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Douhua
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dau fu fa , i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.]]
Dòuhua (Chinese: ??) or dòufuhua (Chinese: ???) is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.
a class="link1" onMouseover='showByLink("m3705687",this)' onMouseout='hide("m3705687")'href="http://www.absoluteastronomy.com/topics/Northern_and_southern_China">northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao (Chinese: ???).
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dau fu fa , i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.]]
Dòuhua (Chinese: ??) or dòufuhua (Chinese: ???) is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.
Unpackaged
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 (Chinese: ???). In Sichuan cuisine however, douhua is often eaten with chili and spicy condiments.
Sichuan cuisine
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.
Taiwanese cuisine
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.
Hong Kong cuisine
In Hong Kong cuisine it is served with sweet ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket as part of dim sum cuisine.
Malaysian and Singaporean cuisine
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In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa) with the Cantonese variation being more common in Malaysia, in fact it is almost exclusively known as tau fa there while tau huey is generally associated with Singapore. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect.
It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Malaysia, however, the most popular kind is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Again, the exception is in Penang where the sugar syrup is used, with white or brown sugar variations available. The same syrup is used to flavour soy bean milk drinks, known locally as tau chui in the Hokkien tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.
Japanese cuisine
In Japan, this style of douhua is known as annin dofu.
Philippine cuisine
In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.
Indonesian cuisine
In the Indonesia it is known as Kembang Tahu (tofu flower) and usually sold by hawkers. It is served warm with palm sugar syrup that has been flavored with pandanus leaves and ginger.
Packaged
The dessert is also sold as a packaged cold dessert at Asian supermarkets.
Douhua in popular culture
In the famous Singaporean Sitcom, Phua Chu Kang, one of the workers, King Kong is known to love douhua very much, and is often shown to be fat and lazy and always on "Tau-Huey Breaks" and looking forward to it. He is also shown to be always eating it during breaks and cheating another worker, Ah Goon, into paying for it.
See also
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