Name: Silken Tofu Pudding (Douhua)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup Dried yellow soybeans; 5 cups Water (for blending); 1 tsp Glucono Delta-Lactone (GDL); 1 tbsp Cornstarch; 0.5 cup Brown sugar or slab sugar; 4 pieces Fresh ginger, sliced; 1 cup Water (for syrup)

"This Silken Tofu Pudding, or Douhua, is a velvety-smooth custard made from soy milk that melts effortlessly on the tongue. Drizzled with a warm, spicy ginger-infused brown sugar syrup, it's a comforting and traditional treat that strikes the perfect balance of lightness and sweetness."

Ingredients

Qty	Item
1 cup 200 g	Dried yellow soybeans
5 cups 1.2 l	Water (for blending)
1 tsp 3 g	Glucono Delta-Lactone (GDL)
1 tbsp 8 g	Cornstarch
0.5 cup 100 g	Brown sugar or slab sugar
4 pieces 20 g	Fresh ginger, sliced
1 cup 240 ml	Water (for syrup)

How to Make Silken Tofu Pudding (Douhua)

Soak the dried soybeans in plenty of water for at least 8 hours or overnight until fully hydrated.

Drain the beans and blend them with 1.2 liters of fresh water until completely smooth. Strain the mixture through a nut milk bag or cheesecloth into a large pot, squeezing firmly to extract all the soy milk.

Bring the soy milk to a boil over medium heat, stirring constantly to prevent the bottom from burning. Once it boils, reduce heat and let it simmer for 10-15 minutes to ensure the soy milk is thoroughly cooked.

In a large heatproof container (like a ceramic pot), whisk together the GDL, cornstarch, and 2 tablespoons of water until no lumps remain.

While the soy milk is still very hot (about 85-90°C), pour it quickly from a height of about 30cm into the container with the coagulant mixture. Do not stir. Skim off any bubbles on the surface immediately.

Cover the container and let it sit undisturbed for 20 minutes until the pudding has set into a soft custard.

Make the syrup by combining brown sugar, ginger slices, and water in a small saucepan. Simmer for 10 minutes until slightly thickened.

Use a flat spoon or a shallow ladle to scoop thin, delicate layers of the tofu pudding into serving bowls. Drizzle with the warm ginger syrup and serve immediately.

·
Pouring the soy milk from a height helps the coagulant mix evenly without the need for manual stirring, which can prevent the pudding from setting properly.
·
Ensure your soy milk is at the correct temperature; if it is too cool, the GDL will not activate properly to set the pudding.
·
Use a very fine mesh strainer or nut milk bag to ensure the soy milk is silky and free of pulp (okara).
·
If using store-bought soy milk, ensure it is the 'refrigerated' kind with high protein content and no added oils or thickeners.

Frequently Asked Questions

What is GDL and where can I find it?

GDL stands for Glucono Delta-Lactone, a natural food acid used as a coagulant. It can be found in Asian grocery stores or online.

Can I eat Douhua cold?

Yes! Douhua is delicious both warm or chilled. Simply refrigerate the set pudding and the syrup separately before serving.

Why didn't my tofu pudding set?

The most common reasons are the soy milk being too thin (not enough beans), the temperature being too low when pouring, or using soy milk with additives.

How long does homemade Douhua keep?

It is best enjoyed fresh, but it can be stored in the refrigerator for up to 2-3 days in an airtight container.

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