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tau foo fah

Tau Foo Fah/Dou Hua 豆腐花 (Soybean Pudding)

Kristin Tan
Learn how to make the best Tau Foo Fah with homemade soy milk. Silky smooth and soft soybean pudding served with sweet ginger syrup.
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Prep Time 20 mins
Cook Time 40 mins
Refrigeration Time 1 hr
Course Dessert
Cuisine Chinese, Malaysian
Servings 2 people

Ingredients
  

Soy milk

  • 1 cup soybean
  • 4 cups water divided
  • 2 pandan leaf knotted, optional

Tau foo fah

  • 350 g soymilk homemade or store-bought
  • ½ tsp agar-agar powder

Ginger syrup

  • ¼ cup white/brown sugar
  • ¼ cup water
  • 4 slices ginger

Instructions
 

Make soymilk

  • Soak soybeans overnight, until they double in size. Pick out any shriveled or black beans.
  • Blend the soaked beans with 2 cups of water, until as smooth as possible. Don't worry about little chunks.
  • Pour everything into a tall pot and add the other 2 cups of water. Bring it to a simmer, stirring frequently to prevent the bottom from burning. Add a knot of pandan, then let simmer on medium-low heat for 20 minutes.
  • Prepare a large bowl, strainer and cheesecloth. Once the soymilk has cooled slightly, strain it to remove the soybean pulp/okara. Keep the okara for later.

Make tau foo fah

  • Combine soymilk and agar-agar powder in a small pot and whisk to incorporate. Heat over medium heat, stirring constantly until it simmers. Reduce the heat to medium-low and let simmer for 5 minutes, stirring constantly.
  • Strain the mixture into a medium bowl, making sure to get rid of any bubbles on the surface.
  • Let cool completely before covering and refrigerating for 1 hour (I refrigerate mine overnight.)

Make ginger syrup

  • In a small pan/pot, combine sugar of your choice, ginger and water. Bring to a simmer, and cook for 5 minutes.
  • Let cool (optional), before pouring over the soybean pudding.

Notes

  • If making soy milk to drink, you can add a pinch of salt and sugar to taste to enhance the flavour.
  • You can also use store-bought soymilk, it should contain only soybeans and water. It tends to be thinner, so you may need to add more agar-agar.
  • Do not cover the heated soymilk + agar-agar mixture immediately, else the condensation will make the tau foo fah watery.
Homemade soy milk will keep in a clean air-tight jar in the fridge for 1 week. Tau foo fah will also keep in the fridge for 1 week.
This recipe is adapted from Omnivore's Cookbook.
Keyword soy milk, street food
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