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Sweet Tofu Pudding (Doufu Hua/豆腐花) Recipe
Serves 6 people | Prep Time: 15 Minutes | Total Cook Time: 10 Minutes
Ingredients:
6 cups homemade soy milk
2 teaspoons gypsum
2 teaspoons cornstarch or potato starch
1/3 cup water
Ginger Syrup:
One 2-inch piece fresh ginger, peeled and pounded
8 oz rock sugar
1 cup water
1 screwpine (pandan) leaf, knotted
OR
Gula Melaka Syrup:
8 oz gula Melaka
1 cup sugar
1 screwpine (pandan) leaf, knotted
Method:
Make the syrup by boiling the ingredients until the syrup reduces to a thicker consistency. If you make both syrups, reduce the amount by half.
In a bowl, mix together the gypsum, starch and water. Stir to combine well.
Bring the soy milk to boil. As soon as it boils, skim off the foam/bubbles. Turn off the heat.
Stir the gypsum mixture and add to a wide pot. Pour the soy milk into the pot, at about 1 foot above the pot. This will make sure that the gypsum mixture distributes well in the soy milk. DO NOT STIR.
Cover the pot with a kitchen towel and then with the lid. Let the tofu pudding set, for about 1 hour.
To serve, use a shallow ladle to scrape some of the tofu pudding into a serving bowl. Add some syrup and serve immediately.
Cook’s Notes:
(Suggested by Andrea Nguyen, author of Asian Tofu)
- Preferably, use homemade soy milk instead of store-bought soy milk. Homemade soy milk tends to be richer. If you use store-bought soy milk, boil it longer and reduce it so it becomes richer and thicker.
- To minimize the bubbles that form at the top surface of the tofu pudding, skim off the foam/bubbles at the top of the soy milk and pour the soy milk gently into the diluted coagulant.
- Make sure you stir the gypsum mixture well before pouring the soy milk into it.
- DO NOT do it the other way around, meaning pouring the gypsum mixture into the hot boiling soy milk. According to Andrea, there will be too much agitation so the curds and whey got broken up, hence the tofu pudding will not be solid enough and pudding-like.
- Scrape off the top layer of the tofu pudding before serving.
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SHARE THE RECIPE & PHOTOS:
I love taufu fa. Always have at dim sum restaurant but it’s not smooth but grainy…yours look great.
OH YESSS!!! Thank you very much for sharing this recipe, Bee. Always wanted to make home-made tau-foo-fah.
Question: I’m experiencing a bit of trouble sourcing gypsum at my local grocery shops/supermarkets. Can I use anything else as a substitute, say agar-agar for example?
Cheers!
Warm regards,
Mark
Mark, order it online or go to a home brewing supply shop. Agar agar will make tofu jello. I imagine you can imagine the resulting texture.
Thanks for the advice, Andrea. Will search around for gypsum :)
we call this tau huei in philippines I love this ^^
where did you get the gypsum powder??? please recommend a link for me to buy at America and thx :)
Where can we get gypsum online?
You can buy it here: http://www.asiansupermarket365.com/Gypsum-Fibrosum-Powder-16oz-454g-p/pwgpybw.htm
What is gypsum? and where can I find them in New Jersey? thanks
Gypsum can be purchased at home brewing supply shops. The stuff sold at Asian markets can have funky/perfumy smells.
You can also buy it online here: http://www.asiansupermarket365.com/Gypsum-Fibrosum-Powder-16oz-454g-p/pwgpybw.htm
Thank you so much for sharing the recipe.
Hi Bee, I know that many traditional 豆花 recipes use 石膏 as the coagulant.
I was wondering if you have come across any information if it is actually safe to eat? I’ve come across some recipes using gelatin or agar powder but I don’t know if they result in the same texture we desire.
Thank you for your great and user friendly recipes!!!
Joyce, use food-grade gypsum. It’s not the same as what’s in drywall.
As mentioned in my earlier responses, you can buy gypsum at home brewing supply shops — where people get beer or wine making stuff. It’s used to tweak pH levels. Or order it online.
There are certain types of tofu, such as almond tofu that are gelled with agar-agar or gelatin. But the texture is not the same as doufu hua.
Thank you for your informative feedback! I really appreciate it. Do you happen to know if the Japanese tofu coagulant nigari can also be used to produce the same texture we look for in dou hula?
The Malaysian in me is craving this so badly! Following my favorite food blogs on the NuffnangX app makes me so hungry *SOBS* :(
I am very happy to have found your blog.
I have a blog of Italian recipes, but I like to experiment with new flavors.
I think your recipes are delicious.
Got to say, I’m glad I found your blog. Have tried a couple of recipes and they are delicious!!! Cant wait to cook Dou fu hua….
Thanks for being a reader on Rasa Malaysia. Enjoy the doufu hua recipe. :)
This looks so yummy. In my country, we add coconut milk too. It gives a tofu very creamy taste.
Personally, I would not use gypsum powder in my food. I normally substitute is with agar agar powder. I avoid the gypsum powder at all costs.
Hi Ann, it’s personal preference, however if you eat tofu, you’re sure to consume some gypsum. I always believe that if we eat everything moderately, it’s fine.
HI Bee,
I got the gypsum powder after a long search for it. A quick question is that when u say 2 teaspoon of gypsum powder, does it mean “level teaspoonful” or “mountain-like full teaspoon”?
It is because i heard the shop keeper saying that too much of it will make the tau fu fa hard.
I am going to make it tomorrow morning once the soybean is soaked overnight :D
Thanks
1 teaspoon is level teaspoon.
AsianSupermarket365 has gypsum powder. Here is the link http://www.asiansupermarket365.com/Gypsum-Fibrosum-Powder-16oz-454g-p/pwgpybw.htm
Bee, I had this for dessert yesterday after dimsum. Here in the Philippines we call it taho…served with the same syrup and with the mini tapioca pearls. It comes made to order in a small wooden pail..so so delicious. My sister is off to Penang in November..I have given her your email address so that she can check about the culinary tour. I am so jealous!
This is fantastic, Bee! I am excited to try this out when we get our own kitchen. It will be such a treat when my cravings for home flavors hit. Have a great week!
I followed your directions exactly, but my tofu isn’t becoming curdy its just a little more thick/ still liquid. I don’t know what could be wrong =[
I had the same problem as Tonny. I followed the directions to a “T” including making my own soy milk (which did turn out decently), but my pudding didn’t hardly thicken. What went wrong?
Add more gypsum powder.
Hi, I have tried your recipe, but my do fu hua came out a bit grainy. why is that?..please help….
Your filter or strainer didn’t strain well I guess.
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Do you know where to buy gypsum in Malaysia? That online store you linked to only ships to US and a couple other places. Thanks!
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