Published Mar 25, 2021 Updated Nov 03, 2024 I have never made doufu hua before, as I always thought the recipe is hard and fail-prone. Now that I have made this homemade tofu pudding, I can assure you that this recipe is so easy to make at home. I grew up eating a lot of doufu hua, which is a very common and popular sweet dessert in Penang, Malaysia. Walk down any streets or markets, one can always find soy milk hawkers (street vendors) selling both soy milk and doufu hua, freshly made each day. There are also hawkers who cycle their mobile stall or cart around the neighborhood, hawking “doufu hua” loudly as they peddle down the street. Both soy milk and doufu hua are excellent for the scorching hot and humid weather back home. They are my absolute favorites. To make the best homemade tofu pudding, you need a good master soy milk, which is a richer soy milk. Store-bought soy milk is usually thinner compared to soy milk you make from scratch at home. As a result, store-bought soy milk is not a good choice for homemade tofu pudding. If you want to make the best doufu hua, you have to make your own soy milk. Here is my step-by-step soy milk recipe. Next, you will need a coagulant. I use gypsum (石膏), which is used by the Chinese to make tofu. You can buy gypsum online here. To make sweet tofu pudding (Doufu Hua/豆腐花), you also need syrup to serve with it. I like ginger and rock sugar syrup but I personally prefer gula melaka (Malaysian palm sugar), which is similar to dark brown sugar but with deeper flavors. I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
