Recipe
Dou hua 豆花
Prep Time:
Cook Time:
Yield:
6-8
I had a sudden craving for Douhua/Dau Fu Fa- a dessert made with extra soft form of tofu few days ago.
Dou Hua- this chinese dessert brings back the good old memory of many years where there was this housewife in her late thirties, riding her old bicycle with a medium-sized wooden bucket at the back rack. Inside the wooden bucket, it was filled with freshly made Dou Hua and was still warm to be served. Riding passed each house and calling out “Dou Hua, Dou Hua….” so that to let the residents know it’s time for a dessert break in the afternoon, sit back, relax and enjoy a warm bowl of Douhua/Dau Fu Fa that’s usually served with clear sweet syrup or palm sugar syrup (gula melaka). I like both.
I gathered my mind back for a few seconds and thought how could I have forgotten the quick and easy recipe (or should I say the ‘cheating’ recipe?) that I got through my sister, which was given to her by her Mother-in-law. The original way of preparing this recipe is way too complicated and lengthy. Thus, the simplified recipe appeals to me so much that I can do this anytime and anywhere!
Give this a go if you had the sudden craving for Dou Hua! Bon Appetit!
Dou hua 豆花
Prep Time:
Cook Time:
Yield:
6-8
Ingredients:
For the Dou hua 豆花
A:
Water, 4.5 bowls (about 450ml)
Agar-agar, 8gm
B:
Soya milk, 5 bowls (about 500ml)
Evaporated milk, 170gm
C: (for serving)
Clear sweet syrup or palm sugar syrup.
Method:
1. Use two saucepans to slowly bring ingredients A and B to the boil.
2. Mixture A is considered ready when the agar-agar dissolves in the water.
3. Strain and mix A & B into a big bowl.
4. Scoop the mixture into ramekins.
5. Leave them for about 20-25 mins to set.
6. Serve with clear sweet syrup or palm sugar syrup (recommended).
I LOVE LOVE LOVE dou fu fa! I order it every single time at dim sum for dessert.
i dont have to make my own cos i can get it easily here.
just wanna share this. i like the ones with ginger syrup too.
I have never tried it with ginger syrup! Should be nice
Over here, guess I can only get it at dim sum.
what if i do not want to make 8 bowls worth of douhua?
maybe just 1/2 the amount…do i divide the #’s that u gave for the ingredients?
sheri,
Yup. Just divide into half if you want to make only half the recipe.
i was wondering wat other kind of gelatin i can use to make it
I used this kind: http://www.wingyipstore.co.uk/pictures/content1310/agar agar.jpg
I am not sure if the gelatin powder would give the same texture.
thank u
Agar is vegetable based gelatin instead of animal based like regular gelatin.
Ginger sauce is awesome, just dropped semi-crushed ginger chunks into the simple sauce and simmer until it’s infused…voila
Jle,
Thanks for dropping by. And your input on the ginger sauce. I have yet tried that but the next time I make this, I sure will.
This is the easiest and tastiest dou hua recipe I have seen! U save my days! Hahaha!
lk,
It definitely is! Even though, it doesn’t assemble 100% of the normal douhua texture, but this will do for me 🙂
Always wanted to know how to make this. Just wanted to check – is this the same time of agar agar you have in your recipe?
http://shop.waiyeehong.com/index.php?main_page=product_info&products_id=3205
Sam,
Yes – that agar agar will do!
thanks! I can’t wait to give this recipe a go! I’ve always loved dau fu fa and your recipe looks so simple!
Sam,
No worries! I love dau fu fa too.. and I am glad to learn this recipe that I can make at home!!
What kind of bowl to use? Medium sized ones?
Sash,
Thanks for dropping by. Use ramekins (size=7.5cm) would be the best.
What kind of soymilk do you use? Is it the sweetened kind you can buy from Chinese markets or the soymilk brand you can find in any regular market?
Hello CatKool,
I use the normal soymilk (non-sweetened) that you can find at any supermarket. I wouldn't recommend the sweetened one as with the syrup, it might be too sweet.
I made my own soy milk at home today, and can't wait to use it to make douhua. Thanks for sharing the recipe for douhua 🙂
That's cool! I want to try making soya milk at home too!
Hi. Thank you so much for sharing this recipe. I’m from Vietnam but currently living in Australia. I’m love with this dessert, it’s a part of my childhood. So interesting to discover that Malaysia used to have douhua sellers riding bicycles pass the streets with two wooden buckets of douhua, coz it was the same in Vietnam 10 years ago. Now we can only have douhua at home or at the restaurant. Btw, we prefer cool douhua and often add coconut milk to make it runny and tasty.
Hi Trang,
Thanks for dropping by!
Yeah, when I was a kid, I remember the lady cycling passed my house almost every afternoon selling douhua. I am not sure if it still exists now.. 🙁
I love cool douhua too, with syrup.. yum… Never tasted with coconut milk.. was it just coconut milk?
Hi, I was wondering how many cc/ml is 1 bowl? You said, that bowl = size of ramekin, but surely there are various sizes of ramekin´s too 🙂 I would love to try this recipe, it looks so quick, easy and yummy, but I´m really lost with this "bowls" … 😀
Hi Dasha,
I use the ramekin with 7.5cm in diameter and it holds 100ml per ramekin. So sorry for the confusion, I will update the recipe accordingly!
Happy trying and let me know!
Thank you! It turned out too firm.. I added too much agar:( but overall it wasn't bad. Suprisingly, even my father, who usually is willing to touch tofu only with meter long stick, ate two bowls 😀
Oh.. maybe just cut down a bit of agar agar next time when you make it.
I am glad that even your dad loves it 😉
Love, love, LOVE the way you present your dou fu fa 🙂 I grew up eating tons of this, just cannot ever get enough of it, haha.