📝 About This Recipe
Douhua is a timeless Asian treasure, a delicate silken tofu pudding that melts on the tongue like a soft cloud. Originating from China and beloved across Southeast Asia, this dessert celebrates the pure, creamy essence of soybeans balanced by a warming, spicy-sweet ginger syrup. Mastering this dish is a rite of passage for any lover of dim sum, offering a comforting texture that is both sophisticated and deeply nostalgic.
🥗 Ingredients
The Soy Milk Base
- 200 grams Dried Soybeans (high-quality, non-GMO preferred)
- 1200 ml Filtered Water (for blending)
- 1 piece Pandan Leaf (knotted, optional for aroma)
The Coagulant (The Magic Mix)
- 1 teaspoon Glucono Delta-Lactone (GDL) (also known as 'neidou')
- 2 teaspoons Cornstarch (helps stabilize the curd)
- 2 tablespoons Cool Water (to dissolve the powders)
Ginger Gold Syrup
- 150 grams Rock Sugar (provides a cleaner sweetness than granulated sugar)
- 50 grams Fresh Ginger (peeled and sliced into thick coins)
- 1.5 cups Water
- 1 tablespoon Brown Sugar (for a deeper amber color)
Optional Toppings
- 1/2 cup Cooked Red Beans (sweetened)
- 1/4 cup Peanuts (boiled until soft or roasted)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly and soak them in plenty of water for at least 6 hours, or overnight, until they have doubled in size and are easily split by a fingernail.
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2
Drain the soaked beans and place them in a high-speed blender with 1200ml of fresh filtered water. Blend on the highest setting for 2 minutes until completely smooth and milky.
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3
Strain the mixture through a nut milk bag or a double layer of cheesecloth into a large pot. Squeeze the bag firmly to extract every drop of soy milk, leaving behind the dry pulp (okara).
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4
Bring the soy milk to a gentle boil over medium heat. Stir constantly with a wooden spoon to prevent the bottom from scorching. Skim off any foam that rises to the surface.
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5
Once boiling, reduce heat to low and simmer for 10 minutes. This ensures the 'beany' raw taste is cooked out. Add the knotted pandan leaf during this stage for a subtle fragrance.
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6
While the milk simmers, prepare the syrup. In a separate small saucepan, combine the rock sugar, ginger slices, brown sugar, and 1.5 cups of water. Simmer for 15 minutes until the sugar is dissolved and the syrup is infused with ginger spice.
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7
In a clean, heat-proof ceramic or glass container (the vessel you will set the pudding in), whisk together the GDL, cornstarch, and 2 tablespoons of cool water until smooth.
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8
Remove the soy milk from the heat. Use a thermometer to check the temperature; it needs to be exactly between 80°C and 85°C (176°F-185°F) for the best set.
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9
Give the GDL mixture in the container a quick swirl to ensure it hasn't settled. Hold the pot of hot soy milk about 12 inches above the container and pour it in with a swift, steady stream. This 'impact' mixes the coagulant naturally without needing to stir.
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10
Quickly skim off any bubbles on the surface with a spoon. Cover the container immediately with a clean kitchen towel (to catch condensation) and then a lid.
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11
Let the pudding sit undisturbed for 20 minutes. Do not shake or move the container during this time, or the structure will break.
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12
Check the pudding; it should be set like a very soft panna cotta. Use a flat, wide spoon or a traditional douhua scoop to shave thin, delicate layers of the pudding into serving bowls.
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13
Drizzle generously with the warm ginger syrup and add your desired toppings. Serve immediately while warm, or chill for a refreshing cold dessert.
💡 Chef's Tips
Temperature is everything: if the soy milk is too hot, the pudding will be sour; too cold and it won't set. Always use a kitchen towel under the lid to prevent water droplets from falling onto the surface of the pudding, which creates pits. If you don't have a nut milk bag, a brand new pair of nylon stockings works perfectly for an ultra-fine strain. Never stir the pudding once you have poured the milk into the GDL; the chemical reaction requires total stillness. For a richer flavor, use a higher bean-to-water ratio, but ensure the milk remains thin enough to pour smoothly.
🍽️ Serving Suggestions
Serve warm with a side of crispy Youtiao (Chinese fried dough sticks) for a classic texture contrast. Pair with a cup of light Oolong tea to cleanse the palate between bites. Top with a spoonful of canned grass jelly or taro balls for a Taiwanese-style street food experience. In the summer, serve chilled with a squeeze of lime juice and a sprinkle of brown sugar for a zesty twist. Add a dash of soy milk or evaporated milk over the top for extra creaminess.