4.6 from 90 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 Time
10 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 8 bowls
Calories: 181 kcal
Course:
Dessert
Cuisine:
Chinese
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
Cup of Yum
Notes
- 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.
- 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.
- Make sure you stir the gypsum mixture well before pouring the soy milk into it.
- 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.
- Scrape off the top layer of the tofu pudding before serving.
Nutrition Information
Serving
8servings
Calories
181kcal
(9%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Sodium
235mg
(10%)
Potassium
213mg
(6%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
580IU
(12%)
Vitamin C
11mg
(12%)
Calcium
296mg
(30%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 181
% Daily Value*
| Serving | 8servings | |
| Calories | 181kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 296mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.