Silky sweet soy milk custard with ginger syrup
Chinese Tofu Pudding
Prep Time
10 min
Cook Time
15 min
Total Time
55 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Chinese Tofu Pudding
Silky sweet soy milk custard with ginger syrup
★4.4(19)
Ultra-silky tofu pudding so smooth it barely holds its shape, drizzled with warm ginger syrup. Dou hua is a beloved Chinese dessert and breakfast item with a texture between custard and silk.
10m
Prep Time
15m
Cook Time
55m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Dou hua is simplicity perfection. Fresh soy milk is set into the most delicate, trembling curd imaginable, then served with sweet ginger syrup that warms from the inside out.
Chinese cooking techniques — high heat, quick movement, and precise timing — produce flavors that no other method can match. This recipe captures that magic.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Chinese Tofu Pudding special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 4 cups fresh soy milk (unsweetened)
- 1 tsp food-grade gypsum powder (calcium sulfate)
- 2 tbsp cornstarch
- 1/2 cup brown sugar
- 2-inch piece fresh ginger, sliced
- 2 cups water
Instructions
- 1
Dissolve gypsum powder and cornstarch in 1/4 cup cold water in a large, deep bowl.
- 2
Bring soy milk to a boil, then let it cool to about 175F.
- 3
Pour the hot soy milk into the gypsum mixture from a height of about 12 inches to mix thoroughly. Do not stir.
- 4
Cover and let sit undisturbed for 30 minutes until set into a silky, tender curd.
- 5
Make ginger syrup by simmering brown sugar, ginger, and water for 10 minutes. Scoop tofu pudding into bowls and drizzle with warm ginger syrup.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Substitutions
Gypsum powderGDL (glucono delta-lactone)
Widely available; produces a slightly tangier curd
Ginger syrupBlack sugar syrup or maple syrup
Different sweetness profile but equally delicious
Tips & Storage
Pro Tips
Use the freshest soy milk possible; store-bought works but freshly made produces a more delicate set.
Do not disturb the mixture while it sets or the curd will break and become grainy.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Refrigerate for up to 2 days. Serve warm or chilled with fresh syrup.
Reheating
Gently warm by placing the bowl in a hot water bath. Do not boil or microwave.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not be alarmed if the batter looks different from what you expect at certain stages. Trust the process. Baking is full of ugly-duckling moments that resolve beautifully in the oven.
Nutrition Facts
Per serving (0mg) · 4 servings
Calories160
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein8g
Carbohydrates4g
Fat26g
Fiber20mg
Sugar1g
Sodium18g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Where can I find gypsum powder?
- Chinese grocery stores sell food-grade gypsum, or order online. Also called calcium sulfate.
- Can I use a different coagulant?
- GDL (glucono delta-lactone) also works and is easier to find. Use 1.5 tsp per 4 cups soy milk.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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