Silken Tofu Pudding
Desserts • Singapore
How to Make Silken Tofu Pudding (Traditional & Healthy Version)
Silken Tofu Pudding, known locally as 'Tau Huay', is a beloved dessert found in many Singapore kopitiams and hawker centres. This silky-smooth pudding is a staple of the Singaporean dessert scene, offering a light and refreshing end to any meal. Rooted in Singapore’s multicultural heritage, silken tofu pudding draws from East Asian influences but has evolved to suit local taste buds, often paired with gula melaka syrup or ginger-infused toppings. The delicate texture and subtle sweetness make it a favourite among locals, especially during hot afternoons or after a hearty meal. Tau Huay is appreciated for its versatility; it can be enjoyed warm or chilled, making it suitable for Singapore’s tropical climate. Its health-conscious nature—made primarily from soybeans—caters to vegetarian diets and those seeking lower-calorie desserts. Singapore’s hawker culture celebrates this fusion, with modern stalls experimenting with pandan and fruit syrups, reflecting the city’s innovative culinary scene. Silken Tofu Pudding is not only delicious but also an iconic symbol of comfort and tradition in Singapore.
Ingredients(for 1 medium-sized bowl (about 180g per serving))
- 300g Silken tofu (Tau Huay)
- 1 cup Soy milk (unsweetened)
- 1/2 tsp Agar-agar powder (for setting)
- 2 tbsp Gula melaka (palm sugar syrup)
- 1/2 cup Water (for syrup)
- 1 slice Fresh ginger (optional, for syrup) - optional
- 1 leaf Pandan leaf (optional, for fragrance) - optional
- 1 tsp Stevia or monk fruit sweetener (optional, for lower calorie) - optional
- 1 tbsp Roasted soybeans (optional topping) - optional
- 2 tbsp Fruit toppings (mango or kiwi, optional) - optional
Instructions
- 1
Blend silken tofu and soy milk together until completely smooth.
5 minutes
Use chilled tofu for a silkier texture.
- 2
In a saucepan, combine the tofu mixture and agar-agar powder. Heat gently, stirring to dissolve agar-agar.
5 minutes
Do not let the mixture boil; just simmer until agar-agar is fully dissolved.
- 3
Pour the mixture into serving bowls. Let it cool at room temperature, then refrigerate for at least 1 hour to set.
10 minutes
Cover bowls with cling wrap to prevent skin from forming.
- 4
Prepare gula melaka syrup by melting gula melaka in water with ginger and pandan leaf. Simmer until slightly thickened.
5 minutes
Strain syrup to remove ginger and pandan pieces before serving.
Why This Dish is Healthy
This dish is a healthy choice due to its low-calorie, low-fat profile and high protein content. Using silken tofu and unsweetened soy milk reduces sugar and saturated fat, while agar-agar offers fibre. Gula melaka is less processed than white sugar and brings trace minerals. It’s adaptable for diabetics and weight-watchers with alternative sweeteners. The inclusion of plant-based ingredients aligns with Singapore’s growing health-conscious food scene.
Silken Tofu Pudding is rich in plant-based protein from soy, making it a nourishing vegetarian dessert. It contains essential amino acids, calcium, and iron. The use of agar-agar adds dietary fibre, promoting digestive health. Gula melaka provides minerals like potassium and magnesium, while optional fruit toppings add vitamins A and C. The dish is naturally low in saturated fat and cholesterol, making it suitable for heart health and weight management.
Pro Tips
- 💡Tip 1: Use high-quality silken tofu for the smoothest texture.
- 💡Tip 2: Adjust sweetness based on syrup or fruit toppings for dietary needs.
- 💡Tip 3: Let pudding set completely in the fridge for the best mouthfeel.
Storage & Serving
Store in airtight containers in the refrigerator for up to 3 days. Cover bowls to prevent drying or skin formation. Syrup can be kept separately and added before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
