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Smooth dou hua drizzled with sweet syrup is a beloved Chinese dessert. A family recipe with silky, fresh tofu pudding and gentle sweetness.
In a medium saucepan, combine 3 cups unsweetened soy milk and 1 tsp agar agar powder. Stir well to dissolve completely before turning on the heat.
Place the saucepan over medium heat, stirring constantly to prevent burning at the bottom. Bring the mixture just to a gentle simmer—do not let it boil.
Whisk 1 tbsp cornstarch with 2 tbsp cold water in a small bowl to make a slurry, then slowly add the slurry to the hot soy milk mixture, stirring as you pour.
Continue to cook on low heat for 2–3 minutes until the mixture thickens slightly, then immediately remove from heat to keep pudding silky and smooth.
Pour the soy mixture into shallow serving bowls. Let cool slightly, then refrigerate for at least 1 hour until fully set.
Meanwhile, in a small saucepan, combine 0.5 cup sugar, 0.5 cup water, and 2 slices ginger. Bring to a boil over medium heat, reduce to low, and simmer for 5–7 minutes. Let syrup cool to room temperature, then discard ginger slices.
To serve, spoon the chilled dou hua into dessert bowls and generously drizzle with the ginger syrup.
