Douhua Recipes

Steps:

• Bring the slab brown sugar, ginger and 3/4 cup cold water to a boil in a small pot over medium heat. Lower to a simmer and reduce until slightly thickened, about 5 minutes. Turn off the heat, cover and let steep until needed.
• Set up steamer using a wok or large Dutch oven and a steamer rack or basket. Make sure an 8-inch round cake pan with a heatproof plate on top will fit into the covered steamer setup. Fill with water almost to but not touching the rack. Cover with the lid and bring to a boil over high heat.
• Stir the gypsum, granulated sugar, 1/8 teaspoon salt and 2 tablespoons of the soy milk in a small bowl until the sugar and salt are dissolved. Let sit to hydrate the gypsum until the mixture starts to bubble or foam, about 5 minutes.
• Pour the gypsum mixture into an 8-inch round metal cake pan (regular or nonstick). Pour the remaining soy milk into the cake pan and stir until the gypsum mixture is well combined with the milk. Cover with a heatproof plate, add to the steamer, cover with the lid and steam over medium heat until set but still jiggly, about 20 minutes. Turn off the heat and let sit to cool slightly, about 5 minutes. Carefully remove the plate.
• Meanwhile, strain the ginger syrup into a small bowl and set aside.
• Check the tofu pudding by scooping out a shallow portion. If there's a yellowish, clear liquid underneath, it has set properly. If the pudding doesn't separate cleanly and the liquid underneath is still cloudy from the milk, cook for another 5 to 10 minutes and check again. Let cool slightly.
• Scoop the tofu pudding into bowls and enjoy warm with a drizzle or more of the ginger syrup.