Growing up Yeo’s soymilk was my favorite drink. I would always reach for a can whenever I visited my local Asian grocery store. The nostalgia is real with this one!

Today we are going to make a dessert recipe with it called đậu hũ nước đường also known as Tofu Pudding with ginger syrup.

To make it a little fancier we are making a Pandan version of đậu hũ nước đường with their soymilk! Traditionally this is made with fresh soymilk but using their premade soymilk cuts the time in half.

I’m using this tofu pudding brand because it contains GDL ( a food additive) that produces the best and most consistent result. It’s hard to find GDL in stores so I thought this would be the easiest bet.

If you don’t have pandan extract that’s totally fine to omit because the classic tofu pudding tastes great as well.

How to make đậu hũ nước đường (Pandan Tofu Pudding)

Recipe by Jen H. Dao

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 Tofu Dessert Mix
5 1/2 c soymilk
1/2 tsp pandan extract
Ginger Syrup
4 in knob ginger (sliced)
1 1/4 c brown sugar
1/2 c water

Directions

Mix tofu curds (foil bag) with soymilk and pandan extract. Whisk completely.
Bring tofu mixture to a boil and then simmer for 4-5 mins stirring constantly. Remove from heat and add GDL (clear/red bag). Pour into mold, cover with foil and let sit at room temp for 25 mins.
In a pot combine brown sugar, ginger and water. Bring to a boil and simmer for 6-7 mins.