This classic Chinese street-shop dessert turns fresh, hot soy milk into a trembling silken custard using mineral coagulant, then drapes it in a warm brown sugar and ginger syrup perfumed with goji berries. It is gently sweet, soothing, and 100% dairy-free, making it one of the most comforting treats to come out of southern China.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 shallow bowls
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 9 gFat
- 1.5 gSaturated Fat
- 43 gCarbs
- 5 gFiber
- 31 gSugar
- 12 gProtein
- 38 mgSodium
- 495 mgPotassium
- 185 mgCalcium
- 4 mgIron
- 2 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the soy milk
- 200 g dried yellow soybeans, soaked 8 hours and drained
- 1800 ml cool filtered water
For the coagulant bath
- 1 1/2 tsp food-grade gypsum powder (shi gao fen)
- 60 ml cool water
For the brown sugar ginger syrup
- 150 g Chinese brown sugar chunks (hong tang)
- 300 ml water
- 4 thick slices fresh ginger, lightly smashed
- 2 tbsp dried goji berries
- 1 tsp cornstarch mixed with 1 tbsp cold water
For serving
- 2 tbsp toasted white sesame seeds
- 2 tbsp finely chopped roasted peanuts
Directions
- Drain the soaked soybeans and rinse well. Blend in two batches with the 1800 ml water for 3 minutes each, until the mixture looks like thin cream.
- Strain the blended liquid through a fine cheesecloth-lined sieve, twisting firmly over a bowl to extract every drop of milk; you should get about 1500 ml. Discard the pulp (or save for pancakes).
- Pour the strained soy milk into a heavy pot and bring it to a gentle, steady boil over medium heat, stirring constantly to keep the bottom from catching. Simmer 5 minutes, then turn off the heat.
- Let the soy milk cool to about 80°C (175°F). Meanwhile, stir the gypsum powder into 60 ml cool water and pour into a deep ceramic or glass container; the gypsum will settle on the bottom.
- Hold the pot of warm soy milk about 30 cm above the container and pour slowly in a thin stream from a height. Do not stir. Tap the container once on the counter to release air bubbles, cover with a lid, and let it rest undisturbed for 25 to 30 minutes until set into a delicate pudding.
- While the pudding sets, prepare the syrup: combine brown sugar, 300 ml water, and ginger in a small saucepan. Bring to a simmer, stirring until the sugar dissolves, then add goji berries and simmer 5 minutes.
- Stir in the cornstarch slurry and cook 1 minute until lightly thickened and glossy. Fish out the ginger slices and keep the syrup warm over very low heat.
- Use a wide shallow spoon to gently scoop the set pudding into 4 small bowls, keeping the soft curds intact.
- Ladle about 60 ml of warm brown sugar syrup over each portion, scatter with toasted sesame seeds and chopped peanuts, and serve immediately while still warm.
- For a richer variation, stir 2 tablespoons of evaporated milk or coconut cream into the syrup before ladling.
Cook’s Notes
- A kitchen thermometer is worth using – if the soy milk is over 85°C when poured, the gypsum will not set and the pudding stays liquid; too cool and the texture turns rubbery.
- Rinsing the soaked soybeans two to three times before blending cuts the grassy, beany note that can overpower the syrup.
- For a Sichuan-style savory bowl, skip the sugar syrup and top with chili oil, soy sauce, scallions, and preserved vegetables instead – both styles are authentic.
- Use the freshest gypsum you can find; old powder loses potency and the pudding will not set. Food-grade gypsum is sold at Chinese markets or pharmacies labeled as 食用石膏粉.
- Douhua is best within 2 hours of setting. If you must chill it, cover tightly and eat the same day; the surface may weep a little liquid which you can spoon off.
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