Go Back
–+ servings
Print Recipe
4.64 from 30 votes

Tofu Pudding

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.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour 10 minutes
Course: Chinese Recipes
Cuisine: Desserts
Keyword: tofu pudding
Servings: 8 bowls
Calories: 181kcal
Author: Bee Yinn Low

Ingredients

  • 5 cups homemade rich soy milk
  • 1 tablespoon gypsum
  • 1 tablespoon corn starch 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 the syrup reduces to a thicker consistency. If you make 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 boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.
  • 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.
  • Cover the pot with a kitchen towel and then with the lid. Let the tofu pudding set, for about 1 hour.
  • 6To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding. Discard.
  • Transfer the smooth and silken tofu pudding into a serving bowl. Add some warm syrup into the bowl and serve immediately.
    Tofu Pudding

Notes

  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 and 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 Nguyen (author of Asian Tofu), there will be too much agitation so the curd and whey get broken up and hence the tofu pudding will not be solid enough.
  5. Scrape off the top layer of the tofu pudding before serving.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 36g | Protein: 4g | Fat: 3g | Sodium: 77mg | Fiber: 1g | Sugar: 32g