pudding with Ginger Syrup)
Local name: 豆花
In short: Dou hua is Taiwan's silky tofu pudding: soy milk gently set with gypsum, served warm or cold with ginger brown sugar syrup and crunchy peanuts. It takes about 30 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 275 kcal
Dou hua is a soft, silky pudding made by setting fresh soy milk until it trembles like custard. Street vendors scoop it into thin sheets and top it with ginger brown sugar syrup and toppings such as peanuts, sweet beans or tapioca pearls. It is served warm in winter and chilled in summer. With rich soy milk and a still bowl, it is easier to make at home than it looks.
Instructions
- Simmer the brown sugar, water and ginger in a small pan over medium-low heat for 10 minutes until lightly syrupy. Strain, discard the ginger and keep the syrup warm, or chill it.
- Stir the gypsum, cornstarch and cold water together in a heatproof 1.5 liter (6 cup) bowl until completely smooth, with no lumps.
- Bring the soy milk to a boil in a pot over medium heat, stirring so it does not scorch or boil over. Simmer for 3 minutes, skim off the foam, then take it off the heat and wait 1 minute.
- Pour the hot soy milk into the bowl in one steady stream from about 30 cm (12 in) above, so it mixes with the gypsum. Do not stir. Skim off any bubbles.
- Cover the bowl with a plate and leave it completely undisturbed for 25 to 30 minutes, until the surface looks smooth and the pudding barely wobbles when the bowl is tilted.
- Use a wide, thin spoon to scoop the pudding in thin sheets into bowls. Pour over warm or chilled ginger syrup and add the peanuts and any other toppings. For a cold dessert, chill for 2 hours first.
Tips
- Do not stir, tilt or move the bowl while it sets. Any disturbance breaks the delicate curd and leaves a grainy pudding.
- If the pudding is too soft after 30 minutes, the soy milk was probably too thin or too cool. Use rich soy milk and pour it while it is very hot.
Questions and answers
What is dou hua?
Dou hua is a silky, spoonable tofu pudding made by gently setting soy milk with gypsum. It is eaten warm or cold with sweet ginger syrup and toppings such as peanuts, tapioca pearls and sweet beans.
Can I use store-bought soy milk?
Yes, as long as it is unsweetened and free of added thickeners or oils. Rich, high-protein soy milk sets best, so check the label and avoid thin, lightly flavored drinks.
Can I use something other than gypsum?
Glucono delta-lactone, often called GDL, is the usual alternative and gives a similarly silky set. Follow the package for the dose and method, because the amounts and temperatures differ from gypsum.
How long does it take to make Dou Hua (Taiwanese Silky Tofu Pudding with Ginger Syrup)?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Dou Hua (Taiwanese Silky Tofu Pudding with Ginger Syrup)?
About 275 kcal per serving, with 11 g of protein, 33 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 275 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 33 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 24 g |
| Sodium | 40 mg |
Estimated values, calculated from the ingredients.
