Tofu Pudding (Tào Phớ/Douhua)

🧂 Ingredients

• 2 gelatin sheets

  (about 2g each gelatin sheet with 200-225 bloom strengths)
• 1 5/6 cups good quality soy milk

  (440-450ml)
• 1 tablespoon dark brown sugar

  (10g, light brown sugar is also fine)
• 3 1/2 tablespoons rock sugar

  (40g, or use all brown sugar)
• 1 cup water

  (240ml)
• a 1-inch piece of ginger, peeled and thinly sliced

  (about 10g)
• more cold soy milk

Instructions

• 1 Place the gelatin sheets in a bowl of cold water and soak to hydrate for 10
  minutes.
• 2 Add 1⅚ cups of soy milk to a small pot and place over medium-low to medium heat.
  Bring it to a very gentle simmer when steams start coming out and tiny bubbles
  form on the surface.
• 3 Remove gelatin sheets from water and gently squeeze to remove excess water. Add
  them to the pot of soy milk and stir to dissolve completely.
• 4 Remove the pot from the heat and pour over a sieve into a clean container. If
  there are any bubbles on the surface, remove them for a smooth surface. Let the
  milk mixture cool down, then cover and let it set in the refrigerator for 3-4
  hours.
• 5 Add all the sugar and water to a small pot over medium heat. Bring it to a boil,
  then reduce to a simmer for about 5 minutes.
• 6 Add ginger slices and simmer for another 5-10 minutes until the syrup reaches
  your desired sweetness and consistency. You can adjust to taste with more or
  less sugar and ginger.
• 7 Transfer to a container, let it cool then cover and chill in the refrigerator.
• 8 To serve the pudding with ginger syrup: use a ladle to cut the pudding into thin
  curds and place them in serving bowls, then pour the cold ginger syrup over it.
• 9 To serve the pudding with soy milk: use a ladle to cut the pudding into thin
  curds and place them in serving bowls, then pour cold soy milk over it.

Nutrition Info