Dohua - Soybean Pudding with Ginger Syrup
Soft, silky, and fresh pudding-like that will brighten up your palette.
Servings: 4 people
Equipment
- Cooking pot
- Paper towel
Ingredients
- 5 c fresh homemade light soy milk see note above
- 2 tsp gypsum
- 2 tsp tapioca starch check Dos & Don'ts list above
- 2 oz water
- 2 tbsp sugar optional
Ginger syrup
- 4 oz brown crystal sugar
- 10 oz water
- 1 oz ginger thinly sliced
Instructions
- In a medium pot, heat soy milk on medium high heat, bring to boil, add sugar (optional) and constantly stirring to prevent soy milk from burning and forming skin.
- In another medium pot, whisk together water, gypsum and tapioca starch.
- When soy milk is finally boiling, turn off the heat. Immediately pour hot soy milk at least 10 inches above the pot into the gypsum mixture (check Dos and Don’ts list for explanation).
- Cover the pot immediately with 1 layer of paper towel (to prevent evaporated water dropping down to pudding) and a lid. If bubble formed after you poured hot soy milk, don’t be panic. You can skim these out of the surface easily after soybean has set. Let the tofu sit, undisturbed, for 30 minutes or more. The more pudding sits, the less water it will produce when scooping out of the pot.
- Make ginger syrup: in a small sauce pan, put sugar and water together on a medium high heat setting. When sugar dissolved completely, add ginger, simmer and reduce the liquid by half. Remove from heat, keep it warm if serve pudding hot or let it cool completely if serve pudding cold.
- Use a flat, thin, stainless steel spoon to scoop out a thin layer of pudding to serving bowl. Top with ginger syrup. Scoop pudding right before serving to minimize the amount of water produced. Keep pudding warm or reheat in microwave if want to serve hot. Put pudding in refrigerator if want to serve cold. Enjoy!