Douhua with Ginger Syrup

Method

1. 1

   Mix the setting agent

   Off the heat, whisk the gypsum powder and cornflour with 3 tbsp cold water until completely smooth.

2. 2

   Heat the soy milk

   Over medium heat, warm the soy milk in a saucepan, stirring gently, for 5 to 7 minutes until steaming and just beginning to bubble at the edges, about 85°C. Do not boil it.

3. 3

   Set the douhua

   Take the soy milk off the heat and let it settle for 30 seconds. Pour the gypsum mixture into a heatproof bowl.

4. 4

   Add the soy milk

   Pour the hot soy milk into the bowl in one steady stream. Do not stir.

5. 5

   Leave to set

   Cover and leave undisturbed at room temperature for 15 minutes, until softly set.

6. 6

   Make the ginger syrup

   While the tofu sets, put the sugar, water and ginger in a small saucepan. Bring to a simmer over medium heat for 2 minutes.

7. 7

   Finish the syrup

   Simmer gently for 5 minutes, until the sugar dissolves and the syrup smells strongly of ginger.

8. 8

   Serve

   Spoon the warm ginger syrup over the set douhua. Serve warm or chilled; the pudding should be tender and silky, not firm enough to slice.

Tips

• Measure the cold water carefully and whisk the setting agent until no lumps remain.
• Pour the soy milk steadily, then leave the bowl completely undisturbed while it sets.
• For the smoothest result, use a heatproof bowl wide enough to pour into comfortably.

Swaps

• Use dark brown sugar instead of light brown sugar for a deeper, more molasses-like syrup.
• Add a cinnamon stick to the syrup while it simmers, then remove it before serving.

Storing

Cover and refrigerate leftover douhua and syrup separately for up to 2 days; serve chilled or warm the syrup gently before spooning it over.