Macau Tofu Pudding
Silky smooth tofu pudding with warm ginger syrup, a classic street dessert of Macau, bursting with southern charm.
Ingredients
8 items- dried soybeans 100g
- water (for soymilk) 800ml
- glucono delta-lactone (GDL) 3g
- brown sugar 100g
- rock sugar 50g
- ginger 4-5 slices
- water (for syrup) 200ml
- crushed peanuts to taste
Nutrition
Steps （8 steps）
Wash dried soybeans, soak in enough water at least 6 hours until fully hydrated (doubled in size). Refrigerate if soaking in hot weather.
Drain the soaked beans, blend with 800ml water in batches in a soymilk maker or blender until smooth, about 2 minutes; repeat once for higher yield.
Line a bowl with fine cheesecloth, pour in the raw soymilk, twist the cloth and squeeze out the milk. Strain to remove okara.
Transfer soymilk to a pot, heat over medium-high until boiling, immediately reduce to low heat and continue cooking for 5 minutes to fully cook, stirring constantly to prevent scorching.
Turn off heat, let cool for 2-3 minutes until about 85°C (a skin forms on surface). Meanwhile, dissolve 3g GDL in 1 tbsp warm water.
Quickly pour GDL solution into cooled soymilk, gently stir 3-5 circles in one direction, then cover and let sit undisturbed for 15-20 minutes until set into a silky pudding.
In a small pot, combine brown sugar, rock sugar, ginger slices and 200ml water. Cook over medium heat until sugar dissolves and syrup thickens slightly, strain out ginger.
Using a flat spoon, gently scoop the tofu pudding into bowls, top with 2-3 tbsp ginger syrup, garnish with crushed peanuts or dried osmanthus. Serve warm or chilled.
Tips
1. Soybeans must be thoroughly soaked for best yield and smooth texture. 2. Raw soymilk must be boiled for 5 minutes to neutralize toxins. 3. Temperature is critical when adding coagulant; too hot or cold will fail. 4. Do not move the container during setting. 5. Ginger syrup can be made ahead and refrigerated for deeper flavor.
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