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Craving the perfect tofu pudding (doufu hua) at home? Let me walk you through the steps to make smooth and silky tofu pudding—it’s a classic, comforting dessert that’s always a hit. This easy, foolproof recipe will give you amazing results every time, with a sweet syrup that takes it to the next level.
Tofu Pudding
Tofu pudding (doufu hua, tofu hua, or taufu fa) is one of those desserts that’s both comforting and delicious. With its smooth, silky texture and sweet syrup, it’s no wonder it’s a favorite in Chinese cuisine.
In this easy, step-by-step recipe, I’ll show you how to make tofu pudding from scratch using a rich homemade soy milk base. We’ll also make a fragrant ginger syrup to go with it. Whether you’re making it for the first time or looking to perfect your technique, this recipe will give you a sweet, satisfying treat every time.
What Makes This Recipe Special
After I posted my “How to Make Soy Milk” recipe, a lot of you asked me to share my doufu hua (豆腐花) or tofu pudding recipe. Honestly, I never made doufu hua before because I thought it was tricky and prone to failure. But after giving it a try, I can confidently say this recipe is super easy to make at home.
I grew up in Penang, Malaysia, where doufu hua is a popular and beloved sweet treat. You could find street vendors selling freshly made soy milk and doufu hua everywhere, even hawkers cycling around the neighborhood, shouting “doufu hua!” as they passed by. Both soy milk and doufu hua are the perfect way to beat the hot, humid weather back home—and they’re still some of my absolute favorites.
Now that I’ve made it myself, I’m excited to share this simple, foolproof recipe with you!
This recipe is all about achieving that perfect texture! The combination of gypsum and cornstarch gives it that silky smoothness with just the right amount of firmness. I love using homemade soy milk because it adds such a rich, deep flavor, and the ginger syrup? It brings a sweet, aromatic kick that makes everything even better. With just a few ingredients and a little patience, you’ll have a comforting, mouthwatering dessert that’ll feel like a warm hug in a bowl!
Ingredients You’ll Need
- Homemade rich soy milk – Check out my Soy Milk recipe to make your own rich, homemade soy milk for this recipe. But if you don’t feel like making it from scratch, just grab some unsweetened soy milk without any additives or preservatives.
- Gypsum – I wouldn’t recommend using Epsom salt or nigari as substitutes for gypsum, though—they can mess with the texture and flavor. Stick with food-grade gypsum for the best results.
- Cornstarch
- Water
For all the details on each ingredient, be sure to check out the recipe card at the bottom of this post.
Shopping Guide: You can find food-grade gypsum at most Asian grocery stores, usually in the tofu-making section. It’s also available online, often labeled as “tofu coagulant” or “food-grade gypsum” on sites like Amazon. If you’re having trouble finding it locally, try natural or organic food stores—they might have it in their specialty sections.
Homemade Vs. Store-Bought Soy Milk
When it comes to making doufu hua, the soy milk you use really matters. Homemade soy milk is richer, fresher, and gives your dessert that smooth, creamy texture and fuller flavor. Plus, it’s free from preservatives and additives, making it the healthier choice.
If you’re feeling up for it, making soy milk from scratch is surprisingly easy and gives your dish that homemade touch. But hey, if you’re pressed for time, store-bought unsweetened soy milk can still do the trick—just be sure to choose one without any added sugars or preservatives. Some solid choices include Silk Unsweetened Soy Milk, Westsoy Organic Unsweetened Soy Milk, or Trader Joe’s Organic Unsweetened Soy Milk. They’re all free from unnecessary additives, so you’re still getting a good base for this recipe!
While homemade soy milk takes your dessert to the next level, both options can lead to a delicious, satisfying treat!
How To Make Chinese Tofu Pudding
First, make the syrup by boiling all the ingredients together until it thickens up a bit. If you’re making both syrups, just cut the amount in half. Once it’s done, set it aside but keep it warm so it’s ready when you need it!
Grab a bowl and mix together the gypsum, starch, and water. Give it a good stir until everything’s well combined.
Now, bring the soy milk to a boil. Once it starts bubbling, skim off the foam and any bubbles that form on top. Then, just turn off the heat.
Give the gypsum mixture a quick stir and pour it into a wide, low pot (I used a Dutch oven). Then, slowly pour the soy milk from about a foot above the pot—this helps the gypsum mix in evenly. Don’t stir it, just let it settle in on its own.
Now, cover the pot with a kitchen towel and then pop the lid on. Let the tofu pudding set for about an hour so it can firm up nicely.
Secrets To Perfect Doufu Hua
- For the best flavor, homemade Soy Milk is the way to go. But if you’re short on time, store-bought soy milk works just fine—just make sure it’s unsweetened and free from additives for the best results.
- Temperature is key! Let the soy milk cool off a bit before adding the gypsum mixture. This helps keep the texture silky and smooth without cooking the tofu pudding too quickly.
- When you pour the soy milk into the pot, resist the urge to stir. Just let it be and give it some time to set properly. Stirring can mess with that smooth, velvety texture we’re going for.
Frequently Asked Questions
Yes, you can definitely make the ginger syrup ahead of time! Just store it in the fridge, and it’ll keep for up to a week. When you’re ready to serve, simply reheat it, and you’re good to go.
Please read this guide “Tofu Coagulant Guide: What to Buy and Where to Find It”.
First, check that the soy milk wasn’t too hot when you added the gypsum mixture—hot, but not boiling, is the way to go. Also, make sure the gypsum and starch are fully dissolved in water before mixing them in. If you’re using store-bought soy milk, be sure it’s unsweetened and free from additives.
It is best served the same day it’s made. I don’t recommend freezing it, but you can certainly keep it in the refrigerator for a day. Please note that water may seep out from the tofu pudding if stored overnight. To serve, simply discard the water and add the syrup.
This recipe is yields 8 servings and each serving is only 181 calories per serving.
What To Serve With This Recipe
Serve this dessert with other Chinese dishes. For a healthy Chinese meal, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Tofu Pudding
Ingredients
- 5 cups homemade rich soy milk
- 1 tablespoon gypsum
- 1 tablespoon cornstarch , or potato starch
- 1/3 cup water
Ginger Syrup:
- 1 piece fresh ginger knob, peeled and pounded
- 8 oz (230g) rock sugar
- 1 cup water
- 1 screwpine, pandan leaf, knotted, optional
Instructions
- Make the syrup by boiling the ingredients until it reduces to a thicker consistency. If you are making both syrups, reduce the amount by half. Set aside, but keep warm.
- In a bowl, mix together the gypsum, starch, and water. Stir to combine well.
- Bring the soy milk to a boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.
- Stir the gypsum mixture and add it to a wide, low-rise pot (I used a Dutch oven). Pour the soy milk into the pot from about 1 foot above; this will ensure that the gypsum mixture distributes well in the soy milk. DO NOT STIR.
- Cover the pot with a kitchen towel, then with the lid. Let the tofu pudding set for about 1 hour.
- To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding and discard it. Transfer the smooth, silken tofu pudding to a serving bowl. Add some warm syrup to the bowl and serve immediately
Notes
- For the best flavor, homemade Soy Milk is the way to go. But if you’re short on time, store-bought soy milk works just fine—just make sure it’s unsweetened and free from additives for the best results.
- Temperature is key! Let the soy milk cool off a bit before adding the gypsum mixture. This helps keep the texture silky and smooth without cooking the tofu pudding too quickly.
- When you pour the soy milk into the pot, resist the urge to stir. Just let it be and give it some time to set properly. Stirring can mess with that smooth, velvety texture we’re going for.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my goodness, we followed your recipe exactly and it was soooooo perfect!!! We serve it with ginger sugar water and it brought back all the lovely childhood memories! Thank you so much! All the best.
Thanks for trying my recipe. Please try more: https://rasamalaysia.com/recipe-index-gallery/
Hi, Can I use agar agar powder instead of gypsum?
You can try. I am not sure because I didn’t use it.
I made this for my wife and the texture was perfect but she says it has a sour taste. I have no idea why it would taste sour. Is it supposed to taste sour without the syrup?
It always has a slightly sour taste, probably from the gypsum, even if you get from restaurants. You have to discard the yellowish water sipping out of the tofu before adding the syrup.
Just tried out your recipe!! Incredibly smooth and tasty lots of compliments from my family. THANK YOU!
Thanks Louise, I am so happy that you and your family liked my sweet tofu pudding recipe. :)
Can I make this using nigari instead and if so, do I have to do anything different to the recipe? Thank you!
do you have any idea where can i buy food grade gypsum here in UAE?
i tried to order online seems like they are not doing a delivery here in UAE
Hi, do I need to make it with soy milk that’s already sweetened or should I just use plain soy milk without the sugar?
Without sugar.
we call it Kembang Tahu in Indonesia…
Hi, can I make this with store bought soy milk?
You can try.
what exactly are rock sugar and gula melaka? what do they look like/where can i buy them?
I tried making this several times, but I can’t get it to set. It looks almost solid but is way too soft and crumbles into a milky emulsion (no solids left, have to slurp it from a spoon) as soon as I try to spoon it out. Your recipe makes it look so simple! Any idea what I’m doing wrong?
I am sorry but it’s not possible for me to know, your measurement is probably off.