Douhua (Silky Tofu Pudding Dessert)

Name: Douhua (Silky Tofu Pudding Dessert)
Prep time: 10 min
Cook time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: unsweetened soy milk 500 ml; gelatin powder 1.5 tsp; water 2 tbsp; brown sugar 3 tbsp; ginger slices 3 pcs; water 120 ml

Quick answer

Active time: 25 min
Waiting: See the steps
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Douhua is traditionally set with a coagulant such as gypsum, but this home version uses gelatin to set the soy milk into a pudding.

It wobbles on the spoon, and goes under a cooled syrup of brown sugar simmered with ginger.

Ingredients

servings

IngredientAmount

ginger slices3 pcs

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Instructions

6 steps

1

Sprinkle 1.5 teaspoons gelatin powder evenly over 2 tablespoons cold water, not in one mound.

Let it bloom for 5 minutes until no dry powder remains and the mixture looks swollen and opaque.
2

Pour 500 ml unsweetened soy milk into a saucepan and set it over low heat.

Stir slowly across the bottom so it does not catch, and watch for fine bubbles forming only around the edges.
3

When the soy milk reaches about 65 C, turn off the heat.

Stop while it is steaming gently, before it boils, because a hard boil can make the flavor rough and more beany.
4

Add the bloomed gelatin to the warm soy milk and stir slowly with a spatula.

Keep the motion gentle and dissolve it completely, stopping only when no visible grains remain.
5

Strain the mixture through a fine sieve into two heatproof serving bowls.

Skim off surface bubbles, cover the bowls, and refrigerate for at least 2 hours, or 4 hours for a cleaner set.
6

Combine 3 tablespoons brown sugar, 3 ginger slices, and 120 ml water over medium heat.

Once the sugar dissolves, simmer on low for 5 minutes, cool slightly, and spoon over the chilled pudding.