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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)

Recipe developed by Amy + Jacky

Super easy way to make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding (Pressure Cooker Dou Hua 免石膏粉豆腐花). Silky smooth soy pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying dessert to end the day.
Course Breakfast, Dessert, Snack
Cuisine Asian, Chinese, Filipino, Hong Kong, Taiwanese, vietnamese
Keyword dou hua, douhua, douhua recipe, how to make tofu pudding, soy pudding, tofu dessert, tofu fa recipe, tofu pudding, tofu pudding recipe, toufu fa, 豆腐花
Total Time 1 hour 5 minutes
Servings 6
Calories 164kcal


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


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.


*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!


Calories: 164kcal | Carbohydrates: 16g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 580mg | Fiber: 3g | Sugar: 8g | Vitamin C: 2mg | Calcium: 98mg | Iron: 5mg

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