Tau Hu Hua (Soybean Pudding)

Tau Hu Hua, Tau Fu Fah, Douhua – it doesn’t matter how you say or spell it, it refers to a silky tofu dessert that is typically served with plain or ginger-flavored sugar syrup…..although lately, I have preferred it with palm sugar syrup instead. It is deliciously light and refreshing during the hot summer days. Enjoy!

1 (32-fl oz) pack vanilla soy milk, divided
2 teaspoons agar-agar

In a heavy-bottomed saucepan, heat 2 cups soy milk over medium-low heat (covered) until steaming hot. Place the remaining soy milk in a bowl/measuring cup together with the agar-agar powder, stirring well to dissolve the agar-agar. Add mixture to the steaming-hot soy milk in the saucepan, stirring well. Bring to steaming hot once again over medium-low heat (covered), stirring occasionally. Then, increase heat to medium-high (half-covered) and bring mixture to a boil. As soon as it starts to boil, remove soy milk mixture from heat and transfer to a container. Let sit for 15 minutes, then skim off the skin that forms on the surface. Cool and refrigerate until set. Use a spoon to make shallow scoops of the soybean pudding and serve with sugar syrup.

Syrup
1/2 cup shaved palm sugar*
2 cups water

*Shave a chunk of palm sugar with your chef’s knife and lightly pack it in a 1/2 cup to get the correct measurement (likely, you would not need the entire chunk) – this amount produces a not-too-sweet syrup, adjust accordingly if you prefer it sweeter.

In a small saucepan, combine palm sugar and water, bringing it to boil over high heat, stirring occasionally. Remove to a container and cool.

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2 Replies to “Tau Hu Hua (Soybean Pudding)”

  1. Where did you find the spoon to scoop?

    1. Hi Thuy, thank you for dropping by! That spoon in the photo was actually purchased at a resale store – someone donated it to the store and I bought it. :) Lots of treasure to be found at a good resale store, which typically benefits the non-profit organization that runs it – I highly recommend!

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