Tofu Pudding

4.64 from 30 votes

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.

Prep Time10

Additional Time1

Total Time1 10

Course: Dessert

Cuisine: Chinese Recipes

Keyword: tofu pudding

Servings: bowls

Author: Bee Yinn Low

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.

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