Instant Pot Tofu Pudding 豆腐花 (Dou Hua)

Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Super easy & simple yet satisfying dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert

Make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花). Silky smooth Soybean Pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying dessert to end your day!

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4.67 from 3 votes

We can’t begin to describe how much fun it’s been in the kitchen, as Jacky & I pour our hearts & souls into recreating beloved Hong Kong classics using our Instant Pot & Pressure Cookers.

What makes it extra special is when we hear stories after stories about how you’re enjoying our HK recipes, sharing the yummy food with families & friends as you reminisce your childhood or homeland with a smile. 🙂

And Tofu Pudding 豆腐花 is definitely one we’ve been excited to share with you!!

Fresh . Melt-in-the-Mouth . Satisfyingly Sweet

Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Simple yet satisfying dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert

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Tofu Pudding aka Doufuhua, Douhua, or Soybean Pudding is a super popular Ancient Chinese snack/dessert. According to historical records, its existence traces back to before 122 BC!

Besides being a sweet dessert, traditional Dou Hua 豆花 is also enjoyed as a savory or spicy snack in different regions of China & Asia.

Nowadays, Chinese Desert Shops have created endless delicious combinations of how we can enjoy this simple melt-in-the-mouth delicacy.

Mix it into Black Sesame Soup 芝麻糊…oh sooo good~

Fun Fact: the popularity of this delicious snack has spread all over Asia in the forms of Filipino’s Taho, Indonesian Tahwa, Singaporean/Malaysian tau hua, Thai Taohuai, or Vietnamese tàu hủ hoa…

 


 

Instant Pot Tofu Pudding Experiment

For over 2 months, we’ve experimented using different thickening agents; different brands of Agar Agar Powder; different Agar Agar Powder: Soy Milk Ratios; adding Agar Agar Powder at different steps of the process to find the perfect flavor & texture.

Not too solid (jello-like), nor too liquidy; not too watery and bland.

Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Simple yet satisfying dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert

Thickening Agent

Traditionally, Gypsum Powder 石膏粉 is the most commonly used thickening agent for making Tofu Pudding.

As the field of culinary progress, more chefs begin to explore using other thickening agents such as Gelatin or Agar Agar Powder.

Since different thickening agents have different gelling abilities, the final Tofu Pudding will vary in textures & mouthfeel.

We fell in love with using Agar Agar Powder to make Tofu Pudding. When the right amount is used, it creates this unbeatable melt-in-the-mouth satisfying mouthfeel. Even more silky smooth than the traditional Tofu Pudding you’d eat at Traditional Chinese Dessert Shops!!

Agar Agar Powder is also easier to find in supermarkets. You should be able to find them in Asian markets or the Asian aisle.

What is Agar Agar Powder?

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): Agar Agar Powder 大菜粉,洋菜粉,寒天粉,燕菜精

Agar is a natural substance obtained from algae. It has powerful thickening and gelling abilities, with no calories, no sugar, no carbs, and no fat.

Many chefs are adopting the usage of Agar Agar Powder (aka 大菜粉,洋菜粉,寒天粉,燕菜精) as a plant-based alternative to gelatin.

Since it has no flavor, odor or color, it’s perfect for making desserts that need to set.

One of the reasons we chose Agar Agar Powder over Gelatin is its ability to stay firm at higher temperatures compared to Gelatin.

Since it has powerful gelling abilities, be very cautious how much Agar Agar Powder you add to the mixture. If not, this is what happens…

Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花) Experiment Results - too much or too little agar agar powder #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert
Left Photo: Too much Agar-Agar Powder; Right Photo: Not enough Agar-Agar Powder

 


 

Ingredients for Instant Pot Tofu Pudding

Soy Milk 豆漿

  • 1 cup (190g) dry soybeans
  • For Soaking: 3 cups (750ml) cold water
  • 6 cups (1500ml) cold water
  • A pinch of salt

Tofu Pudding

  • 1 teaspoon (3.2g) agar-agar powder
  • Optional: 2 (25g) – 3 (38g) tablespoons granulated sugar

Ginger Syrup

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): ginger syrup recipe ingredients

 


 

Tools for Instant Pot Tofu Pudding

 


 

How to Make Instant Pot Tofu Pudding

Preparation: Soak Soybeans


1 cup (190g) dry soybeans
3 cups (750ml) cold water


Method 1 – Overnight Soaking Method:

Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs.

Allow beans to soak overnight for at least 8 – 16 hours.

*Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): soak dry soybeans overnight for at least 8 - 16 hours

Method 2 – Quick Soaking Method:

Place 1 cup (190g) dry soybeans and 3 cups (750ml) cold water in the pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

 

 

1

Blend Soybeans


Soaked soybeans, from above
2 cups (500ml) cold water


Discard soaking water and rinse soybeans under cold water.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): rinse dry soybeans under cold water

If desired, remove the soybeans’ skin by gently rubbing the beans together.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): remove soybeans skin by rubbing the beans together
Soybeans Skin

Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth (as shown in right blender below).

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): blend soaked soybeans in vitamix blender with cold water until smooth

 

 

2

Pressure Cook Soybeans


4 cups (1L) cold water
A pinch of salt
Blended soybean mixture


Place steamer basket in Instant Pot.

Add a pinch of salt and 4 cups (1L) cold water in pressure cooker.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): place steamer basket and water in Instant Pot Pressure Cooker

Add in blended soybean mixture.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): add blended soybean mixture in Instant Pot Electric Pressure Cooker

Close lid and pressure cook:

  • Pressure Cooking Method: High Pressure for 5 minutes + 25 minutes Natural Release

*Note: After 25 minutes, turn Venting Knob to Venting Position to release remaining pressure

Open the lid carefully.

 

 

3

Prepare Ginger Syrup


200 grams rock sugar (raw cane sugar) 黃冰糖
1 cup (250ml) water
3 tablespoons (38g) brown sugar
3 tablespoons (50g) ginger, crushed


While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan.

Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly.

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): prepare ginger syrup in saucepan on stovetop with ginger, rock sugar, brown sugar, and water

Reduce heat to Medium and simmer for another 2 minutes.

Discard crushed ginger and simmer mixture for another 5 – 10 minutes.

*Pro Tip: The sauce should thicken and can lightly coat a spoon.

Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.

 

 

4

Strain Soy Milk


1 teaspoon (3.2g) agar-agar powder


Remove the steamer basket of okara.

Make 3-Ingredient Fresh Instant Pot Soy Milk Recipe (Pressure Cooker Soy Milk 豆漿, 豆奶): remove steamer basket of okara

Add 1 tsp (3.2) agar-agar powder to a separate large saucepan.

*Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly.

Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): strain pressure cooked soy milk with cheesecloth or fine mesh strainers into saucepan with agar agar powder
*Note: we strained the soy milk into a second inner pot instead of a separate saucepan (both ways work) 

 

5

Make Tofu Pudding


Optional: 2 (25g) – 3 (38g) tablespoons granulated sugar


Stir & bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves.

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): stir to melt and activate agar agar powder

If desired, sweeten the Tofu Pudding mixture by adding 2 – 3 tbsp (25g – 38g) granulated sugar.

Turn off heat once the mixture starts simmering.

The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.

Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花): chill in fridge until Tofu Pudding has set via agar agar powder
Check to see if your Tofu Pudding has set

*Pro Tip: If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge).

 

6

Serve Instant Pot Tofu Pudding


*Note: Tofu Pudding made with agar agar powder can be served only at room temperature or cold.

Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup! 😀

Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Simple yet satisfying dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert

*Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.

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Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Super easy & simple yet satisfying dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Super easy way to make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 免石膏粉豆腐花). Silky smooth soybean pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying dessert to end the day.
4.67 from 3 votes
Print Rate This Recipe
Total: 1 hour 5 minutes
Servings: 6
Author: Amy + Jacky

Ingredients

Soy Milk 豆漿

  • 1 cup (190g) dry soybeans
  • 3 cups (750ml) cold water for soaking
  • 6 cups (1500ml) cold water
  • A pinch of salt

Tofu Pudding

  • 1 teaspoon (3.2g) agar-agar powder
  • 2 - 3 tablespoons (25g - 38g) granulated sugar (optional)

Ginger Syrup

  • 200 grams rock sugar
  • 1 cup (250ml) water
  • 3 tablespoons (38g) brown sugar
  • 3 tablespoons (50g) ginger , crushed

Instructions

Soak Soybeans:

  • Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.
  • Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

Make Tofu Pudding:

  • Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.
  • Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.
  • Prepare Ginger Syrup: While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan. Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly. Reduce heat to Medium and simmer for another 2 minutes. Discard crushed ginger and simmer mixture for another 5 - 10 minutes. The sauce should thicken and can lightly coat a spoon. Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.
  • Strain Soy Milk: Remove the steamer basket of okara. Add 1 tsp (3.2) agar-agar powder to a separate large saucepan. Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.
    *Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly. 
  • Make Tofu Pudding: Stir & bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves. If desired, sweeten the Tofu Pudding mixture by adding 2 - 3 tbsp (25g - 38g) granulated sugar. Turn off heat once the mixture starts simmering. The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.
    *Pro Tip: If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge).
  • Serve: Tofu Pudding with agar agar powder can only be served at room temperature or cold. Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup!
    *Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?
Course: Breakfast, Brunch, Dessert, Dinner, Lunch, Party Food, Side Dish, Snack, Super Easy
Cuisine: Asian, Chinese, Filipino, Hong Kong, Taiwanese, vietnamese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding Recipe (Pressure Cooker Dou Hua 豆腐花): Silky smooth soybean pudding with sweet ginger syrup. Simple yet satisfying Chinese dessert. #instantpot #instapot #pressurecooker #powerpressurecooker #soymilk #vegan #vegetarian #recipes #chineserecipes #dessert
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Hi. If I don’t have a steamer basket, I can just add the 4 cups of cold water, salt and the blended soya mixture directly into the Instant Pot inner pot and put on High pressure cooking for 5 mins? Then I would strained the mixture and add agar agar powder. Is this correct?

    Thank you.

    1. Hi San,

      thank you for your question 🙂

      Yes, that will work. Make sure not to do a quick release as the mixture will be foamy.

      Take care & have fun cooking
      Jacky

  2. Hi, im wondering, does the steamer basket has holes in it cos im not able to click on the link you provided. Maybe Amazon doesn’t sell it anymore.

    I cant see clearly the kind of steamer basket you used to make tofu pudding .. appreciate if you could let me know. Thank you

    Regards
    Esther

  3. Hello Amy and Jacky

    I love your recipes, for its simplicity. I tried making the tofu fa over the weekend but it didn’t set. I did reheat it again and added more agar agar but still it’s clumpy. I repeated the reheating process 3 times, not successful.

    A few questions please:
    A) do I have to constantly stir the tofu over medium heat?
    B) once I turned off the stovetop (brought to simmer), do I leave it at the heated stovetop?
    C) I transferred the tofu fa to a plastic container while it still hot? Would that impact the setting process?
    D) I kept testing the tofu to make sure it sets properly, interrupting the process – should I not have touch it?
    E) I moved it to the fridge before it completely cooled. Not sure if that would impact the process.

    Looking forward to your inputs
    Neah

    1. Hi Neah,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words and questions 🙂

      A) You will want to stir the soy milk to make sure all the agar agar powder is melted and mixed thoroughly.
      B) Both ways will work
      C) No impact as long as the agar agar powder is melted and mixed thoroughly
      D) How did you test it? Gentle shaking it will be fine.
      E) No impact on this.

      Please try melting the agar agar powder in some water and see if it sets properly.

      Have fun cooking & please take care
      Jacky

  4. Hi,

    Thanks for this recipe! I’ve been wanting to make this dessert for years. Im making taho and this is served hot. Instead of using gypsum to withstand heat, can I just increase the amount of agar-agar? I know you said increasing agar-agar amount can potentially stiffen my pudding but I’m thinking, if serving it hot it should break down the particles well enough to stay soft. What do you think?…

    Thanks!

    1. Hi Amara,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      Agar-agar powder will melt once heated so it will not work 🙁

      Please take care & have fun cooking
      Jacky

  5. Hi Amy & Jacky,

    I stumbled onto your website when I searched for making tofu in an Instant Pot. I am looking to make plain soy milk and silken tofu and not necessarily Dou Hua and I have several questions.

    When I make soy milk the “usual” way on the stovetop and begin to boil the ground soy beans, the mixture begins to foam like crazy. How do you avoid this with the pressure cooker so it doesn’t explode into a gory mess? Does the strainer have something to do with this? Also, since inheriting a Vitamix blender, my soybean “okara” mixture is ground very fine and I’m worried that it will fall through the strainer. Can I line the strainer with muslin to prevent the okara from falling through the strainer?

    Finally, one of the final steps in making soy milk the “usual” way is to boil the strained soy milk for a few minutes to make sure the soy protein is digestable. I assume that pressure cooking the ground soy beans under high pressure for 5 minutes takes care of that and there is no further need to cook the soy milk further?

    Thank you for your instant pot Dou Hua recipe!

    Naomi

    1. Hi Naomi,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words!

      1) The strainer helps with the foaming like crazy.
      2) Some okara falling thru the strainer will be fine.
      3) it should be fine without the boiling step as well.

      Happy New Year & please take care
      Jacky

  6. So I used gypsum powder coz I wanted my tofu to be warm. Mine did not set. I think because I stirred even once I already mixed the gypsum. I also read from another blog about Japanese tofu that the curds and whey forms if the temperature is too hot. They actually recommended to put the tofu in small containers and do a batch steaming. Any tips to make mine set next time?

    1. Hi VJ,

      thank you for your question 🙂

      I believe the strips and powder will work the same. Please try to weight out 3.2g and see if it works.

      Please take care & have a wonderful Christmas!
      Jacky

  7. Hi Amy & Jacky
    Thanks for the tau fu fa recipe. We love tau fu fa at yam char. Now can make and enjoy it at home! By the way, do you have an instant pot recipe for making tofu?
    Thanks.

    1. Hi Sally!

      So happy to hear from you again. Hope you have been doing well 🙂

      We don’t have a recipe for making tofu from scratch yet, but the process is quite similar! Tofu will require gypsum powder as you will probably want to serve it hot.

      Take care & have fun cooking
      Jacky

  8. Hi Amy & Jacky,

    If I wanted to make the tofu pudding hot you mentioned using gypsum powder instead of agar agar. Would the measurement still be 1 teaspoon if I used gypsum powder?

    Thanks!

    1. Hi Diana,

      thank you for your question 🙂

      We haven’t extensively tested the amount of gypsum powder require for the best Tofu fa.
      From memory, it will take roughly 1 tsp per 4 cups (1L) soy milk.

      Take care & have fun cooking
      Jacky

  9. Hi

    I am wondering how to do this whithout a steamer basket. Can I do pot in pot method? Where you put the water in the outer pot and then the soy mixture in the inside pot on a trivet?

    Also how do you store? Separate from the ginger/sugar syrup?

    Thanks!
    Jess

    1. Hi Jess,

      thank you for your questions 🙂

      You can cook the soy mixture directly in the pot, but it will be harder to clean the inner pot.
      Make sure to add the water first then gently layer the blended soybean mixture on top.

      You will want to store them separately.

      Please take care & have fun cooking
      Jacky

  10. Hi Amy and Jacky,
    If I use store-bought soy milk, what is the proportion of the soymilk and the agar-agar powder I should use? I’m not sure how much soymilk you get from the recipe

  11. Hi Amy and Jacky,
    I’d like to try this recipe but I don’t have agar2 on hand, can I use gelatin powder instead? And if so, how much?
    Thanks in advance.

    Rina

    1. Hi Rina,

      thank you for your kind words and question 🙂

      Gelatin powder will work fine, but it will have to be served cold.

      We haven’t tested the proper amount for gelatin powder so I would recommend using the same amount as agar agar powder as a start.

      You can always heat it up and add more gelatin powder if it is not as firm as it should be.

      Take care & have fun cooking
      Jacky

  12. Is there a reason why this recipe has to be served room temperature or cold, and not steamed hot like traditional Chinese tofu pudding?

    1. Hi Ryan,

      thank you for your question 🙂

      Chinese tofu pudding are served hot or cold traditionally.

      The agar agar powder in this recipe will melt at high temperature.

      Take care & have fun cooking
      Jacky

  13. Hi! My experience with dou hua is in dim sum restaurants where I have always had both the pudding and the syrup served warm or hot spooned out of a big vessel off a rolling steam cart. I usually order it as dou fou fa (I am not Asian so I have no idea what I am talking about except that I love this stuff!). Is there a way to be able to have it set up and served hot? Thanks!

    1. Hi Joy,

      thank you for your question and kind words 🙂

      Dou fu fa is served both hot and cold. For hot Dou fu fa, you will have to use gypsum powder as agar agar powder will start melting at roughly 115F.

      Take care & have fun cooking!
      Jacky

  14. Hi Amy and Jacky,

    Just wondering if I were to use store bought soymilk, how much would I use for 1 tsp of agar agar powder? Thanks for your help!

  15. Hi. Finally, the tofu pudding I’ve been waiting for. Can I just use unsweetened soya milk instead of soy beans?

    1. Hi Belle!

      Hope you have been doing well. Unsweetened soymilk (the Chinese kind) will work the best for this recipe 🙂

      Take care & have fun cooking
      Jacky

  16. Hi,
    When you add the 4 cups of water to the Instant Pot and the tofu mixture to the steamer basket, should the steamer basket be above the water? In other words, placed on a pedestal so it is above the water? From the picture, it looks like there is water in the steamer basket, so I am confused…

    Thanks,
    Jaffrie

    1. Hi Jaffrie,

      thank you for your question 🙂

      Water should be in the steamer basket for this recipe as the steamer basket is there to prevent the soy mixture from touching the bottom of the pot.

      Take care & have fun cooking!
      Jacky

  17. Hi,
    I grew up in Taiwan, and one of my favorite deserts from the farmers’ market was 豆花. It’s exciting to see your innovative way of making this in Instant Pot! I’m terrible at cooking (and I’m not being modest about it!), so please don’t laugh too hard of my question doesn’t sound intelligent (this applies to all my future questions)!
    I was curious about the steamer basket used in this recipe and the one for soy milk (豆漿). I didn’t know what you meant until I clicked on the link on the page, which took me to Amazon. I noticed the one on Amazon had a strap/handle, but I didn’t see the strap in the pictures on this recipe page. Am I missing something?
    Thank you in advance for your help!

    1. Hi Sandra,

      thank you so much for your question 🙂

      The two handles can be removed by wriggling up and down with a plier. I believe they have release some steamer baskets without the two handles now. I will have to order a few to test the quality before I can recommend them.

      Take care & have fun cooking
      Jacky

  18. Thank you for this recipe! My husband and I have been craving Tofu Pudding lately. Would it be possible to make this with store-bought sweet soy milk (the Asian brands, not the Western brands) or is that not recommended?

    1. Hi Vivien,

      thank you for your question and kind words 🙂

      Store-bought sweet soy milk will work just fine!

      Take care & have fun cooking
      Jacky

  19. Hi Amy. And Jacky! What can I use if I don’t have a blender? I have a magic bullet but it’ll be too small. Thanks !

    1. Hi Gina!

      thank you for your question 🙂

      Magic bullet will work in smaller batches. If you have an immersion blender, it will work as well.

      take care & have fun cooking
      Jacky

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