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Dou Hua
Silken Tofu Pudding
A delicate and comforting Chinese street snack, Dou Hua features incredibly silky smooth tofu served warm in a fragrant ginger-infused brown sugar syrup. Its gentle texture and subtly sweet flavor make it a perfect light dessert or snack.
đ§ Ingredienser
- 200 g Dried soybeans(Choose good quality, fresh soybeans for best results.)
- 2 L Water(Divided: 1 L for blending soybeans, 1 L for soy milk.)
- 1 tsp Gypsum powder (food grade)(Also known as calcium sulfate. This is the traditional coagulant for Dou Hua. Ensure it is food grade. If unavailable, a small amount of Epsom salt (magnesium sulfate) can be a substitute, but gypsum powder yields the best texture.)
- 3 inches Fresh ginger(About a 3-inch piece, peeled and thinly sliced or roughly chopped for the syrup.)
- 150 g Brown sugar(Adjust to taste. Dark brown sugar will give a richer flavor.)
- 250 ml Water for syrup(Approximately 1 cup.)
đšâđł Instruktioner
- 1
Rinse the dried soybeans thoroughly under cold water. Place them in a large bowl and cover with plenty of fresh water (at least 3 times their volume). Let them soak overnight, or for at least 8-12 hours, until they have doubled in size and are plump. Drain and rinse the soaked beans.
â±ïž 12 hours (soaking) - 2
In a blender, combine the drained soybeans with 1 L of fresh water. Blend on high speed until completely smooth, about 2-3 minutes. Strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag into a large pot. Squeeze out as much liquid as possible to extract all the soy milk. Discard the pulp (okara).
â±ïž 10 minutes - 3
Add the remaining 1 L of water to the strained soy milk in the pot. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and simmer gently for about 10-15 minutes, stirring frequently. Skim off any foam that rises to the surface. The soy milk should smell slightly nutty and cooked.
â±ïž 20 minutes - 4
While the soy milk simmers, prepare the coagulant mixture. In a small bowl, dissolve the gypsum powder (or chosen coagulant) in about 50 ml (1/4 cup) of warm water. Stir well until completely dissolved. Set aside.
â±ïž 5 minutes - 5
Remove the soy milk from the heat. Let it cool slightly for about 5-10 minutes. The ideal temperature is around 80-85°C (175-185°F). This temperature is crucial for proper setting. Gently stir the soy milk, then slowly drizzle the dissolved gypsum mixture evenly over the surface. Do NOT stir after adding the coagulant.
â±ïž 10-15 minutes (cooling) - 6
Cover the pot immediately with a lid. Let the mixture sit undisturbed for at least 2 hours, or until the tofu pudding has set. It should feel firm yet jiggly, with a smooth, silky surface. Avoid any movement or shaking during this time, as it can disrupt the setting process.
â±ïž 2 hours (setting) - 7
While the tofu sets, prepare the ginger syrup. In a small saucepan, combine the sliced ginger, 250 ml (1 cup) of water, and brown sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer gently for 10-15 minutes until the syrup has slightly thickened and is fragrant with ginger. Strain the syrup to remove the ginger pieces, if desired, or leave them in for extra flavor.
â±ïž 15 minutes - 8
To serve, gently scoop the silken tofu pudding into individual serving bowls using a large spoon or ladle. Be careful not to break the delicate pudding. Ladle the warm ginger syrup over the top. Serve immediately while warm.
â±ïž 5 minutes
đĄ Proffstips
- âThe precise amount of coagulant is critical for achieving the perfect silky texture. Too much can make it grainy, too little and it won't set.
- âDo not disturb the pot while the tofu is setting. Even slight vibrations can prevent it from forming a smooth, cohesive pudding.
- âThe ginger syrup is traditional, but feel free to adjust the sweetness and ginger intensity to your preference. Other syrups like black sugar or even a simple sugar syrup can be used.
- âEnsure your gypsum powder is food-grade. It's a key ingredient for authentic Dou Hua.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with fresh fruit slices like mango or berries.
- Use black sugar or palm sugar for a deeper, caramel-like syrup.
- Add a splash of soy sauce to the syrup for a savory-sweet contrast.
- Top with toasted sesame seeds or chopped peanuts for added texture.