Chinese · Breakfast · Snack
Douhua with Ginger Syrup
豆花
Wobbly, silky soy pudding made from scratch at home and spooned into bowls with a warming, lightly sweetened ginger syrup. It is comforting served warm and refreshing served chilled.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 24% · Protein 20%
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Ingredients
For 4 servings- 4 cups (1 litre)1,030 gunsweetened soy milk (plain, gluten-free)
- 1 tspfood-grade gypsum (calcium sulfate)
- 1 tbsp8 gcornstarch
- 3 tbsp45 gwater, for the coagulant
- 1 thumb-sized piece (about 8 cm)40 gfresh ginger, thinly sliced
- 1/4 cup, packed55 gbrown sugar
- 1 cup250 gwater, for the syrup
Steps
- 1
Pour the soy milk into a large saucepan and heat over medium, stirring often so it does not catch, until it steams and small bubbles form at the edge (about 85-90 °C / 185-195 °F), around 10 minutes.
- 2
While the soy milk heats, whisk the gypsum, cornstarch and 3 tbsp water in a large heatproof pot or bowl until smooth.
- 3
Give the coagulant mixture one more quick stir so nothing has settled.
- 4
Pour the hot soy milk into the coagulant in one go from about 30 cm high so it mixes itself; do not stir afterwards.
- 5
Skim off any foam from the surface with a spoon.
- 6
Cover with a clean tea towel and then a lid, and leave undisturbed for 20-25 minutes until set like soft custard.
- 7
Meanwhile, put the ginger, brown sugar and 1 cup water in a small pan and bring to a boil.
- 8
Lower the heat and simmer the syrup for 15 minutes until fragrant and slightly reduced, then strain out the ginger.
- 9
Scoop thin, wide slices of the set tofu pudding into four bowls using a shallow spoon.
- 10
Pour the ginger syrup over each bowl and serve warm, or chill both parts and serve cold.
Swaps, storage and make-ahead
Swaps
- Use white sugar or rock sugar instead of brown sugar for a lighter, clearer syrup.
- Use nigari (magnesium chloride) instead of gypsum if that is easier to find, adding a little at a time since it sets faster and firmer.
- Add a few slices of fresh pear or a strip of orange peel to the syrup for a fruity twist, or simply use fewer ginger slices for a milder flavour.
- Top with cooked red beans, peanuts or sweet potato for a heartier bowl, checking any packaged toppings are labelled vegan and gluten-free if you need them to be.
Storage
Refrigerate the tofu pudding and syrup separately in covered containers within 2 hours and eat within 2 to 3 days, as the pudding is softest and silkiest when fresh. Do not freeze the pudding, because it turns spongy and watery once thawed; the strained syrup keeps well in the fridge for about a week.
Make ahead
Make the ginger syrup up to 5 days ahead and keep it in a jar in the fridge, warming it gently before serving if you want it hot. The pudding can be set a day ahead and served chilled, or gently steamed for a few minutes if you prefer it warm.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Soy
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (358 g) | Per 100 g | |
|---|---|---|
| Calories | 153 kcal | 43 kcal |
| Protein | 7.6 g | 2.1 g |
| Carbohydrates | 21.6 g | 6 g |
| of which sugars | 14.6 g | 4.1 g |
| Fiber | 1.5 g | 0.4 g |
| Fat | 4.2 g | 1.2 g |
| of which saturated | 0.6 g | 0.2 g |
| Sodium | 104 mg | 29 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
