Complete free recipe
Classic Soy Milk Pudding (Douhua-Style)
The iconic silky soy milk pudding found across East Asian dessert shops, set using the same gentle coagulation technique as fresh tofu.
Desserts & Confections · Traditional Desserts · Light Sweet Endings
What you need
Ingredients
- 4 cups Unsweetened Soy Milk
- 1/4 cup Sugar
- 1 1/2 tsp Food-Grade Gypsum, dissolved in 2 tbsp water
- Ginger Syrup or Brown Sugar Syrup, to serve
Method
Instructions
- Warm the soy milk with the sugar to 175°F, stirring to dissolve the sugar and prevent scorching.
- Remove from heat and let cool slightly to about 160°F.
- Stir in the dissolved gypsum gently but thoroughly, then stop stirring immediately.
- Cover and let sit undisturbed 20 to 25 minutes, until set into a soft, silky curd.
- Serve warm or chilled, with ginger syrup or brown sugar syrup spooned over the top.
From The Arrogant Hippie Culinary Journal: Soy Milk Edition by Aunesty Janssen