Dou Hua (Soy Bean Pudding) in Ginger Orange Syrup



Dou hua (soy bean pudding)- 1 liter soy milk- 1 packet (7 gram) agar-agar powder, I use Swallow Nest brandGinger orange syrup- 1.5 liter water- 75 gram ginger, peeled and bruised- 200 gram palm sugar- 4 tablespoon sugar- 2 pandan leaves, knotted- 250 ml orange juiceAccompaniments- honey roasted peanut- candied orange peels


Dou hua (soy bean pudding)1. Pour soy milk and agar-agar powder in a pot. Bring to a boil and keep stirring so the agar-agar powder is fully dissolved. Remove from heat immediately once it boils.2. Strain into a clean pot, let it cool for a while, about 10-15 minutes, then wrap with saran plastic and chill in the fridge for at least 2 hours to firm up the pudding.Ginger orange syrup1. Place all syrup ingredients, except orange juice, in a pot and bring to a boil. Reduce heat and simmer for 15 minutes. Turn of the heat and let steep for another 15 minutes. Strain the syrup into a pitcher.2. Add orange juice to the ginger syrup and stir well.To serve1. Divide the pudding into 12 bowls, pour some syrup into each bowl, and add some honey roasted peanuts and candied orange peels.

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