Learn how to make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding (Dou Hua 免石膏粉豆腐花). Silky smooth Soy Pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying tofu dessert to end your day!
We can’t begin to describe how much fun it’s been in the kitchen, as Jacky & I pour our hearts & souls into recreating beloved Hong Kong classics using our Instant Pot & Pressure Cookers.
What makes it extra special is when we hear stories after stories about how you’re enjoying our HK recipes, sharing the yummy food with families & friends as you reminisce your childhood or homeland with a smile. 🙂
And Tofu Pudding 豆腐花 is definitely one we’ve been excited to share with you!!
Fresh . Melt-in-the-Mouth . Satisfyingly Sweet
Tofu Pudding aka Tofu Fa, Douhua, or Soy Pudding is a super popular Ancient Chinese snack/dessert. According to historical records, its existence traces back to before 122 BC!
Besides being a sweet dessert, traditional Dou Hua 豆花 is also enjoyed as a savory or spicy snack in different regions of China & Asia.
Nowadays, Chinese Desert Shops have created endless delicious combinations of how we can enjoy this simple melt-in-the-mouth delicacy.
Mix it into Black Sesame Soup 芝麻糊…oh sooo good~
Fun Fact: the popularity of this delicious snack has spread all over Asia in the forms of Filipino’s Taho, Indonesian Tahwa, Singaporean/Malaysian tau hua, Thai Taohuai, or Vietnamese tàu hủ hoa…
Instant Pot Tofu Pudding Experiment
For over 2 months, we’ve experimented using different thickening agents; different brands of Agar Agar Powder; different Agar Agar Powder: Soy Milk Ratios; adding Agar Agar Powder at different steps of the process to find the perfect flavor & texture.
Not too solid (jello-like), nor too liquidy; not too watery and bland.
Thickening Agent
Traditionally, Gypsum Powder 石膏粉 is the most commonly used thickening agent for making Tofu Pudding.
As the field of culinary progress, more chefs begin to explore using other thickening agents such as Gelatin or Agar Agar Powder.
Since different thickening agents have different gelling abilities, the final Tofu Pudding will vary in textures & mouthfeel.
We fell in love with using Agar Agar Powder to make Tofu Pudding. When the right amount is used, it creates this unbeatable melt-in-the-mouth satisfying mouthfeel. Even more silky smooth than the traditional Tofu Pudding you’d eat at Traditional Chinese Dessert Shops!!
Agar Agar Powder is also easier to find in supermarkets. You should be able to find them in Asian markets or the Asian aisle.
What is Agar Agar Powder?
Agar is a natural substance obtained from algae. It has powerful thickening and gelling abilities, with no calories, no sugar, no carbs, and no fat.
Many chefs are adopting the usage of Agar Agar Powder (aka 大菜粉，洋菜粉，寒天粉，燕菜精) as a plant-based alternative to gelatin.
Since it has no flavor, odor or color, it’s perfect for making desserts that need to set.
One of the reasons we chose Agar Agar Powder over Gelatin is its ability to stay firm at higher temperatures compared to Gelatin.
Since it has powerful gelling abilities, be very cautious how much Agar Agar Powder you add to the mixture. If not, this is what happens…
Step-by-Step Guide: Instant Pot Tofu Pudding
Prepare Ingredients for Instant Pot Tofu Pudding:
Tools for Instant Pot Tofu Pudding
Preparation: Soak Soybeans
Method 1 – Overnight Soaking Method:
Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs.
Allow beans to soak overnight for at least 8 – 16 hours.
*Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
Method 2 – Quick Soaking Method:
Place 1 cup (190g) dry soybeans and 3 cups (750ml) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
Blend Soybeans
Discard soaking water and rinse soybeans under cold water.
If desired, remove the soybeans’ skin by gently rubbing the beans together.
Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth (as shown in right blender below).
Pressure Cook Soybeans
Place steamer basket in Instant Pot.
Add a pinch of salt and 4 cups (1L) cold water in pressure cooker.
Add in blended soybean mixture.
Close lid and pressure cook:
- Pressure Cooking Method: High Pressure for 5 minutes + 25 minutes Natural Release
*Note: After 25 minutes, turn Venting Knob to Venting Position to release remaining pressure
Open the lid carefully.
Prepare Ginger Syrup
While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan.
Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly.
Reduce heat to Medium and simmer for another 2 minutes.
Discard crushed ginger and simmer mixture for another 5 – 10 minutes.
*Pro Tip: The sauce should thicken and can lightly coat a spoon.
Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.
Strain Soy Milk
Remove the steamer basket of okara.
Add 1 tsp (3.2) agar-agar powder to a separate large saucepan.
*Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly.
Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.
Make Tofu Pudding
Stir & bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves.
If desired, sweeten the Tofu Pudding mixture by adding 2 – 3 tbsp (25g – 38g) granulated sugar.
Turn off heat once the mixture starts simmering.
The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.
*Pro Tip: If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge).
Serve Instant Pot Tofu Pudding
*Note: Tofu Pudding made with agar agar powder can be served only at room temperature or cold.
Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup! 😀
*Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.
Time to make Tofu Pudding in Instant Pot!
Instant Pot Tofu Pudding 豆腐花 (免石膏粉)
Ingredients
Soy Milk 豆漿
- 1 cup (190g) dry soybeans
- 3 cups (750ml) cold water for soaking
- 6 cups (1500ml) cold water
- A pinch of salt
Tofu Pudding
- 1 teaspoon (3.2g) agar-agar powder
- 2 - 3 tablespoons (25g - 38g) granulated sugar (optional)
Ginger Syrup
- 200 grams rock sugar
- 1 cup (250ml) water
- 3 tablespoons (38g) brown sugar
- 3 tablespoons (50g) ginger , crushed
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Instructions
Soak Soybeans:
- Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.
- Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.
Make Tofu Pudding:
- Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.
- Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.
- Prepare Ginger Syrup: While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan. Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly. Reduce heat to Medium and simmer for another 2 minutes. Discard crushed ginger and simmer mixture for another 5 - 10 minutes. The sauce should thicken and can lightly coat a spoon. Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.
- Strain Soy Milk: Remove the steamer basket of okara. Add 1 tsp (3.2) agar-agar powder to a separate large saucepan. Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.
*Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly. - Make Tofu Pudding: Stir & bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves. If desired, sweeten the Tofu Pudding mixture by adding 2 - 3 tbsp (25g - 38g) granulated sugar. Turn off heat once the mixture starts simmering. The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.
*Pro Tip: If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge). - Serve: Tofu Pudding with agar agar powder can only be served at room temperature or cold. Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup!
*Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.
Notes
Nutrition
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Instant Pot Adzuki Beans Popsicles (紅豆冰雪條)
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