soybean pudding

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!

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
http://creativecommons.org/licenses/by/3.0/

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

Making Tau Fu Fa with Glucono delta-lactone (GDL) is easy. This is a simple recipe, as long as you follow the instructions to make your own soy milk, the Tau Fu Fa will turn out smooth and silky at the first attempt.

Smooth Hot Tau Fu Fa (with GDL, No Gypsum Powder) | MyKitchen101en

1½ tbsps plain water

¾ tsp Glucono delta-lactone (GDL)

1500 ml homemade hot unsweetened soy milk

ginger juice

120 g dark brown sugar

g white sugar

pc pandan leaf

Mix water &amp; GDL

Mix together plain water and GDL in a heat-resistant container.

Pour in hot soy milk

Pour in hot unsweetened soy milk, mix well.

Set aside until set

Set aside for 8-10 minutes until set.  (Reminder: The temperature for soy milk in this video is about 80°C, it takes about 8-10 minutes to coagulate into one smooth block. The temperature doesn’t need to be that accurate, if the temperature is lower, it will take longer time to solidify.)

Serve

Serve warm with ginger brown sugar syrup.

Preparing Tau Fu Fa:

ginger brown sugar syrup

Combine all ingredients for ginger brown sugar syrup in a saucepan, cook over medium heat, stir until sugar has melted. Strain brown sugar syrup through a sieve.

Preparing for ginger brown sugar syrup:

https://www.youtube.com/watch?v=omJNAknt3sw

Making Tau Fu Fa with Glucono delta-lactone (GDL) is easy. This is a simple recipe, as long as you follow the instructions to make your own soymilk, the Tau Fu Fa will turn out smooth and silky at
the first attempt. 

Print &amp; Save Recipe:
http://mykitchen101en.com/smooth-hot-tau-fu-fa-with-gdl-no-gypsum-powder/

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Background music:
Midday Dance by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100160
Artist: http://incompetech.com/

Smooth Hot Tau Fu Fa (with GDL, no gypsum powder) | MyKitchen101en

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