Silken Soy Milk Pudding (Douhua)
From the MolalaCook kitchen · 烘焙手記
Silken Soy Milk Pudding (Douhua)
滑豆腐花
Set unsweetened soy milk into tender curds with food-grade gypsum and a little cornstarch.
▶ Watch the recipe
Before you begin
Leave the bowl undisturbed for 30 minutes before spooning out the douhua. Set the bowl down before pouring. Moving it while the curds are forming can break the delicate set.
Method 做法
Make the setting slurry
Mix the cornstarch, food-grade gypsum and room-temperature water in a large heatproof bowl until smooth. Keep this bowl where the pudding can set undisturbed.
See this stage at 0:21 →
Heat and strain the soy milk
Bring the soy milk just to the boil, watching the pan so it does not foam over. Strain the hot soy milk. Stir the slurry once more if it has settled.
See this stage at 1:20 →
Pour once and leave to set
Pour the hot soy milk into the slurry. Leave the bowl in place without stirring or moving it. Cover with a clean damp cloth and leave for about 30 minutes.
Serve in soft scoops
Use a shallow spoon to lift thin layers of the set pudding into serving bowls. Add brown sugar or sugar syrup to taste.
See this stage at 2:57 →
Watch & bake along
Silken Soy Milk Pudding (Douhua)
✦Which coagulant should I buy?+
Tools for this recipe
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Mini Stainless Steel Whisk
Use a small whisk to blend the smaller quantities without losing mixture around a large bowl.
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
