Kembang Tahu Jahe / Tau Foo Fah / Dou Hua (with agar agar)
Course: Dessert
Cuisine: Chinese
Prep Time: 5minutes
Cook Time: 12minutes
Total Time: 17minutes
Servings: 4servings
Author: Marvellina
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.
1cupbrown sugaror you can use white sugar, but adjust the amount to 1/2 cup or to your taste as it is sweeter
1inchknob of gingerpeeled 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