Скачать или смотреть 在家裏做豆腐花 Making Tofu Fa/ Tofu pudding/ Tofu dessert at home

Homemade Tofu Fa Recipe I used
(Serves 4)

Ingredients
1L fresh soy milk (unsweetened, no additives)
1.5 tsp food-grade gypsum powder (calcium sulfate)
1 tsp cornstarch (for extra smoothness)
2 tbsp cold water (for dissolving gypsum)
100g rock sugar (or white sugar)
2 slices ginger (optional, for syrup)

Tools
Deep heatproof bowl (ceramic or stainless steel)
Fine mesh strainer
Kitchen thermometer (ideal but optional)



Step-by-Step Instructions

1. Prepare Coagulant Mixture
Dissolve gypsum + cornstarch in 2 tbsp cold water. Set aside.

2. Heat Soy Milk
Heat soy milk to *85°C (185°F)* – tiny bubbles at edges but *not boiling*.
Pro Tip: Stir constantly to prevent scorching.

3. Combine & Set
Quickly pour hot soy milk into the bowl with gypsum mixture from high (about 30cm/12" height).
DO NOT STIR. Cover with a lid and let sit undisturbed for 20 mins.

4. Make Ginger Syrup
Simmer *200ml water + sugar + ginger* until sugar dissolves. Cool before using.

5. Serve
Gently scoop tofu fa with a flat spoon.
Drizzle with cold syrup. Add:
(Highly recommended)Classic:Ginger syrup + yellow sugar (I used this one)
Modern: Mango puree or matcha syrup



Key Secrets for Success
1. Temperature Matters: 85°C is the magic number for perfect curds.
2. No Stirring After Pouring: Agitation ruins the silky texture.
3. Freshness First: Consume within 4 hours for best flavor.

Troubleshooting
Too soft? Increase gypsum by 0.5 tsp next time.
Grainy? Soy milk was too hot or stirred after pouring.

This is how old Hong Kong dai pai dongs make it – wobbly, fragrant, and impossibly smooth! 🥢