Bean Curd Pudding
Desserts • Singapore
How to Make Bean Curd Pudding (Traditional & Healthy Version)
Bean Curd Pudding, also fondly known as 'Tau Huay' in Singapore, is a beloved dessert often found at local kopitiams, hawker centres, and modern dessert shops. This silky-smooth treat has evolved from its humble roots to a trendy fusion dessert, sometimes topped with soy milk or fresh fruits. Its gentle, delicate texture and subtle sweetness make it a staple for Singaporeans seeking a light, comforting dessert. The popularity of bean curd pudding speaks to Singapore's multicultural food heritage, blending Chinese influences with contemporary global tastes. In the bustling hawker culture, Bean Curd Pudding stands out as a healthier option among sweet treats, thanks to its minimal use of refined sugars and focus on plant-based ingredients. Locals enjoy it both warm and chilled, often after meals or as a mid-day snack. Fusion versions can be found alongside traditional preparations, showcasing Singapore's knack for reinventing classics. Whether you’re visiting a kopitiam or preparing it at home, Bean Curd Pudding offers a satisfying dessert experience that is gentle on the palate and waistline.
Ingredients(for 1 small bowl (approx. 150g) per person)
- 2 cups Fresh soy milk (unsweetened, locally known as tau huay water)
- 1 teaspoon Agar-agar powder (natural gelling agent)
- 2 tablespoons Sugar (can reduce or use alternatives)
- 1/2 teaspoon Vanilla extract (for aroma) - optional
- 1/2 cup Water (for dissolving agar-agar)
- 2 tablespoons Low-fat evaporated milk (optional topping) - optional
- 1/4 cup Fresh fruits (strawberries or kiwi, for fusion style) - optional
- 1 tablespoon Stevia or monk fruit sweetener (optional for lower calorie) - optional
- Few Mint leaves (for garnish) - optional
Instructions
- 1
In a small saucepan, combine agar-agar powder with water and stir well until dissolved.
5 minutes
Ensure agar-agar is fully dissolved to avoid lumpiness.
- 2
Heat the mixture gently over medium heat, stirring constantly until it comes to a light simmer.
5 minutes
Do not boil agar-agar; simmer gently for best texture.
- 3
Add the fresh soy milk to the saucepan and mix thoroughly. Stir in sugar and vanilla extract (if using).
5 minutes
Use unsweetened soy milk for a healthier base.
- 4
Continue to heat the mixture until it is just about to boil, then remove from heat.
2 minutes
Do not overheat soy milk to preserve its delicate flavor.
Why This Dish is Healthy
This Bean Curd Pudding recipe is a healthy choice because it uses unsweetened soy milk, a low-fat, high-protein base. Agar-agar provides dietary fiber without calories, and optional fruit toppings increase micronutrients. Unlike many desserts, it’s naturally vegetarian, low in saturated fat, and free of artificial additives. It’s gentle on digestion and suitable for weight management, diabetes, and plant-based diets.
Bean Curd Pudding is rich in plant-based protein from soy milk, and contains minimal fat when made with low-fat or unsweetened ingredients. Agar-agar is a natural fiber, aiding digestion and promoting satiety. The dessert is also a good source of calcium and iron, supporting bone health and energy levels. By reducing sugar or using alternatives, you can further lower calories and avoid blood sugar spikes, making it suitable for most diets. Fresh fruit toppings add vitamins and antioxidants.
Pro Tips
- 💡Tip 1: Use freshly made soy milk for the creamiest texture.
- 💡Tip 2: Adjust sweetness to taste or add fruit puree for natural flavor.
- 💡Tip 3: Experiment with fusion toppings like gula melaka syrup or chia seeds.
Storage & Serving
Store in airtight containers in the fridge for up to 3 days. Keep toppings separate until serving. Do not freeze as texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
