ginger syrup

Soft, silky, and fresh pudding-like that will brighten up your palette.

Dohua - Soybean Pudding With Ginger Syrup

c fresh homemade light soy milk (see note above)

tsp gypsum

tsp tapioca starch (check Dos & Don'ts list above)

water

tbsp sugar (optional)

oz brown crystal sugar

oz ginger (thinly sliced)

Dohua - Soybean Pudding with Ginger Syrup

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!

This ginger syrup makes a smooth, creamy, complex ginger ale. It's not too spicy. If you want more of a ginger beer flavor profile, use more ginger (I'd start with one and a half times the amount here). There's no need to peel the ginger for this. Just be sure to rinse it thoroughly first. I like using whole nutmeg and whole cardamom pods here because grated spices are difficult to strain out and will make the syrup gritty. If you don't have a vanilla bean, you can leave it out and add a teaspoon of vanilla extract at the end, but it will be better with the vanilla bean. I like to use a mix of turbinado and plain granulated sugar, but you either variety For ginger ale, I like to use a 3:1 ratio of sparkling water to syrup, which means an 8-ounce glass of ginger ale would use a 1/4 cup of syrup and 6 ounces of sparkling water. I also like to add a squeeze of freshly squeezed lemon or lime juice for a bright citrus note.

Ginger Syrup for Homemade Ginger Ale

(3 3/4 ounces) fresh ginger, chopped into small pieces

nutmeg,

vanilla bean, split half lengthwise

green cardamom pods

star anise pods

(1 cup) sugar

(2 cups) water

Add the ginger, nutmeg, vanilla bean, cardamom and...

Add the ginger, nutmeg, vanilla bean, cardamom and star anise, sugar and water to a medium saucepan and bring to a boil. Reduce to a low simmer and let simmer for about 45 minutes or up to an hour.

Remove from heat and let cool to room...

Remove from heat and let cool to room temperature.

Strain through a fine mesh strainer. Discard the...

Strain through a fine mesh strainer. Discard the solids and transfer the syrup to an airtight bottle or jar. Store in the refrigerator.

https://mediavine-res.cloudinary.com/video/upload/aj162oms8c8ifcet0sey.mp4

How to Make Ginger Syrup

Create the perfect Hong Kong Cooler with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with lime cordial. Absolut Vodka, Lychee Liqueur, Lime Juice, Ginger Syrup, Elderflower Cordial, Lime Cordial

Hong Kong Cooler

Absolut Vodka

Lychee Liqueur

Lime Juice

Ginger Syrup

Elderflower Cordial

Lime Cordial

https://www.youtube.com/watch?v=nWABxkPB-4g

How to make a Hong Kong Cooler

How to make crystallized ginger with just three base ingredients and a simple process. Use this method to make candied ginger stored in a simple ginger syrup, or go one step further and dry the ginger pieces for delicious homemade crystallized ginger!

How to Make Crystallized Ginger (Candied Ginger)

ginger

water (needs to cover the ginger

lemon, juiced (1.5 Tbsp)

sugar (white, brown, coconut)

vanilla pod (optional)

Peel the ginger. I find this easiest with a spoon, following this method. You can even steep these skin pieces for a very light tea (if organic).

Chop the ginger to your desired size - in cubes or in coins/strips. Keep in mind that the ginger will shrink during the process, so no need to make the pieces too small.If you want the pieces to be 100% even, you could use a mandolin to slice the ginger into coins/diagonal slices. The thinner you slice it, the more ‘crunchy’ rather than ‘chewy’ results you’ll have. I recommend around ⅛ inch (0.3 cm).

Step 1: Prepare the ginger

Add all of the ginger to a large pot with enough water to cover the pieces entirely and the juice from ½ a lemon. I used about 8 cups/2 l of water but you might need a bit more or less depending on how big your pan is.

Bring the mixture to a boil over medium-high heat, using a slotted spoon to remove the foam that settles on the top of the mixture.

Cover the pan with a lid, reduce the heat to a gentle simmer, and cook for 30 minutes.Once ready, strain the ginger. There’s no need to get rid of the cooking liquid. This ginger water/juice will be full of flavor. I recommend saving it to either drink as a tea with a bit of honey/sugar or pour it into ice cube molds and use with lemonade and other drinks, smoothies, etc.

Step 2: Cook the ginger

Place the ginger back into the pot with the sugar, vanilla (slice the beans in half lengthwise and scrape all the seeds out into the pot), and remaining ½ lemon juice.

Add the water to the pan. You can optionally use a little of the ginger water from before (about ½ cup). However, I tend to prefer it without this - as that liquid will be more bitter.

Simmer the mixture over low heat for 35-45 minutes, stirring occasionally, until almost all of the water has evaporated and you are left with a syrupy mixture and the soft, sweet, and slightly chewy candied ginger pieces.You could now store the ginger in the syrup for simple candied ginger. However, for crystallized ginger, we now separate the two.

Step 3: Candy the ginger

During this stage, you can dry the ginger as is or lightly toss it with sugar first. To toss in sugar, I recommend allowing the pieces to dry for 1-2 hours first, so they aren’t super wet, just sticky.

Lay the ginger pieces on a large parchment-lined tray in a single layer, if possible, to dry. The ginger can be air-dried or using an oven/dehydrator.To air-dry: place on a cooling rack and allow to dry out overnight. This is best done in areas with low humidity.To use an oven/dehydrator: dry at 150ºF/65ºC for about 4-5 hours, or until almost dry to the touch but still tender and chewy. The time will vary based on how big the candied ginger pieces are and the temperature/humidity, etc. If the oven temperature doesn’t go that low, then set it to the lowest setting and prop the door open just a cm or so (I use a heat-proof wooden spoon to do this).

Step 4: Crystallize the ginger

The candied/crystallized ginger can be stored in the syrup or dried and stored separately.Store: The shelf life of the crystallized ginger will depend on whether it’s coated in sugar (which extends the shelf life). When stored in an airtight container in a cool, dark location, sugar-coated ginger should last several months (around 3 months). In comparison, non-sugar-coated crystallized ginger is best stored in an airtight container in the fridge/freezer.Fridge: Candied ginger stored in its’ syrup will store for 6 months (up to a year, in some cases) in the refrigerator in a sterilized airtight jar/container. Crystallized sugar will last up to 6 months in the fridge in an airtight container (with or without sugar-coating, though sugared will last longer).Top tip: If you’re worried about the candied ginger mixture crystallizing, you can add a spoonful of glucose or corn syrup to the mixture in place of some of the sugar when boiling it.Freeze: You can also freeze the crystallized ginger for up to a year.

How to Make Ahead and Store

Give your cocktails, lemonade and homemade sodas the perfect spice kick with this fresh ginger simple syrup! After steeping in a classic simple syrup, we blend the ginger into the mixture to create an even more flavorful syrup than just infusing can&#39;t match. You will absolutely love the way this spiced-up ginger syrup takes your drinks to the next level.

Fresh Ginger Simple Syrup

white sugar

ginger root

In a small saucepan, add the water, sugar and ginger. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.

Once it boils an the sugar dissolves, turn off the heat and allow to steep for at least 15 minutes.

Pour the entire contents of the saucepan into a blender. Blend until smooth. (If you prefer a lighter ginger flavor, you can skip the blending and just steep and strain, but a stronger, spicier ginger flavor in the syrup helps it stand out more in cocktails when you add other ingredients.)

In the sink, place a bowl under a fine-mesh sieve. Pour the contents of the blender into the sieve and allow the liquid to strain from the solids. The liquid is your ginger simple syrup. Allow to cool and then store in an airtight container in the refrigerator. Shake before using. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673535344/ixzzoDMUi.mp4

Give your cocktails, lemonade and homemade sodas the perfect spice kick with this fresh ginger simple syrup! After steeping in a classic simple syrup, we blend the ginger into the mixture to create an even more flavorful syrup than just infusing can't match. You will absolutely love the way this spiced-up ginger syrup takes your drinks to the next level.

Ginger Simple Syrup

How to make a delicious Ginger Syrup with just three ingredients. All you need is water, sugar and ginger and a saucepan. Ginger syrup is great for beverages as well as some fun dishes.

wt. oz ginger, peeled and thinly sliced

caster sugar

Combine all ingredients in

Combine all ingredients in a pan and bring to a boil.

Stir to ensure all

Stir to ensure all the sugar has dissolved.

Reduce the heat and

Reduce the heat and simmer for 30 minutes.

Strain through a sieve

Strain through a sieve and allow the ginger syrup to cool at room temperature.

Keep refrigerated in an

Keep refrigerated in an air tight container for 2-3 weeks.

How to make Ginger Syrup

Make this soft, wobbly, and smooth Chinese-style tau foo fah from soybean milk (or any milk) with 5 ingredients only without using gypsum powder or GDL. The dou hua is served with easy delicious ginger syrup.

Dou Hua /Tau Foo Fah (Soybean Pudding-using agar agar or gelatin)

1000 ml unsweetened plain soymilk

tsp vanilla extract (optional)

g agar agar powder (1 1/3 tsp, see notes 1)

gelatin powder (1 Tbsp + 1/3 teaspoons)

brown sugar or palm sugar (more or less to your preference)

PLEASE NOTE: I recommend using standardized measuring spoons or a digital weighing scale to measure the agar agar or gelatin. If you use measuring spoons, make sure you scoop and level it. I prefer to weigh with scale for accuracy. Agar agar is a powerful thickener/stabilizer and using too much or too little can affect the result

Place everything in a saucepan and bring to a boil and then lower the heat to low, cover and let it simmer for 15 minutes. Turn off the heat. Strain the mixture and let it cool down. Store in the refrigerator for up to one week

Prepare the ginger syrup:

Put all ingredients for pudding, except for vanilla extract, in a large pot over medium-high heat. Continue to stir and make sure you don&#39;t let the bottom of the pot catch the soymilk and burn. Once it has come to a boil, lower the heat and continue to simmer for another 5 minutes. Make sure the agar agar powder has dissolved (it should be) and you don&#39;t see any more specks. If the agar agar doesn&#39;t dissolve, the pudding won&#39;t set properly when you chill it. Stir in the vanilla extract

Remove from the heat and strain into another container. Use a spoon to gently scoop up the froth/bubbles so the surface of the dou hua will be smooth later. Let it cool down at room temperature for about 15-20 minutes and then proceed to chilling

If using agar agar:

Sprinkle the gelatin over 3/4 cup of soy milk and let it bloom for 5 minutes. We do this so that the gelatin won&#39;t clump when you add it to the hot liquid. While waiting, add the rest of the milk to a large pot and bring to a gentle simmer and then turn off the heat. Let it cool down a little bit. Stir in the bloomed gelatin and whisk until dissolved. You want to make sure the gelatin really dissolves. Add vanilla extract if using and stir to combine

Strain into another container. Use a spoon to gently scoop up the froth/bubbles so the surface of the dou hua will be smooth later. Let it cool down at room temperature for about 15-20 minutes and then proceed to chilling

If using gelatin:

Transfer to the refrigerator and chill for at least 6 hours if you are using gelatin and about 2-3 hours if using agar agar powder. Gelatin takes longer to set compared to agar agar. Whether you make it with agar agar or gelatin, I recommend chilling it overnight if you can. Once it sets, it should have nicely coagulated, but wobbly when you gently shake it. That&#39;s the right texture

Chilling:

There&#x27;s a special flat sharp spatula that they use to thinly slice the bean curd pudding into serving bowl. I don&#x27;t have it. I just use regular spoon and serve with few spoonfuls of ginger syrup on the tau foo fah

Serving:

Since this is made with agar agar powder or gelatin, try not to keep the tau foo fah longer than 3 days in the fridge. The longer it sits, the more watery it will get. I definitely do not recommend freezing

Storing:

I made this with 1 tsp agar, and it was delicious. One thing was that the soy milk got frothy with all the stirring when it was cooking, and as a result the tofu was not homogeneous. Any tips?

Can you microwave the tofu fa to heat it up?

Hi! I recently tried your banana cake recipe and my whole family loved it! I'm looking to try this one next! This recipe is the solution to satisfy my tofu fa craving! The only thing is I don't have agar agar on hand, would I be able to substitute it with gelatin?

Top 7 ginger syrup recipes from across the web

The most viewed ginger syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Dohua - Soybean Pudding With Ginger...

Ginger Syrup for Homemade Ginger Al...

Hong Kong Cooler

How to Make Crystallized Ginger (Ca...

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Ginger Syrup

Dou Hua /Tau Foo Fah (Soybean Puddi...

Top 7 ginger syrup recipes from across the web

The most viewed ginger syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dohua - Soybean Pudding With Ginger...

Ginger Syrup for Homemade Ginger Al...

Hong Kong Cooler

How to Make Crystallized Ginger (Ca...

Fresh Ginger Simple Syrup

Ginger Syrup

Dou Hua /Tau Foo Fah (Soybean Puddi...

The most viewed ginger syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine