台式豆花Taiwanese Tofu Pudding (Douhua)

Prep 10 min·Cook 15 min·Rest 40 min

1. 1You're here
   Step 1.

   Simmer the slab sugar and ginger in the water for 15 minutes. Keep warm, or chill for a summer bowl.

   100 g Chinese brown slab sugar30 g Ginger, sliced and bruised500 ml Water

   15 minSlow-simmer soup
2. 2
   Step 2.

   In a heatproof bowl or pot that will hold 1.5 litres, whisk the gypsum and cornflour with the cold water until smooth.

   5 g Food-grade gypsum powder10 g Cornflour50 ml Cold water

3. 3
   Step 3.

   Heat the soy milk, stirring, to 85–90°C: steaming hard with small bubbles at the edge, but not boiling. Skim off any foam.

   1 l Unsweetened soya milk (soya beans and water only)

   Boil / blanch

   Wok-chan's tip鑊仔貼士

   Use a thermometer: below 80°C it won't set firmly, boiling makes it grainy.
4. 4
   Step 4.

   Stir the coagulant once more, then pour the hot soy milk in from a height of about 30 cm in one quick, steady stream so it mixes by itself. Don't stir.

   1 l Unsweetened soya milk (soya beans and water only)5 g Food-grade gypsum powder

   Custard / setting
5. 5
   Step 5.

   Skim off the foam, cover with a tea towel and the lid and leave undisturbed for 30–40 minutes until set like soft custard.

   1 l Unsweetened soya milk (soya beans and water only)

   35 minCustard / setting

   Wok-chan's tip鑊仔貼士

   Don't move or peek: knocking the bowl breaks the set.
6. 6
   Step 6.

   Scoop thin slices of douhua into bowls with a flat ladle and pour over the syrup. Add peanuts, pearls or taro balls if you like.

   1 l Unsweetened soya milk (soya beans and water only)100 g Chinese brown slab sugar80 g Peanuts, simmered soft or roastedoptional: 150 g Brown Sugar Tapioca Pearlsoptional: 150 g Taro and Sweet Potato Balls

   Assemble / plate