From the kitchen
Classic Soy Milk Pudding (Douhua-Style)
A delicate douhua-style soy pudding, softly coagulated with food-grade gypsum and served with a simple ginger syrup.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 4 cups protein-rich plain unsweetened soy milk
- 1/4 cup sugar
- 1 1/2 tsp food-grade gypsum (calcium sulfate), subject to supplier dosage
- 2 tbsp cold water
- Syrup: 1/4 cup brown sugar, 1/4 cup water and 4 thin slices fresh ginger
Method
- Simmer syrup ingredients for 5 minutes, stirring until the sugar dissolves. Remove from heat and let ginger infuse while making the pudding.
- Heat soy milk and sugar gently to 185°F, stirring to prevent scorching. Remove from heat and let it cool to about 175°F.
- Stir gypsum and 2 tbsp water into a smooth suspension in a heatproof setting bowl. Immediately pour in the hot milk in one steady stream. Do not keep stirring.
- Cover and leave undisturbed for 20 to 30 minutes, until softly set. Remove ginger from syrup. Scoop pudding carefully and serve with syrup.
Cook with confidence
Before you start
What to expect
A spoon-soft soy pudding with a separate ginger syrup.
Before you begin
Use food-grade calcium sulfate and protein-rich plain soy milk; stabilizers can change the set.
The important cue
Leave the bowl untouched after combining milk and coagulant.
At the table
Scoop gently into shallow bowls and add syrup at the table.
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