Dou Hua (Taiwanese Tofu Pudding)

Name: Dou Hua (Taiwanese Tofu Pudding)
Yield: 4
Cuisine: Taiwan
Ingredients: Soy milk, unsweetened — 1 L (4 cups); Gypsum, or 7 g (1 packet) gelatin Gypsum powder (food-grade calcium sulfate) or unflavoured gelatin, as a setting agent — 3 g (½ tsp); Water, for dissolving the setting agent — 30 ml (2 tbsp); Brown sugar — 150 g (¾ cup); Water, for syrup — 250 ml (1 cup); Fresh ginger, sliced (optional) — 10 g (2 tsp); Toppings of choice: cooked peanuts, sweetened red beans, cooked tapioca pearls, or mung beans

The Quirky Foodster Team

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Servings

Ingredients

Soy milk, unsweetened — 1 L (4 cups)
Gypsum, or 7 g (1 packet) gelatin Gypsum powder (food-grade calcium sulfate) or unflavoured gelatin, as a setting agent — 3 g (½ tsp)
Water, for dissolving the setting agent — 30 ml (2 tbsp)
Brown sugar — 150 g (¾ cup)
Water, for syrup — 250 ml (1 cup)
Fresh ginger, sliced (optional) — 10 g (2 tsp)
Toppings of choice: cooked peanuts, sweetened red beans, cooked tapioca pearls, or mung beans

Method

Dissolve the gypsum powder (or gelatin) in the 30 ml water and set aside.
Heat the soy milk in a saucepan until just steaming and about to simmer, but not boiling, around 80–85°C (175– 185°F).
Pour the hot soy milk in a steady stream into a heatproof bowl or container that already holds the dissolved setting agent, pouring from a slight height to help mix it in evenly without stirring afterward.
Cover the bowl and let it sit undisturbed at room temperature for 20–30 minutes until fully set into a soft, custard-like pudding.
Meanwhile, make the syrup: combine brown sugar, water, and ginger slices if using in a small saucepan. Simmer for 8–10 minutes until slightly thickened into a light syrup. Remove ginger if used.
Once the tofu pudding has set, use a large flat spoon to scoop thin layers into serving bowls, keeping the delicate texture as intact as possible.
Ladle the warm or cooled syrup over each serving and add desired toppings such as peanuts, red beans, or tapioca pearls before serving.

Introduction: Dou hua, silky-smooth soft tofu pudding served with a sweet syrup and toppings like peanuts, red beans, or tapioca pearls, is a beloved Taiwanese dessert enjoyed hot or cold depending on the season.

Cultural Background: Dou hua, silky-smooth soft tofu pudding served with a sweet syrup and toppings like peanuts, red beans, or tapioca pearls, is a beloved Taiwanese dessert enjoyed hot or cold depending on the season. Sold at dedicated dessert shops and night market stalls, it offers endless customization through its toppings.

Tips: Pouring the hot soy milk into the setting agent from a height, rather than stirring afterward, helps distribute it evenly without breaking the delicate curd structure that forms.

Variations: Serve the pudding chilled with cold syrup and ice in summer, or warm with hot syrup in winter — both are traditional depending on the season.

Storage: Refrigerate the set tofu pudding (without syrup) for up to 3 days; store syrup separately.

Reheating: The pudding itself is typically served cold or at room temperature; warm the syrup separately if a hot version is desired.

FAQs:

Q: Where can I find gypsum powder?

A: It’s available at Asian grocers or online, often labelled for tofu-making; unflavoured gelatin is an accessible substitute, though the texture will differ slightly.

Q: Is dou hua vegan?

A: Using gypsum powder, yes; if using gelatin as the setting agent, it is not vegan.

Q: Why didn’t my tofu pudding set properly?

A: The soy milk may not have been hot enough when combined with the setting agent, or it was stirred after pouring, which can break the delicate setting process.