How to make silky tofu dessert in ginger syrup



½ cup brown sugar
30g ginger
1 package tofu mix

To make ginger syrup

Slice ginger into thin slices.
In a sauce pan, dissolve ½ cup BROWN sugar, ½ cup water.

Bring to boil, then add ginger and a pinch of salt. Simmer for 5 mins.

When it is still hot, the syrup is a bit watery, but after cooling down or chilled, it becomes thicker.

To make soft tofu pudding, I use the tofu mix which includes a large soya powder pack and a small coagulant pack.

In a large saucepan, pour in 1.200 litres of water and mix in Tofu Mix with a whisk. Mix, stir, or whisk to completely dissolve the lumps.

Bring the mixture to boil while constantly whisking.

Once it boils, reduce the heat into medium low and simmer for ~3-4 minutes.

Skim off the foam.
In a large bowl, dissolve Coagulant Powder with 2 tbsp water and tilt the bowl 1 round to coat the bowl with the mixture.

Then pour the soya mixture to the bowl through a soup strainer to make sure no foam or lump go into it.
Cover with cling wrap or alum foil and let it rest for 20 minutes or until set.
Using a flat ladle, lightly shave a piece of pudding with your ladle and slide it to your individual serving bowl.

Skim off and get rid of the excess soy water if any.


Often served warm.
Place 3-4 spoonful of ginger syrup on top.