How to Make Douhua (Taiwanese Tofu Pudding) from Raw Soy Milk
1. Boil thick soy milk until fully cooked. 2. Let it cool to about 85–90°C. 3. Put the coagulant in a bowl (about 2–3 g food-grade gypsum + 8–10 g sweet potato or corn starch per 1 L of soy milk, mixed with a little cold water). 4. Pour the soy milk in from a height in one go, and don't stir. 5. Skim the foam, cover with a cloth and rest 20–30 minutes.
Why raw soy milk makes the best douhua
Good douhua depends on good soy milk. Ready-to-drink soy milk is usually diluted and often won't set. Freshly cooked raw soy milk gives you control over thickness and the fullest bean flavor, which is why traditional douhua shops in Taiwan cook their own. Mikely's frozen concentrated raw soy milk lets you skip soaking and grinding: cook it with a little less water than for drinking and you have douhua-ready soy milk.
Ingredients and ratios (per 1 L of thick soy milk)
| Ingredient | Gypsum method | GDL method |
|---|---|---|
| Thick soy milk | 1000 ml | 1000 ml |
| Coagulant | Food-grade gypsum (calcium sulfate) 2–3 g | Glucono delta-lactone (GDL) 2.5–3 g |
| Starch (optional) | Sweet potato or corn starch 8–10 g | Not needed |
| Cold water | 30–50 ml | About 20 ml |
| Soy milk temperature | About 85–90°C | About 85°C, then heat to set |
| Texture | Silky, traditional | Very smooth, pudding-like |
Gypsum douhua (traditional Taiwanese style)
- Cook the soy milkBring thick soy milk to a full boil, then keep boiling 5–10 minutes. Foaming alone does not mean it is cooked.
- Prepare the coagulantIn a heat-proof bowl, mix 2–3 g gypsum and 8–10 g starch with 30–50 ml cold water until smooth.
- Cool slightlyLet the soy milk cool to about 85–90°C.
- Pour from a heightStir the coagulant once more, then pour all the soy milk in from about 30 cm high. Do not stir.
- RestSkim off the foam, cover with a clean cloth and leave untouched for 20–30 minutes.
GDL douhua (easiest and most consistent)
GDL sets only when heated, so you can mix and portion first, then set. It is the most reliable method for cafés and food service.
- Cook the soy milkBoil until fully cooked.
- Dissolve GDLDissolve 2.5–3 g GDL in about 20 ml cold water.
- Mix and portionAt about 85°C, stir in the GDL, skim the foam and pour into cups.
- Steam to setCover and steam on low heat for 15–20 minutes, or keep warm until set.
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Won't set | Soy milk too thin, too cool, too little coagulant, stirred after pouring | Use thicker soy milk, keep at 85–90°C, weigh coagulant, don't stir |
| Full of holes | Soy milk too hot, too much coagulant, moved while setting | Cool first, reduce coagulant, don't move the container |
| Bitter taste | Too much gypsum | Use the lower end of the ratio |
| Raw bean taste | Soy milk not fully cooked | Keep boiling 5–10 minutes after foaming |
Syrups and toppings
Serve with brown sugar syrup or ginger syrup, hot or cold. Classic toppings: soft peanuts, red beans, tapioca pearls and taro balls. In summer, add crushed ice and lemon or passion fruit.
Make douhua with Mikely raw soy milk
Mikely's Pure Happiness frozen concentrated raw soy milk is made from Canadian and US non-GMO soybeans, 1500 g per pack, with a 1-year frozen shelf life. One pack makes both soy milk and douhua. Importers, distributors and dessert shops are welcome to request samples and pricing.