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Shanghai Street Food #37 Tofu Pudding: Dou Hua 豆花

I consider this the tofu connoisseur’s breakfast. It’s a set-in-the-pan soy milk custard, warm and savory, as soft as a cloud, surrounded by a clear broth flavored with soy whey as it sets. You might have previously tried the sweet version with ginger and brown sugar syrup, popular in Hong Kong and Malaysia.

Dou hua 豆花 (literally ‘bean bloom’) is made by pouring hot fresh soy milk into a dish containing a coagulant (usually gypsum – calcium sulfate) and dissolved corn starch. The starch gives duo hua its silken, just-set texture. After a few minutes, the tofu ‘blooms’, setting in the centre of the bowl in a quivering flower surrounded by yellow whey.

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