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 delicious silky tofu dessert that is served with plain or ginger-flavored sugar syrup (although depending on where you live or visit, you would probably find it served other ways as well). I’ve missed eating Tau Hu Hua since I moved here and have thought often about trying to make it using gelatin or agar-agar instead of the traditional food grade gypsum to set or coagulate it. Now, thanks to Sonia of Nasi Lemak Lover blog who recently posted the recipe (which uses agar-agar), I can enjoy this yummy dessert anytime again. In addition, I have one less thing to experiment with. Yay!

So far, I’ve made this dessert twice – first with the Swallow Globe brand agar-agar (an Indonesian product) and the second time with a Japanese brand agar-agar. I find the Swallow Globe agar-agar produces a more delicate texture – very much like the traditional Tau Hu Hua as compared to the Japanese brand agar-agar which resulted in a slightly firmer texture. The reason why I switched to the Japanese brand the second time was because the Swallow Globe brand contains vanilla powder in its agar-agar mixture which I feel overwhelms the natural flavor of the soy milk itself. I think I will stick to the Japanese brand agar-agar again the next time but reduce the measurement to 1¼ teaspoons to see if I can achieve a more delicate texture. Either way, the dessert still turned out refreshingly delicious both times and I look forward to making it often, especially in the hot summer months. Enjoy and have fun trying!

1.8 liters soy milk, divided
1½ teaspoons agar-agar powder

In a heavy-bottomed saucepan, heat 900 milliliters soy milk over medium-low heat until steaming hot. Place the remaining 900 milliliters soy milk in a bowl 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, stirring occasionally. Then, increase heat to medium-high and bring mixture to a boil. As soon as it starts to boil, remove soy milk mixture from heat and transfer to a container. Skim off any bubbles on the surface. Let sit for 10 to 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 Tau Hu Hua and serve with sugar syrup.

I used Trader Joe’s soy milk and a Japanese brand agar-agar
Thank goodness for English labels! :D
Once agar-agar mixture has been added, heat soy milk to steaming hot over low heat before increasing the heat to bring it to a boil

Syrup
½ cup granulated sugar
1½ cups water

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

Print Friendly, PDF & Email

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

  1. I would definitely give this a try! No more hassle!

    1. It is pretty hassle-free – just remember to use low heat (as soy milk burn easily) until right before bringing it to a boil at the end (which is needed to activate the agar-agar). Let me know how you like it. :D

  2. You know, Chris, this is my next project. I had wanted to post it on my blog after I saw this recipe on Roti n Rice, as indeed it’s hassle-free. Traditionally, we would make our own soymik, but with this beverage sold in tetra pak in every nook and cranny of the globe, yeah, why waste our time, eh?
    So the outcome of the tofu fah in the bowl (first pic top), did you use the Japanese or Indonesia agar2? Looks lovely. I’ll let you know how mine will look like… :-D

    1. With the one that is shown, I used the Japanese agar-agar…it really turned out pretty well (despite the slightly firmer texture initially). I find that the Tau Hu Hua breaks down a little bit each day (therefore becoming less firm)…I noticed the difference by the second day even and more so by the third day…can’t tell anything beyond that because we always finish our Tau Hu Hua by then, if not earlier. :D Let me know how yours turn out.

  3. the measurement in your recipe for teaspoon n cup is follow the measurement when baking , is it? i’m always not sure… thanks

    1. No problem and you are correct, Tammy – I use a liquid measuring cup (example http://www.amazon.com/Pyrex-Prepware-2-Cup-Measuring-Measurements/dp/B0002ITQHS/ref=sr_1_1?ie=UTF8&qid=1345376361&sr=8-1&keywords=pyrex+measuring+cup) to measure the soy milk and water and dry ingredients measuring cup and spoon (example http://www.amazon.com/Progressive-GT-3520-International-19-Piece-Measuring/dp/B0014Y4X3G/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1345377102&sr=1-1&keywords=measuring+cups+and+spoons) to measure the sugar and agar-agar. Hope that helps and thank you for dropping by. :D

  4. Thanks for this easy recipe. I ate mine with warm maple syrup and tapioca pearls.

    1. Hello Mai,

      Nice to meet you! :D Glad to hear that the recipe turned out well for you…and eating it with warm maple syrup sounds delicious! Yum! Thanks so much for stopping by.

Would Love to Hear From You

This site uses Akismet to reduce spam. Learn how your comment data is processed.