Douhua
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 93, total fat 1 G., saturated fats 0 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 384 mg, sugar 10 G.
Calories 93, total fat 1 G., saturated fats 0 G., proteins 3 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 384 mg, sugar 10 G.
Tofu pudding (also known as dou fu hua) has a light, fresh flavor and an incredibly soft texture—softer than silken tofu! It pairs beautifully with anything from savory, vibrant pickles to spicy chili oil and soy sauce, but it's typically served at dim sum restaurants as a dessert. The waiter pushes the dou hua around on a separate trolley in a large metal pot and asks, "Would you like it with syrup?" This refers to sweet ginger syrup, which pairs well with this pudding. Restaurants often use tens of liters of soy milk and a special coagulant, measured to the nearest 0.1 gram, but for home cooking, food-grade plaster of Paris is best. Its only drawback is a dry mouth, but the ginger syrup alleviates this.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 pieces of brown sugar or 1 cup of light brown sugar
- 2.5 cm ginger root, thinly sliced
- 1.5 tsp food grade gypsum (calcium sulfate dihydrate; see Note)
- 1 teaspoon granulated sugar
- 2 1/3 cups unsweetened soy milk, store-bought (see Note)
We recommend
Recipes with similar ingredients: tofu, ginger root, soy milk
Cooking the dish according to the recipe:
- Combine brown sugar, ginger, and 3/4 cup cold water in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer until slightly thickened, about 5 minutes. Turn off the heat, cover, and let simmer until ready to use.
- Place a steamer basket over a large wok or cauldron, large enough to fit a 20cm round cake pan. Fill the basket with water almost to the top, but not touching it. Cover and bring to a boil over high heat.
- Mix the plaster of Paris, granulated sugar, 1/8 teaspoon of salt, and 2 tablespoons of soy milk in a small bowl until the sugar and salt dissolve. Let the plaster of Paris sit until the mixture begins to bubble or foam, about 5 minutes.
- Pour the plaster mixture into a 20cm round metal pan (regular or nonstick). Pour the remaining soy milk into the pan and stir until the plaster mixture is well combined with the milk. Cover with a heatproof plate, transfer to a steamer, cover, and cook over medium heat until the dough is set but still slightly jiggly, about 20 minutes. Turn off the heat and let cool slightly, about 5 minutes. Carefully remove the plate.
- Meanwhile, strain the ginger syrup into a small bowl and set aside.
- Check the tofu pudding for doneness by scooping out a small portion. If there's a yellowish, clear liquid underneath, it's set properly. If the pudding hasn't completely separated and the liquid underneath is still cloudy from the milk, cook for another 5-10 minutes and check again. Let cool slightly.
- Divide the tofu pudding among bowls and serve warm, drizzled with ginger syrup.Note
Gypsum acts as a coagulating agent for tofu. It's similar in texture to cornstarch, but light gray in color. Make sure the product you choose is called calcium sulfate dihydrate (not just "calcium sulfate") and is labeled "food grade." We prefer the brand Pure Supplements, which can be found online. If you want to make this pudding using homemade soy milk instead of store-bought, add only 1 teaspoon of gypsum.
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