Tofu pudding or 豆腐花 in Chinese is Carmen's favorite childhood dessert. It's pushed around by the dim sum ladies at yum cha and it's scooped fresh from a bamboo bucket. It is silken smooth, melts in your mouth with a hint of gingery sweetness. I would argue this is probably one of the healthiest desserts: you can adjust your own sugar, and it's made of soy beans! We found a way to make this delicious Cantonese dessert at home with only two ingredients: soy milk and gelatin.

Recipe:
500 ml soy milk, unsweetened or sweetened your choice
1 tbsp gelatine

Ginger syrup

1 cup water
3 slices smashed ginger
2 tbsp rock sugar

Method:
Heat soy milk to 70C or 167F - don’t worry if it’s not super precise. It’s good enough when little bubbles start forming on the side.
Mix in the gelatine and stir until everything is melted.
Pour the mixture through a sieve and into a bowl.
Chill for at least 4 hours.

Ginger syrup
Put the water, ginger, and rock sugar in a pot and boil until the sugar is melted.
Set aside to cool.

When the tofu pudding has solidified, you can eat it as is or gently scoop out thin layers of tofu in a smaller bowl.

Add your desired amount of ginger syrup.

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Gelatin: [ Ссылка ]
Fine mesh strainer: [ Ссылка ]

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#chinesedessert #dessert #tofu

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