Teresa's Recipes
Tau Huay (Tofu Pudding)
Tau Huay, also known as tofu pudding, is a beloved Chinese dessert that has delighted taste buds for centuries. Smooth, silky, and subtly sweet, this delicate dish is made from freshly prepared soy milk and sets to a creamy consistency, often infused with the fragrant aroma of pandan leaves. Traditionally served chilled, Tau Huay is a comforting dessert that embodies the essence of simplicity and purity in flavors. Perfect for warm days or as a light ending to a meal, this dessert is not only delicious but also rich in plant-based protein, making it a favorite among health-conscious individuals. Enjoy it plain or topped with a drizzle of sweet syrup or fresh fruits for an extra twist!
Ingredients
- 2-3 leaves, tied in a knot Pandan leaves
- 4 cups (for boiling) Water
- 1/2 cup (adjust to taste) Sugar
- 1 teaspoon Gypsum powder
- 4 cups, preferably unsweetened Soy milk
- to taste (made from sugar and water) Optional sweet syrup
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 150
- Fat: 5g
- Carbs: 22g
- Protein: 6g
- Sodium: 10mg
- Sugar: 8g
Instructions
- In a small bowl, dissolve the gypsum powder in 1/4 cup of warm water and set aside.
- In a saucepan, heat the soy milk over medium heat, stirring occasionally.
- Add the sugar and tied pandan leaves to the soy milk. Stir until the sugar is completely dissolved.
- Heat the soy milk until it is hot but not boiling (around 180°F or 82°C). Remove the pandan leaves and discard.
- Slowly pour in the dissolved gypsum powder mixture while gently stirring the soy milk to combine.
- Continue stirring for about 1 minute to ensure the mixture is well blended and smooth.
- Remove the saucepan from heat and let it cool for about 5 minutes.
- Pour the mixture into individual serving bowls or molds.
- Allow the tau huay to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Serve chilled and enjoy! You can drizzle with a sweet syrup made of 1/2 cup sugar dissolved in 1/2 cup boiling water for an added touch.
Tips
- Feel free to experiment with different toppings such as fresh fruit, coconut milk, or even a sprinkle of toasted sesame seeds.
- If you don't have gypsum powder, you can substitute with cornstarch mixed with water, but the texture will be slightly different.
- To enhance the pandan flavor, you can blend the pandan leaves with a small amount of water and strain it before adding to the soy milk.