Tofu pudding (tofu fa 豆腐花) is one of those Hong Kong desserts I grew up eating warm from the dessert shop. Silky, jiggly, barely sweet. This is my homemade version with a sugar-free syrup option, because some days I am keeping it no sugar. The fun part is the 撞豆漿 moment, where you pour the boiling soy milk straight into the gypsum mixture and let it set. Do not touch it for 30 minutes and it turns into silk.
Watch it on YouTube and subscribe for more recipes like this.
If you love classic Hong Kong desserts, try my Hong Kong egg tarts next.
Shop This Recipe
- Food Grade Gypsum Powder (the tofu coagulant)
- Allulose Sweetener (for the sugar free syrup)
- Brown Slab Sugar (for the classic syrup)
Sugar-Free Tofu Pudding (Tofu Fa 豆腐花)
Silky, jiggly Hong Kong-style tofu pudding (tofu fa) made with unsweetened soy milk and gypsum, served with a sugar-free allulose syrup option.
Equipment
- 2 pots: one for boiling the soy milk, one for setting the pudding 兩個煲（一個用來煲豆漿，另一個用來撞豆漿）
Ingredients
For the pudding:
- 64 fl oz (half gallon) unsweetened soy milk 無糖豆漿
- 2 tsp edible gypsum powder 食用石膏粉 find it at a Chinese herb store or Asian supermarket
- 2 tsp corn starch 粟粉
- 4 Tbsp water
For the sugar-free allulose syrup:
- 1/2 cup water
- 3/4 cup allulose 1 part water to 1.5 parts allulose
- couple small pieces of smashed ginger 小塊薑
For the brown sugar syrup:
- 1/2 cup water
- 1/2 cup slab brown sugar 片糖 1 part water to 1 part sugar
- 1 small piece of ginger 一小塊薑
Instructions
- Make the syrup: simmer the slab brown sugar (or allulose), water and ginger on low heat until the sugar melts and the syrup thickens slightly. Set aside.
- Bring the soy milk to a boil and let it boil for a couple of minutes.
- Meanwhile, mix the gypsum powder, corn starch and 4 Tbsp water until completely smooth.
- Stir the starch mixture once more and pour it into the empty pot. Immediately pour in the boiling soy milk, all at once.
- Cover and leave it completely alone for at least 30 minutes. Scoop into bowls and serve with syrup.
做法
- 先煮糖漿：將片糖（或阿洛酮糖）、水和薑用小火煮至糖完全融化，糖漿稍為濃稠，待用。
- 煲滾豆漿，滾後再煲兩三分鐘。
- 與此同時將食用石膏粉、粟粉和4湯匙水完全混合，待用。
- 將石膏粉混合物再攪拌一次並倒入空煲中，然後立即將滾燙的豆漿撞入煲中。
- 蓋上煲蓋靜置至少30分鐘，舀入碗中，加入糖漿食用。
Tools 用具
2 pots: one for boiling the soy milk, one for setting the pudding 兩個煲（一個用來煲豆漿，另一個用來撞豆漿）
Notes
- Do not stir or move the pot while the pudding sets.
- Serve warm, the classic way.
- Makes 5 to 6 servings.
Watch it on YouTube and subscribe for more recipes like this.
As an Amazon Associate I earn from qualifying purchases.
