Kembang Tahu Jahe / Tau Foo Fah / Dou Hua (with agar agar)
Servings: 4 servings
Make this super soft and smooth Chinese-style soybean pudding from soy milk (or any milk) without using any chemicals and served with delicious ginger syrup.
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Ingredients
- 750 ml unsweetened plain soymilk or other type of milk
- 3/4 tsp agar agar powder see notes
- 1 tsp vanilla extract
Ginger syrup:
- 1 cup water
- 1 cup brown sugar or you can use white sugar, but adjust the amount to 1/2 cup or to your taste as it is sweeter
- 1 inch knob of ginger peeled and thinly sliced
Instructions
Prepare the ginger syrup (best to prepare the day before):
- Place everything in a saucepan and bring to a boil and then lower the heat to let it simmer for 5 minutes. Turn off the heat. Let the ginger slices sit in there to release more flavor. I like to prepare this the day before I plan to serve and discard the ginger on that day. The syrup will have more aroma from the ginger
Make the tau foo fah:
- Put all ingredients for pudding, except for vanilla extract, in a large pot over medium-high heat. Continue to stir and make sure you don't let the bottom of the pot catches the soymilk and burn. Once it has comes to a boil, lower the heat and continue to simmer for another 5 minutes. Make sure the agar agar powder has dissolved (it should be). Stir in the vanilla extract
- Remove from the heat and strain into another pot that has a lid. Wrap the lid with a clean kitchen towel to absorb any condensation so it won't drip back to the pudding and create unsmooth surface. Let it cool down for about 10 minutes
- Carefully transfer to the refrigerator and chill for at least 2 hours. I recommend 4 hours if possible. You can chill it overnight too. Once it sets, it should have nicely coagulated, but wobbly when you gently shake it. That's the right texture
Serving:
- There's a special flat sharp spatula that they use to thinly slice the bean curd pudding into serving bowl. I don't have it. I just use regular spoon and serve with few spoonfuls of ginger syrup on the tau foo fah
Storing:
- Since this is made with agar agar powder, try not to keep the tau foo fah longer than 5 days in the fridge. The longer it sits, the more watery it will get. Definitely do not recommend freezing
Notes
For a softer texture, you can use 1/2 tsp of agar agar powder
For a firmer texture, you can use 1 tsp of agar agar powder
For a firmer texture, you can use 1 tsp of agar agar powder