Name: Chilled Tofu Pudding with Palm Sugar Syrup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1000 ml Unsweetened high-quality soy milk; 1.5 tbsp Gelatin powder; 150 g Palm sugar (Gula Melaka); 100 ml Water; 2 pieces Pandan leaves, knotted; 2 slices Fresh ginger, sliced

"This chilled tofu pudding, traditionally known as Tau Hu Huay, is a delicate and refreshing Asian dessert that offers a silky texture. Each spoonful is enhanced by a deep, caramel-like syrup made from premium palm sugar and aromatic pandan leaves."

Ingredients

Qty	Item
1000 ml 1000 ml	Unsweetened high-quality soy milk
1.5 tbsp 12 g	Gelatin powder
150 g 150 g	Palm sugar (Gula Melaka)
100 ml 100 ml	Water
2 pieces 2 pieces	Pandan leaves, knotted
2 slices 2 slices	Fresh ginger, sliced

How to Make Chilled Tofu Pudding with Palm Sugar Syrup

Pour the soy milk and one knotted pandan leaf into a medium saucepan. Heat over medium heat until it just begins to simmer, then immediately remove from the heat.

Sprinkle the gelatin powder over 3 tablespoons of cold water in a small bowl and let it bloom for 5 minutes.

Stir the bloomed gelatin into the warm soy milk until completely dissolved. Strain the mixture through a fine-mesh sieve into a shallow container to remove any lumps or bubbles.

Skim off any remaining bubbles from the surface for a smooth finish. Cover and refrigerate for at least 4-6 hours, or until firmly set.

While the tofu sets, prepare the syrup by combining the palm sugar, 100ml water, one pandan leaf, and ginger slices in a small pot.

Simmer over low heat for 10-12 minutes until the sugar has dissolved and the syrup has thickened slightly. Remove the ginger and pandan leaf, then let the syrup cool completely.

Once the pudding is set, use a wide, shallow spoon to scoop thin slices of the tofu into serving bowls. Drizzle generously with the cooled palm sugar syrup and serve chilled.

·
For the smoothest texture, avoid boiling the soy milk too vigorously as it can create air bubbles.
·
Using high-protein, fresh soy milk from a local producer will result in a much richer flavor than long-life carton milk.
·
If using agar-agar instead of gelatin, the texture will be firmer and more brittle; adjust the quantity carefully.
·
Strain the syrup before serving to ensure a crystal-clear appearance.

Frequently Asked Questions

Can I make this recipe vegan?

Yes, simply replace the gelatin powder with agar-agar powder, though you will need to boil the agar-agar with the soy milk for a few minutes to activate it.

How long does the tofu pudding last in the fridge?

It is best consumed within 2 to 3 days. After that, it may start to release water and lose its firm texture.

Why didn't my tofu pudding set?

This usually happens if the gelatin wasn't fully dissolved or if the soy milk was too hot when the gelatin was added, which can sometimes weaken its setting power.

Can I use brown sugar if I can't find Gula Melaka?

You can, but you will miss the characteristic smoky, floral notes. Dark brown sugar combined with a touch of molasses is the closest substitute.

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