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|Alternative names||Doufuhua, tofu pudding, soybean pudding|
|Place of origin||China|
|Literal meaning||bean curd flower|
|Literal meaning||bean curd brain|
Douhua (Chinese: 豆花; pinyin: dòuhuā) is the short form of doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā). It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding.
Tofu or doufu (Chinese: 豆腐, dòufu) is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu and uncongealed tofu pudding, etc.
Northern Chinese cuisine
In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Simplified Chinese: 豆腐脑; Pinyin: dòufunǎo). literally 'tofu brains' (often shortened to "豆脑 dòunǎo"). Local Beijing people usually eat doufunao for breakfast together with eggs or youtiao (fried dough sticks). Doufunao can be found at breakfast stands along the streets in the moring. Other times it's hard to find it and you will have to go to a restaurant.
Douhua in Sichuan is often made without any sugar at all, then served by carrying pole or bicycle vendors with a number of condiments such as chili oil, soy sauce, Sichuan pepper, scallions, and nuts, and is sometimes eaten along with white rice as well.
Douhua is served with sugar in Hubei. It is referred to as either doufunao (Simplified Chinese: 豆腐脑; Pinyin: dòufunǎo) or doufuhua (Simplified Chinese: 豆腐花; Pinyin: dòufuhuā).
In Taiwanese cuisine, douhua is served with sweet toppings like cooked peanuts, adzuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
In Cantonese cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black bean paste, and sometimes also with coconut milk. Traditionally it is made with a wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
Malaysian and Singaporean cuisine
In Singapore and Malaysia it is more commonly known by its names tau hua or tau huay in Min Nan, or by the Cantonese name (tau fu fa) with the Cantonese variation being more common in Malaysia. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.
In the Philippines it is known as taho and sold by hawkers in the mornings, usually door-to-door or outside churches. It is served warm with a dark brown, molasses-like caramel syrup called arnibal and sago or tapioca pearls.
In Indonesia it is known as Kembang tahu (tofu flower) or in Java as Tahwa atau Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and is usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger.
The hawker usually sells it in the morning using a bicycle vendor. They sell it soaked with warm and sweet ginger syrup and add one or two spoons of coconut milk. People may ask for brewed peanut and mung bean paste. Sometimes, the customer may only buy the sweet brewed peanut as Kuah Kacang and consume it with cakwe.
In Thailand it is known by its Min Nan name taohuai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as taohuai nom sot (เต้าฮวยนมสด, literally "douhua in fresh milk") or taohuai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as taohuai nam khing (เต้าฮวยน้ำขิง).
In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:
Northern region- it is served with sugar, chia seeds. It is enjoyed as warm in winter and cold with ice in summer.
Central region- it is cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness.
Southern region- it is served warm with lychee and coconut water. Ginger is optional. Douhua pieces are more firm than those in the North and the Central.
The dessert is also sold in North American Asian supermarkets in plastic containers.
|Wikimedia Commons has media related to Soybean pudding.|
- Mary Bai (2011-10-19). "Tofu, a Healthy Traditional Food in China". China International Travel Service Limited. Retrieved 2012-02-07.
- "Dou Fu Nao". http://www.yeschinatour.com/Beijing-travel/food/dou-fu-nao/. Retrieved 30 July 2014.