douhua

Super easy way to make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding (Pressure Cooker Dou Hua 免石膏粉豆腐花). Silky smooth soy pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying dessert to end the day.

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

(190 grams) dry soybeans

water

(1500 milliliters) cold water

salt

(3.2 grams) agar-agar powder

sugar

rock sugar

(250 milliliters) water

(38 grams) brown sugar

(50 grams) ginger (, crushed)

Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.

Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

Soak Soybeans:

Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.

Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.

Prepare Ginger Syrup: While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan. Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly. Reduce heat to Medium and simmer for another 2 minutes. Discard crushed ginger and simmer mixture for another 5 - 10 minutes. The sauce should thicken and can lightly coat a spoon. Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.

Strain Soy Milk: Remove the steamer basket of okara. Add 1 tsp (3.2) agar-agar powder to a separate large saucepan. Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.*Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly.&nbsp;

Make Tofu Pudding: Stir &amp; bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves. If desired, sweeten the Tofu Pudding mixture by adding 2 - 3 tbsp (25g - 38g) granulated sugar. Turn off heat once the mixture starts simmering. The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.*Pro Tip:&nbsp;If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge).

Serve: Tofu&nbsp;Pudding with agar agar powder can only be served at room temperature or cold. Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup!*Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.

Make Tofu Pudding:

If you're a fan of warm desserts with silken texture, you will love this easy recipe for Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho). This sweet treat has such comforting flavors and textures--warm, smooth and delicate pudding with a gooey sweet syrup on top. The fresh ginger adds amazing flavor and zing to this uncomplicated dessert. Make this delicious Tofu Pudding with Ginger Syrup to enjoy on a chilly day. It will nourish, satiate and warm your belly!

Tofu Pudding with Ginger Syrup / Dau Hu Nuoc Duong / Tao Pho

soy milk

Tbsp corn starch

tsp glucono delta lactone (GDL)

ginger

Tbsp white sugar

oz brown slab sugar or brown sugar

In a medium saucepan, bring the soy milk to a gentle boil over Medium Low heat. Stir the milk occasionally to prevent it from sticking to the bottom of the pan and burning. Use a fine sieve to skim off any bubbles or foam from the top and discard.

Prepare the thickener by combining the corn starch and water in a small bowl. Stir until smooth.

In another small bowl, measure out the GDL and set aside for now.

Once the soy milk comes to a gentle boil, turn off the heat.

Stir the corn starch and water mixture again. Add the GDL to the corn starch mixture and combine together. Pour the contents into a 2-quart bowl.

Working quickly, pour the hot soy milk into the 2-quart bowl. Stir the mixture just once. (The pudding starts to set quickly so do not over-stir.)

Skim off any bubbles on top of the soy milk and discard.

Cover the bowl with a kitchen towel and a lid.

Let the tofu pudding rest undisturbed for 30 minutes.

Making the Tofu Pudding

Peel the ginger skin and discard. Cut the ginger into thin pieces.

Transfer the ginger into a small bowl. Add the white sugar and combine. Let rest for 10 minutes.

Using a wooden pestle, break the brown slab sugar into small pieces.

Transfer the ginger into a medium saucepan. Using Medium heat, cook the ginger stirring continuously for 5-6 minutes. When the sugar recrystallizes, add the water and brown slab sugar. Cook over Medium heat melting the sugar. Stir occasionally to help the sugar dissolve. Once the sugar is completely dissolved, reduce the heat to Medium Low. Continue cooking for another 5-6 minutes allowing the liquid to thicken into a syrup.

Transfer the ginger syrup into a medium bowl and let cool.

Making the Ginger Syrup

Using a spoon with a thin or sharp edge, skim off thin layers of the tofu pudding and transfer into a bowl. Top with a generous amount of the ginger syrup.

Enjoy the Tofu Pudding with Ginger Syrup warm.

Refrigerate any remaining amounts and enjoy within 2-3 days.

Serving and Storing the Tofu Pudding with Ginger Syrup

https://www.youtube.com/watch?v=VeepfGBt0C0

Sharing a recipe for Tofu Pudding with Ginger Syrup - a silky, warm dessert topped with sweet ginger syrup. This uncomplicated dessert is deliciously satisfying and so easy to make at home. Check out the recipe!

Written recipe: http://runawayrice.com/desserts/tofu-pudding-with-ginger-syrup/

Ingredients and Tools used in this video:

Glucono Delta Lactone (GDL) http://amzn.to/2FlpcOW

Anchor Hocking Oven Basics 2-Quart Casserole Dish with Cover http://amzn.to/2DdDVWo

Zebra Thai Chinese Asian Stainless Steel Rice Soup Spoon (12 Pack), Silver http://amzn.to/2oXPaxP

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer http://amzn.to/2oX9TBJ

Genuine Instant Pot Tempered Glass lid, 6 Quart http://amzn.to/2Fox6al

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Ingredients:

Tofu Pudding:
6 cups fresh soy milk https://youtu.be/HaV8e0Gf2J4
1 Tbsp corn starch
1/4 cup water
1/2 tsp glucono delta lactone (GDL) http://amzn.to/2FlpcOW

Ginger Syrup:
3-inch knob fresh ginger
1 Tbsp white sugar
1/2 cup water
9 oz brown slab sugar or brown sugar

Yields: 8 servings

Đậu Hủ:
1.4 L sữa đậu nành https://youtu.be/HaV8e0Gf2J4
1 m. canh bột bắp
60 ml nước
1/2 m. cà phê đường nho http://amzn.to/2FlpcOW

Nước Đường:
8 cm nhánh gừng
1 m. canh đường cát
255 g đường thẻ hoặc đường vàng 
120 ml nước

Cho: 8 phần ăn


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Music
Fretless Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
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Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho)

Tofu Pudding (Tao Pho/Douhua) is a delicious Asian dessert made from soy milk. This post will show you the easiest method to make it at home and ways to serve it.

Tofu Pudding (Tào Phớ/Douhua)

gelatin gelatin

soy milk ((440-450 milliliters))

dark brown sugar

water ((240 milliliters))

Place the gelatin sheets in a bowl of cold water and soak to hydrate for 10 minutes.

Add 1⅚ cups of soy milk to a small pot and place over medium-low to medium heat. Bring it to a very gentle simmer when steams start coming out and tiny bubbles form on the surface.

Remove gelatin sheets from water and gently squeeze to remove excess water. Add them to the pot of soy milk and stir to dissolve completely.

Remove the pot from the heat and pour over a sieve into a clean container. If there are any bubbles on the surface, remove them for a smooth surface. Let the milk mixture cool down, then cover and let it set in the refrigerator for 3-4 hours.

To make the tofu pudding

Add all the sugar and water to a small pot over medium heat. Bring it to a boil, then reduce to a simmer for about 5 minutes.

Add ginger slices and simmer for another 5-10 minutes until the syrup reaches your desired sweetness and consistency. You can adjust to taste with more or less sugar and ginger.

Transfer to a container, let it cool then cover and chill in the refrigerator.

To make the ginger syrup

To serve the pudding with ginger syrup: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour the cold ginger syrup over it.

To serve the pudding with soy milk: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour cold soy milk over it.

To serve

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Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

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