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Tofu Pudding (Doufu Hua)


8 bowls


1 hour 10 minutes



– 5 cups homemade rich soy milk – 1 tablespoon gypsum – 1 tablespoon corn starch or potato starch – 1/3 cup water Ginger Syrup: – 1 piece (2 inch) fresh ginger knob, peeled and pounded – 8 oz. (226 g) rock sugar – 1 cup water – 1 screwpine, pandan leaf, knotted, optional

Step 1

 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. Set aside but keep warm.

Step 2

In a bowl, mix together the gypsum, starch and water. Stir to combine well.

Step 3

 Bring the soy milk to boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.

Step 4

Stir the gypsum mixture and add to a wide and low-rise pot. (I used a Dutch Oven.) 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.

Step 5

 Cover the pot with a kitchen towel and then with the lid. Let the tofu pudding set, for about 1 hour.

Step 6

To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding. Discard.

Step 7

Transfer the smooth and silken tofu pudding into a serving bowl. Add some warm syrup into the bowl and serve immediately.

Learn the step-by-step on how to make tofu pudding or doufu hua 豆腐花 at home. This sweet tofu pudding recipe is easy and fail-proof.

Thick Brush Stroke



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