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Sweet Tofu Pudding (Doufu Hua/豆腐花)

Sweet Tofu Pudding (Doufu Hua/豆腐花)


Sweet Tofu Pudding (Doufu Hua/豆腐花) Recipe

Serves 6 people | Prep Time: 15 Minutes | Total Cook Time: 10 Minutes


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


Gula Melaka Syrup:

8 oz gula Melaka
1 cup sugar
1 screwpine (pandan) leaf, knotted


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)

  1. 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.
  2. 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.
  3. Make sure you stir the gypsum mixture well before pouring the soy milk into it.
  4. 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.
  5. Scrape off the top layer of the tofu pudding before serving.

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46 COMMENTS... read them below or add one

  1. Mark

    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?


    Warm regards,

  2. Joyce

    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.

      • Joyce Berry

        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?

  3. Diana

    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….

  4. ann

    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.

  5. luke

    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

  6. Susie

    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 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!

  7. tonny

    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 =[

  8. Angela Jaafar

    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?

  9. Honey

    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!

  10. Kas

    “I use gypsum (石膏), which is used by the Chinese to make tofu”

    This is the same stuff that they also use to make drywall. The drywall they make is toxic.

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