Tofu Fa 豆腐花 (Soybean Milk Pudding) is one of the favourite traditional Chinese desserts well–enjoyed for its velvety soft and silky texture. The pudding is scooped into a bowl and then drizzled over with pandan (screwpine) syrup as desired and is usually eaten hot.
Over here in Malaysia, these Chinese pudding desserts are usually sold by the roadside by vendor vans and even in night markets. They are believed to cool body heat during hot spells which is predominant in South East Asian countries.
Other varieties of these Chinese Asian desserts pudding, include the Chocolate variety, Red Bean variety as well as others. However, most prefer the Tofu Fa in its original version.
- 1 litre fresh soy milk; boiling hot
- 1/2 tsp gypsum powder
- 1 tbsp corn flour
- 60 ml cold water
- 2 tbsp fine sugar
- 3 pandan (screwpine) leaves; cleaned
- 1/4 inch young ginger
- 1/4 cup water
Method To Make Soy Pudding:
Mix together corn flour, gypsum powder and cold water. (The pudding texture will be tougher if you add more gypsum) Pour this setting mixture together with soy milk into a pot. Quickly stir.
Cover with cotton cloth (this retains the heat). Put the lid on over the cloth and leave aside for half an hour. Do not open or shake the pot in these 30 minutes as it will affect the coagulation process.
Method To Make Syrup
Add sugar, pandan leaves and ginger into water and boil until sugar has dissolved. The syrup is ready when the aroma of the pandan leaves and ginger are evident.
To serve, scoop away the thin layer on the surface of pudding. Using a large metal spoon, scoop out in thin layers into a bowl and drizzle with sugar syrup as desired.