Chinese Douhua
Lunch • Singapore
How to Make Chinese Douhua (Traditional & Healthy Version)
Chinese Douhua, also known locally as 'tau huay', is a beloved soft tofu pudding found in Singapore’s vibrant hawker centres and kopitiams. This silky, melt-in-your-mouth dessert has roots in Chinese cuisine but has become an iconic part of Singaporean food culture, enjoyed by all ages. Traditionally served in a light syrup, Douhua is celebrated for its delicate texture and subtle sweetness, making it a refreshing treat, especially in Singapore’s tropical climate. The popularity of Douhua in Singapore stems from its versatility. It’s often enjoyed for breakfast, lunch, or as a light snack. Many hawker stalls offer fusion variations, incorporating local ingredients like pandan, gula melaka, or even soy milk syrups. A staple in Singapore’s multicultural food scene, Douhua bridges generations and communities, frequently enjoyed at family gatherings, festive occasions, or simply as a healthy, comforting bowl in a bustling kopitiam. This health-conscious recipe uses less sugar and natural sweeteners, maintaining tradition while supporting a balanced diet.
Ingredients(for 1 medium bowl (approx. 200ml per serving))
- 1/2 cup Dried soybeans (soaked overnight)
- 2.5 cups Filtered water
- 1/2 tsp Agar-agar powder (for setting)
- 1 leaf Pandan leaf (tied into a knot, 'daun pandan') - optional
- 2 tbsp Gula melaka (palm sugar) (grated)
- 1 tbsp Low-GI white sugar (optional for syrup) - optional
- Pinch Salt
- 1/2 cup Water (for syrup)
- 2 slices Fresh ginger (optional, for syrup) - optional
Instructions
- 1
Rinse and soak the dried soybeans overnight in plenty of water. Drain and discard soaking water.
8 hours (inactive)
Soak beans overnight for the creamiest texture.
- 2
Blend soaked soybeans with 2.5 cups filtered water until smooth. Strain through a muslin cloth or nut milk bag to extract soy milk.
5 minutes
Squeeze well for maximum extraction.
- 3
Pour soy milk into a pot. Add agar-agar powder and a pinch of salt. Stir well to dissolve.
2 minutes
Dissolve agar-agar fully before heating to avoid lumps.
- 4
Heat the mixture over medium heat, stirring constantly. Once it comes to a gentle boil, lower heat and simmer for 3-5 minutes.
5 minutes
Watch closely to prevent soy milk from boiling over.
Why This Dish is Healthy
This Chinese Douhua recipe is a healthy choice because it’s low in calories, free from artificial additives, and made with whole soybeans—a great source of protein and heart-healthy fats. By controlling the sugar content and using natural sweeteners, this dessert fits well into a balanced meal plan. It’s also cholesterol-free and suitable for vegetarians, easily adaptable for vegan diets.
Douhua is naturally high in plant-based protein and low in saturated fat, thanks to soybeans as the main ingredient. It provides essential minerals like calcium, magnesium, and iron, supporting bone health and energy metabolism. Using agar-agar (a seaweed-based gelling agent) instead of gelatin keeps this dish vegetarian and increases dietary fibre. The moderate use of gula melaka and low-GI sugar reduces glycemic impact, making it suitable for most health-conscious diets.
Pro Tips
- 💡Tip 1: Use fresh, good-quality soybeans for the best flavour and aroma.
- 💡Tip 2: Adjust agar-agar for your preferred firmness—less for soft, more for firm.
- 💡Tip 3: Strain soy milk thoroughly to avoid grainy texture in the final pudding.
Storage & Serving
Store Douhua in an airtight container in the refrigerator for up to 2 days. Keep the syrup separate and add just before serving to preserve texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 130.0 kcal |
