Tofu Pudding with Ginger Syrup
A classic Vietnamese dessert consisting of delicate warm tofu pudding topped with a sweet amber syrup.
Ingredients
- 6 cupsfresh soy milk
- 1 tbspcorn starch
- 0.25 cupwater
- 0.5 tspglucono delta lactone (GDL)
- 3 inch knobfresh ginger
- 1 tbspwhite sugar
- 9 ozbrown slab sugar
- 0.5 cupwater
Instructions
Bring the fresh soy milk to a gentle boil over medium-low heat in a saucepan, stirring occasionally
Mix the corn starch and water in a small bowl. Once milk boils, turn off heat
Add GDL to corn starch mixture, stir, and pour into a 2-quart bowl
Pour hot soy milk into the bowl, stir once, cover with towel and lid, and let rest for 30 minutes
For syrup: peel and slice ginger, mix with white sugar, let rest for 10 minutes
Cook ginger in a saucepan for 5-6 minutes until sugar recrystallizes, then add water and brown sugar
Simmer until dissolved and thickened into a syrup
Serve pudding by skimming thin layers into a bowl and topping with ginger syrup
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