Tou Huay (豆腐花)

Tou Huay

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Course Breakfast, Snack

Cuisine Chinese

Ingredients

  

• 1 litre Soya bean milk, hot
• 22 g Bean Curd coagulant
• 90 ml water at room temperature

Instructions

 

• Make the soya bean milk. If you have soya bean milk, that's good, otherwise, follow my link here to make.
• Mix the water and the coagulant.
• Pour the milk into the coagulant mixture from a height of 50cm.
• Do not disturb the bean curd for at least half an hour to let it set.Serve with sugar syrup, ginko nuts, glutinous rice dumplings etc.

Keyword bean, beancurd, tou huay

Tou Huay is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.

Tofu or doufu (Chinese: 豆腐; pinyin: dòufu/dòu fǔ) 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, etc.

This version is sweet and far softer than other kinds of doufu we are familiar with.

The recipe comes from here.