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
Step-by-step instructions
Step 1 · Rinse and soak the dried soybeans overnight in plenty of water
Rinse and soak the dried soybeans overnight in plenty of water. Drain and discard soaking water.
Step 2 · Blend soaked soybeans with 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.
Step 3 · Pour soy milk into a pot
Pour soy milk into a pot. Add agar-agar powder and a pinch of salt. Stir well to dissolve.
Step 4 · Heat the mixture over medium heat
Heat the mixture over medium heat, stirring constantly. Once it comes to a gentle boil, lower heat and simmer for 3-5 minutes.
Step 5 · Pour the hot soy mixture into serving bowls
Pour the hot soy mixture into serving bowls. Let cool to room temperature, then chill in the fridge until set (about 1 hour).
Step 6 · Prepare the syrup: In a small saucepan
Prepare the syrup: In a small saucepan, combine grated gula melaka, 1/2 cup water, pandan leaf, optional low-GI sugar, and ginger. Simmer until dissolved and fragrant.
Step 7 · Serve Douhua cold or at room temperature
Serve Douhua cold or at room temperature, topped with warm syrup. Remove pandan leaf and ginger slices before serving.
Why this recipe 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.
A note on tradition
In Singapore, Douhua is a nostalgic treat often enjoyed at breakfast or as a midday snack in kopitiams and hawker centres. It’s a staple at traditional dessert stalls and has been given modern spins by local chefs, reflecting Singapore’s dynamic food scene. Douhua is especially popular during hot weather and is sometimes served at community events or family gatherings.