Tao pho – Sweet tofu pudding

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‘Tao pho’ (sweet tofu pudding) is a very common and popular sweet dessert made from soy beans. Tofu pudding has the smooth, creamy texture of a light flan, but the taste of soy milk.

Douhua is the short form of doufuhua. It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.

Tofu or doufu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding.

Like all tofu, douhua must have a coagulent, often gluconolactone for smoothness as compared with other coagulents.

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How to make Tofu

The first step in making the dish is to soak the dried soybeans overnight, then mash the beans with water to produce your own soy milk. It is vitally important that the soymilk is stirred and brought to a boil slowly to avoid burning the milk.

It is also important to simmer the milk for 10 minutes after bringing it to a boil in order to bring out the full flavor and fragrance of the soy milk.

Tao pho – Sweet tofu pudding via khoi nghiep

The soy milk is then poured into 4g of gypsum powder to coagulate it. The best temperature at which to coagulate the soymilk is 85 DC.

After the soy milk boils, foaming rapidly, pour it into the gypsum powder from about 1 foot above. This will make the ingredients mix together automatically and nicely. Don’t move it or stir the mixture after pouring in the soy milk.

You should cover the bowl with a cloth to absorb steam in order to keep the pudding’s surface smooth. The mixture will settle and become nice and yummy after just 1 hour.

The dessert can be served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger and topped with jelly or shredded coconut.

Versions in Vietnamese cuisine

Tao pho – Sweet tofu pudding via amthuc.2017.vn

In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:

  • Northern region- it is served with sugar, chia seeds. It is enjoyed as warm in winter and cold with ice in summer.
  • Central region- it is cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness.
  • Southern region- it is served warm with lychee and coconut water. Ginger is optional. Douhua pieces are more firm than those in the North and the Central.

Please visit our website to explore more about Vietnamese cuisine.

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