Homemade Soya Pudding (Doufu-Hua)

Soya pudding is one of the most common soya products that claims its fame across most Asian countries. Its Chinese name Doufu-hua literally means bean curd flower, oweing to its softness and breaks easily into tiny white flakes that look like snowy white flowers. Basically the much softer form of tofu, and a next step from soya milk, it is usually eaten as a dessert snack and more commonly seen in Southern China. But since World War II, a large number of Chinese migrating to other Asian countries and brought their cultural food with them. It is now also a very popular dessert in many parts of South East Asia.

The pudding is usually served with brown or white sugar syrup, whilst some might add in a little ginger extract during winter. Or, as some may like it, add in a little sweet adzuki bean or mung bean. Having said that, in some parts of China, it may also be served with chili oil, savoury sauce, etc. You can easily buy all sorts of soya pudding in any country where there are Chinese residents.

However, there has been one little taboo - or as I called it - myth, about eating the soya pudding. My grandmother used to always remind us that, whatever we add into our soya pudding, NEVER add in honey! Apparently it is a fatal choice of sweetener for doufu-hua. We never found out why, as she never gave us any explanation; but none of us was brave enough to try it either. And so we should keep that in mind, just in case...

Ingredients (Pudding):

  • 300 gm organic soya bean, rinse and soak for 24 hours.
  • 2 litre water
  • 1 teaspoon gypsum powder (of food grade quality)
  • 2 tablespoon corn flour
  • half a cup water

Ingredients (Syrup):

  • 1 cup brown sugar
  • 2 cups water
  • A slice of ginger

Preparation (Pudding):

  1. Blend the soaked soya bean with water (1 cup soya to 2 cups of water) in a blender, until it is all milky.
  2. Filter the blended soya bean through a muslin cloth to avoid clumps.
  3. Cook the soya milk in a deep sauce pan on medium heat.
  4. Keep stirring the milk while bringing it to a boil.
  5. Meanwhile, mix gypsum powder and corn flour in half a cup of water, and pour it into the boiling soya milk.
  6. Once the add-in is dissolved, pour the boling soya milk into a large deep sauce pan.
  7. Once it is all poured in, cover the sauce pan with a piece of clean muslin cloth, then put the pan cover over it.
  8. Leave it to cool and set.
  9. Dispose of excess water above the set pudding with a thin, flat spoon.
  10. Served hot or cold.

Preparation (Syrup):

  1. Boil sugar and ginger in 2 cups of water in a small sauce pan, until the solution is thick.

Versatility Note:

  1. Scoop the pudding with a thin, flat spoon, and serve every bowl with 1-2 spoons of syrup.
  2. A little ground cinnamon or nutmeg can be added for a spiced up taste.