Easy Chinese Tofu Pudding Dessert (Douhua)
This quick and easy Chinese tofu pudding dessert is smooth and silky, light and refreshing, and can be eaten either hot or cold, making it perfect to enjoy all year round.
Equipment
- 1 Sauce pan
Ingredients
Gelatine Version
- 550 ml Soy milk Preferably homemade soy milk
- 7 g Gelatine powder
Gypsum Powder Version
- 550 ml Soy milk Preferably homemade soy milk
- 3 g Gypsum Powder 1/2 teaspoon
- 4 g Cornstarch
- 30 ml Water 2 Tablespoons
Ginger Sugar Syrup
- 3 Slices Ginger
- 1 Piece Chinese brown sugar
- 1 Cup Water 250ml
Instructions
Gelatine method
- In a small bowl, add in the gelatine powder along with 3 tablespoons of soy milk.
- Mix everything well together until the gelatine powder turns into a thick paste.
- Pour the rest of the soy milk into a pot and heat it up over medium heat while constantly stirring it.
- Add the gelatine mixture into the pot as well.
- Mix everything well together and remember to continue stirring the pot!
- Continue cooking everything until the gelatine has fully dissolved in the pot.
- Once the gelatine has fully dissolved, pour out the mixture into a large bowl or container using a sieve.
- Scoop out any bubbles that you see at the top.
- Let the tofu pudding cool down at room temperature.
- Once the tofu pudding has cooled down, cover the tofu pudding with a lid and place it in the fridge for at least 4 hours before serving.
Gypsum powder method
- In a bowl, add in your gypsum powder and cornstarch together.
- Now add in 2 Tbsp of water to the gypsum powder and cornstarch mixture and mix everything well together and then set it aside.
- Then pour the soy milk into a pot and heat it up over medium heat while constantly stirring it to prevent the bottom of the pot from burning.
- Once the soy milk is simmering (bubbles start to form on the edges of the pot) immediately remove it from the stove.
- Now mix the gypsum powder and cornstarch mixture again to prevent it from settling at the bottom.
- Finally pour the soy milk into the gypsum powder mixture all in one motion from a height of about a foot. I recommend using a sieve when pouring out the soy milk to minimize the bubbles forming on the surface. DO NOT MIX IT after pouring the soy milk!!!
- If you see any bubbles, you can gently scrape it off (optional).
- Now take a cloth or kitchen towel and cover the bowl. You can also place a lid on top to hold the cloth in place. Don’t use plastic wrap in place of a kitchen towel as condensation will form and the water will drip back down into the tofu pudding.
- Cover the tofu pudding with the cloth for about 20 minutes before removing it and either serving it with the ginger sugar syrup or putting it in the fridge for later consumption.
Ginger Sugar Syrup
- In a small pot, add in your ginger slices, Chinese brown sugar, and water.
- Heat up the pot over medium heat until the brown sugar has fully melted, while occasionally mixing the pot.
- Once the brown sugar has fully melted, remove the pot from the stove or continue cooking it to make the syrup thicker.