Douhua with ginger syrup and peanuts
Tofu pudding with ginger syrup
Dòuhuā: silky Taiwanese tofu pudding in brown-sugar ginger syrup
On summer evenings in Tainan and at old shops near Taipei's temples, douhua is ladled in wobbling scoops from a wooden bucket into bowls of cool syrup, then topped with soft-boiled peanuts, red beans or taro balls. In winter the same pudding is served warm with a sharper ginger syrup. It is just soy milk set into the most delicate curd, softer than any tofu you buy. Chef's tip: use a plain, unsweetened soy milk with at least 7% soy solids (or make your own); thin supermarket soy milk won't set properly.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pudding
- 4 ¼ cups unsweetened thick soy milkat least 7 g protein per 100 ml
- ⅛ oz glucono delta lactone (GDL)or 4 g food-grade gypsum
- 1 tbsp cornflour
- ¼ cup cold water
For the syrup
- 3 ½ oz dark brown sugar
- 1 oz fresh gingersliced
- 2 cups water
Toppings
- 3 ½ oz cooked soft peanutscanned or simmered until tender
- 2 ⅞ oz sweetened red beans (optional)
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Method
0/6 doneStep 1: Simmer 3 ½ oz dark brown sugar, 1 oz fresh ginger and 2 cups water in a small pan over a medium heat for 15 minutes, until the syrup is amber and smells strongly of ginger. Strain and leave to cool (or keep warm for a winter bowl).
15 minStep 2: Stir ⅛ oz glucono delta lactone (GDL) and 1 tbsp cornflour into ¼ cup cold water in a heatproof bowl or pot that will hold all the soy milk, until no lumps remain.
Step 3: Heat 4 ¼ cups unsweetened thick soy milk in a saucepan over a medium heat, stirring the bottom often, until it is steaming and just reaches a simmer (about 85–194°F). Skim off any skin or foam.
8 minStep 4: Pour the hot soy milk from a height of 20–30 cm straight into the bowl with the coagulant, in one smooth stream. Do not stir. Common mistake: stirring or moving the bowl after pouring; the curd breaks before it sets and you get grainy, watery pudding.
1 minStep 5: Skim off any bubbles, cover with a tea towel and leave undisturbed for 20–25 minutes, until the surface is set and wobbles like a just-cooked custard when you tilt the bowl.
25 minStep 6: Use a wide, shallow spoon to scoop thin slices of douhua into bowls. Ladle over the ginger syrup and top with 3 ½ oz cooked soft peanuts and 2 ⅞ oz sweetened red beans if using.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 11 g
- Carbs
- 36 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does douhua with ginger syrup and peanuts take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of unsweetened thick soy milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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