Sweet tofu pudding – a popular Vietnamese dessert that you can find at any local market across the country. Although the name might vary from region to region, it is commonly known as a light and sweet treat which is made from soybeans with a fluffy texture similar to flan cake. The traditional recipe calls for various kinds of ingredients and tools which are quite tricky to find in Finland, so the recipe I am bringing you all today is a simplified version with an almost identical taste.
For the tofu:
600 ml soy milk
1 & ½ tablespoons white sugar
3 teaspoons gelatin powder
63 ml water
For the sugar syrup:
100g brown sugar
½ teaspoon ginger, roughly crushed
750 ml water
- In a pot, mix in the soymilk and white sugar. Bring it to a boil till the sugar dissolves. Turn off the heat and let it cool for 10 minutes.
- Stir the gelatin into the water. Let it set for 5 minutes or until small bubbles form on top. Place the gelatin mixture into a bigger bowl with hot water and stir again. It is not recommended to mix the gelatin directly in the hot water as it could result in a gooey, chewy texture.
- Pour the gelatin mixture into the chilled soymilk and mix well. Get a large bowl and pour the mixture in. Place in the fridge for at least 7 hours (preferably overnight).
- Mix the brown sugar and water in a pot on medium-low heat. Mix well till the sugar has completely dissolved. Add the crushed ginger and continue boil for a few minutes until aromatic.
- Using a spoon, gently skim around the bowl with the tofu mixture and place each spoonful in a smaller bowl until filled up half the bowl. Pour the sugar syrup in and enjoy.
This recipe is not exactly fool-proof, as it requires several intricate skills. However, I did it, and I am the clumsiest person in the world, so I am certain you guys can definitely do it too. Please give it a try and I will see you in the next issue with another intriguing recipe!