The Ultimate Guide to Making Douhua (Tofu Pudding)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 2/3 cups homemade soy milk ((or store-bought soy milk), cold or room temperature (*Footnote 1))
- 1/2 teaspoon gypsum ((*Footnote 2))
- Pinch of salt and/or sugar ((Optional, *Footnote 3))
- 1/2 cup brown sugar
- 1/2 cup water
- 1/2 ” ginger (, sliced)
Method
- Prepare a heatproof bowl or container that can hold at least 2 cups of water and will fit into your steamer. Add the gypsum, salt/sugar if using, and a small amount of soy milk to the bowl. Mix until fully dissolved. Then slowly pour in the rest of the soy milk and stir constantly to mix in the gypsum. Cover with plastic wrap.
- Add water to your steamer and bring it to a full boil. Add the bowl with the soy milk mixture, cover the steamer, and steam for 10 minutes over high heat.
- Once done, remove the steamer from the stove. Uncover carefully to let the steam out, and poke a few holes in the plastic with a fork to release condensation while the tofu cools.
- Once the steam is mostly released, remove the plastic wrap and serve the douhua warm or cold. (Footnote 4)
- Add the brown sugar, water and ginger to a small pot. Heat over medium heat until bringing to a boil. Turn to medium-low heat to reduce to a simmer, then cook for another 5 minutes.
- Pour over tofu pudding and enjoy!