How to serve soy bean pudding in 2 ways- that is my promise to you.
We made the puddings in the previous post.
Now I am making the toppings. We normally serve the tofu fa with syrup, either made from brown sugar or white sugar. When I ask that no sugar be added, the vendor will ladle some soy milk on top. This makes it easy to consume, and is much smoother. The best way of enjoying soy silken tofu without much sugar.
Since I am not a sweet person, ok, correction. I am sweet but I am not too fond of sweets, I come up with a savoury version.
You would need the tofu pudding recipe to make the base for this. Here is the link for tofu fa.
I hope you enjoy my creations, both for the savoury and sweet. I use fresh fruits as toppings as well. Do try to be creative when you make yours, use other fruits that you like.
I serve these for breakfast, as a quick healthy lunch and a snack, too.
Apologies for the long silence due to me catching covid-19 and after that, I went for a short break, I am now catching up with you.
Glad to be back.
Do share your photo if you made it. Or tag me at IG @mynyonyarecipe.
Please click and give a thumbs up and a super thanks would be very much appreciated!!
Here is the recipe.
Soy Pudding Douhua ( Douhua in 2 ways)
- Measuring spoons, etc
- Bowls varies sizes
- Knife, cutting board
- Sauce pans or wok
Ingredients for Sweet Toppings
- 250 ml Water 1metric cup
- 200 g Brown sugar or white granulated sugar or,1 metric cup
- 30 g Fresh ginger - sliced, or bashed
- 1 Pandan leaf torn and knotted
- A pinch of salt
- Fruits of your choice eg.,
- Garnishing like mint basil, sesame seeds, pistachios, honey, maple syrup
Ingredients for Savoury Topping
- 15 g 1/2 oz Dried black fungus (wood ears fungus)
- 15 g Dried lily buds
- 15 g Dried shiitake mushroom
- 1 clove Garlic – chopped
- 250 ml Chicken stock or water plus chicken granules/ bullion
- 2 tbsp Light soy sauce
- 1 tbsp Oyster sauce or mushroom sauce for vegan
- 1 tbsp Sugar or to taste
- 1 tsp Sesame oil
- 1 Spring onion scallion – finely chopped
- 2 tbs Corn flour
- 1 tbs Water
- 1 tbsp Cooking oi
- Optional garnishing
- Garlic/shallot crisps and oil
- White pepper powder
- In a sauce pan, add in the water, sugar and ginger (or pandan leave) and salt.
- Bring to a boil.
- Simmer for a few minutes.
- Cool and sieve into a dry container.
- It is ready to serve.
- To serve:
- Ladle the soy pudding into a bowl.
- Pour or ladle some of the syrup over the pudding.
More sweet topping ideas
- Strawberries and other fruits
- Just top it with soy milk
- Soak the dried black fungus, lily buds, and shiitake mushroom separately in warm water until soft.
- When soft squeeze out and rinse.
- Tie a knot in the lily buds, 1 knot on each bud.
- Cut the black fungus and the mushroom into thin strips.
- Chop the garlic, and set aside
- n a bowl add in the oyster / mushroom sauce, soy sauce, and sesame oil.
- In a hot pan, add in the cooking oil and fry the garlic till lightly brown and fragrant.
- Add in the mushroom, black fungus and lily buds.
- Add in the sauce and toss for 2 minutes.
- Add in the chicken stock.
- Bring to the boil. Simmer for a few minutes.
- Thicken with the corn flour and water mixture.
- The topping is ready to serve with the pudding.
- Spoon the topping over a serving of the pudding.
- Garnish with the chopped spring onions, sesame oil if desired, garlic crisps and oil and a shake of white pepper.