May 27, 2012

Soy Bean Pudding/Dau Fu Fah

Douhua 豆花, dòuhuā, or doufuhua 豆腐花 in Chinese literary translates to soybean flower. It is dessert made by cooking soybean milk with calcium sulfate (gypsum) as a coagulant. This popular dessert is found  in most dim sum restaurant. The texture of this wonderful dessert is smooth and silky and delicious when served in a warm sugar syrup. A Japanese friend told me that she used to make all her tofu with nigari, another type of coagulant that is commonly used in Japan. Nigari is magnesium sulphate made by evaporating sea water and can be found in some health food stores. For this post, I'd used gelatin, however, you can also substitute with agar agar powder.
5 cups unsweetened or fresh soybean milk
2 packets unflavored gelatin, dissolve in a little warm water
⅓ cup sugar
½ cup water
1-2 ginger (thumb size, blend to a pulp or crushed)
2 pieces pandan leaves, tied in knot
1. In a small saucepan, bring water, sugar,and pandan leaves to a boil over medium heat. Cook until sugar has melted. The syrup should be slightly yellow and fragrant from the ginger. Remove and strain syrup for later use.
2. Add a little warm water into a small bowl, pour in the gelatin powder. Stir to mix and set aside. In another
pot, add soy milk and bring to a boil over medium heat. Remove and stir in the gelatin and stir until gelatin has completely dissolved. Strain into another container or individual bowls to set. Cover with kitchen cloth and let it set in the refrigerator at least 5-6 hours or overnight.
3. To serve, gently scoop the custard in thin layers to a bowl. Serve with ginger syrup.

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