Douhua with ginger syrup is a delicate tofu pudding, extra soft and silky, made from soy milk, and is served as a light dessert in Asian cuisine. Its name is an abbreviation of dou fu hua, which in Chinese means tofu flower, and my favorite version is cold with ginger syrup, but I also love it warm in miso soup.
Douhua is made with fresh soy milk and two appreciated methods can be used to coagulate it. The best is with GDL (glucono delta-lactone), but it is difficult to find in Italy, or with the more popular method in Asia, Gypsum or calcium sulphate (calcium sulphate), easily purchasable on Amazon.
In this post, I want to share the simplest way to make douhua from homemade soy milk. The best soy milk for this delicious pudding is fresh homemade, and the recipe we are going to prepare is suited to the use we will make of it.
You will notice in the recipe that the soaking of soybeans is reduced to a maximum of 4-6 hours, ideal time for making silken tofu (silken tofu) or firm tofu, while for producing simple drinking milk, 10-12 hours as usual. Once prepared, the douhua can be stored in the refrigerator for 3-4 days. With this method, you will have made silken tofu which you will serve as a dessert with ginger syrup, but you can also use it in miso soups or other savory recipes.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Asian
Ingredients
- 7 oz dried soybeans (yellow, preferably Bio)
- 6 3/4 cups water (pure, not tap)
- 1 quart soy milk (fresh, homemade)
- 1 tsp calcium sulphate (powdered)
- 1 tsp cornstarch
- 2 tbsps water (hot)
- to taste ginger syrup
Steps
Soak the dried soybeans in cold water for a maximum of 4 to 6 hours. Then drain them, rinse under running water and blend them with the water until they become a puree. Blend in two batches for 2 minutes, that is, half the soybeans and half the water, then combine all together.
Pour the soy puree into a large pot so that it is about three-quarters or halfway to the brim, then carefully skim off the foam on the surface with a strainer and start cooking at medium/high heat, stirring occasionally with a spatula to prevent the soy from sticking.
It will take about 25 minutes to come to a boil. At this point, when the milk begins to simmer, lower the heat and cook for 10 minutes, still stirring. At the end of cooking, the milk will be sweet and have a good taste. Turn off the heat and let it cool or warm before filtering it.
Now filter and then squeeze the mixture well with a previously moistened muslin cloth to separate the milk from the okara (the solid residues of soybeans, which you can reuse in various recipes such as chocolate chip and almond cookies). Make a bundle with the gauze and squeeze the milk out vigorously with your hands until the last drop. Weigh it, and you will have obtained about 1 quart of milk to prepare the douhua.
Pour the fresh, homemade soy milk into a pot over low heat, and with the help of a kitchen thermometer, wait until it reaches a temperature of 194°F.
In the meantime, prepare a bowl that comfortably holds the quart of milk and put inside the carefully weighed doses of calcium sulphate and cornstarch, add the hot water, and mix the compound well. Also prepare a jug with a spout that you will use to pour the milk over the coagulant; we will make a direct mix.
When the milk has reached the temperature, turn off the heat, remove the cream film on the surface and pour it immediately into the jug. You must be quick now: first, shake the calcium and starch mixture in the bowl, and from a height of 12 inches, pour in a continuous stream, all at once, the boiling milk. Gently remove any bubbles on the milk surface, cover the container with a cotton cloth to absorb the water condensation, and close it with a lid. Without touching or moving the bowl, let it coagulate for a minimum of 20 minutes until the pudding sets and cools slightly.
Touch the surface and check that it is solid, the consistency should be pudding-like and firm, at this point, place it in the refrigerator to cool, but it can also be used immediately at room temperature or warm.
With a large spoon, scoop small portions of pudding from the surface, being careful not to go too deep, and place them in a small bowl. Pour over 2 tablespoons of ginger syrup (see the recipe).
It can also be prepared with a simple sprinkle of brown sugar, or by pouring coconut milk over it… good breakfast or snack or healthy and natural dessert!!
