Name: Tofu Pudding with Longan and Red Date Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups High-quality unsweetened soy milk; 1 tsp Gypsum powder (food-grade calcium sulfate); 1.5 tsp Cornstarch; 2 tbsp Water (for coagulant); 0.5 cup Dried longans; 10 pieces Dried red dates (pitted); 0.25 cup Rock sugar; 2 cups Water (for syrup)

"Indulge in the velvety smoothness of homemade tofu pudding, gently bathed in a nutrient-rich syrup crafted from dried longans and red dates. This light and comforting dessert offers a delicate balance of earthy soy and floral sweetness that can be enjoyed warm or chilled."

Ingredients

Qty	Item
4 cups 1000 ml	High-quality unsweetened soy milk
1 tsp 5 g	Gypsum powder (food-grade calcium sulfate)
1.5 tsp 7 g	Cornstarch
2 tbsp 30 ml	Water (for coagulant)
0.5 cup 50 g	Dried longans
10 pieces 10 pieces	Dried red dates (pitted)
0.25 cup 50 g	Rock sugar
2 cups 500 ml	Water (for syrup)

How to Make Tofu Pudding with Longan and Red Date Syrup

Prepare the syrup: Combine 500ml water, dried longans, red dates, and rock sugar in a small pot. Bring to a boil, then reduce heat and simmer for 20 minutes until the fruit is plump and the syrup is fragrant. Keep warm.

In a deep, heatproof ceramic or glass bowl, whisk the gypsum powder, cornstarch, and 30ml of water together until a smooth slurry forms.

Pour the soy milk into a pot and heat over medium heat. Stir constantly to prevent scorching until it reaches a gentle boil (about 85°C/185°F). Remove from heat immediately.

Give the slurry in the bowl one final quick stir. Hold the pot of hot soy milk about 30cm above the bowl and pour it in quickly and steadily. This height creates the necessary turbulence to mix the coagulant without stirring.

Immediately skim off any bubbles on the surface with a spoon. Cover the bowl with a clean kitchen towel (to catch condensation) and a lid. Let it stand undisturbed for 20 minutes.

Once the pudding is set and firm to a light touch, use a wide, shallow spoon to scoop thin slices into serving bowls. Ladle the warm longan and red date syrup over the pudding and serve.

·
Use soy milk with a high protein content (at least 3.5g per 100ml) for a firm and successful set.
·
Never stir the soy milk once it has been poured into the coagulant, as this will break the curd and prevent it from setting.
·
A kitchen towel placed under the lid is essential to prevent water droplets from falling onto the pudding surface and causing pits.
·
If the pudding is too soft, ensure your soy milk reached at least 85°C before pouring.

Frequently Asked Questions

Can I use store-bought soy milk?

Yes, but it must be unsweetened and have a high soy protein concentration. Avoid 'soy drinks' which are too diluted to set properly.

Where can I find gypsum powder?

Food-grade gypsum (calcium sulfate) is available at most Asian grocery stores or specialty baking shops.

Can I serve this dessert cold?

Absolutely. Let the pudding and syrup cool to room temperature, then refrigerate both separately before serving.

What can I use instead of rock sugar?

You can use palm sugar or light brown sugar, though rock sugar provides a cleaner, more neutral sweetness that highlights the longans.

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