Traditional tofu pudding recipe 純手工豆花作法大公開
Tofu pudding (豆花 Dou Hua) is my favourite Taiwanese snack, and I miss it ever so much in London. Since I learned how to make amazing homemade soy milk (the recipe is here), I asked myself why not try to make some 豆花?
It was a huge success! If I had known earlier that making 豆花 was easy, I would not have suffered all these years (or bought the super expensive 豆花 in Chinatown😅 )
豆花 is like a super silky, tender, delicate tofu. In Taiwan, we normally have it as a dessert: the sugar syrup is a must and for toppings, you can choose from traditional choices beans, peanuts, taro … to bubbles (tapioca pearls), taro balls etc…
You can also replace the syrup with soy milk, but I highly recommend you add some warm ginger syrup. It will definitely warm you up in winter!
豆花是我最喜歡的甜點之一,簡單樸實冬夏皆宜。我最喜歡的豆花店是師大附近的鎮江號,跟小時候常駐巷口的一位豆花伯做的豆花(可惜豆花伯已仙逝QQ)
原本從沒想過我會自己做豆花,但某次在亞超瞄到熟石膏粉之後,就熊熊燃起了豆花魂。抱著應該會失敗的心情戰戰兢兢的做了人生第一鍋的豆花,成品卻是成功到差點抱著鍋子痛哭。
趁記憶猶新趕忙做了第二鍋順便拍成影片,這一大鍋豆花後來被聞豆而來的友人獨自吞完半鍋,由此可證品質還算有保障。
我小時候學到的豆腐作法就是使用熟石膏粉,但網路上對石膏粉的評價不一。我個人覺得熟石膏粉做的豆花口感、味道跟洋菜或吉利丁版的是完全不同層次,完全就是記憶中軟軟嫩嫩豆味飄飄的豆花,再搭上薑汁糖水跟珍珠,真的幸福無比。
🎶 準備食材 Ingredients:
1. 新鮮豆漿 Fresh soy milk 1.5L (please do not use the supermarket brands, they taste 100% different. If you can, make your own. If you do not have time, at least buy fresh soy milk from an Asian shop)
2. 熟石膏粉 Gypsum powder 1.5 Tablespoons (中國城購入 I bought it in Chinatown, but you also can buy it online)
3. 地瓜粉/太白粉 Potato starch / sweet potato starch 1.5 Tablespoons
4. 水 Water 75ml
🎶 糖水跟豆花料 Ingredients for syrup and toppings:
1. 糖 Sugar 適量
2. 水 Water 適量
3. Tapioca pearls and others
🎶 工具 Tools:
- 食品用溫度計 Food thermometer
- 乾淨的布 Clean tea towel
🌱 文字版作法:
- 把石膏粉、太白粉跟水混合,倒入一個大鍋子內
- 豆漿加熱到85–90度c,一口氣沖入裝有石膏水的鍋子裡(石膏水攪拌一下,注意不要沈澱)
- 蓋上布再加蓋,靜置30分鐘(請不要移動鍋子)
- 豆花完成!
🌱 糖水製作方式:
我糖水是先把糖加入一咪咪的水用火煮到焦糖化,等糖變成胡珀色就沖入少許熱水(這步驟小心燙傷),再稍微熬煮一下之後糖水就完成了。我這次加入一點磨碎的薑泥,變成薑汁糖水,配豆花很讚唷!
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