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

Steps

1. 1

   Place the gelatin sheets in a bowl of cold water and soak to hydrate for 10 minutes.

2. 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. 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. 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. 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. 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. 7

   Transfer to a container, let it cool then cover and chill in the refrigerator.

8. 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. 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.