Douhua
From Wikipedia, the free encyclopedia
Dòufǔhuā (Chinese: 豆腐花, literally "bean curd flower"), also called Dòuhuā (豆花) or dòufǔnǎo (豆腐腦), is an extra soft form of doufu (tofu) that is used in both desserts and salty dishes. It slightly resembles a custard.
In Taiwan, douhua is served with toppings like cooked peanuts, azuki 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 Hong Kong it is known as bean curd dessert, or by the name dau fu fa (豆腐花) in Cantonese. There, it can be served with ginger or 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 (木桶豆腐花). Dau fu fa is also sold as packed cold dessert at supermarkets.
In northern China, douhua is often eaten with soy sauce, thus making a salty flavour.
Douhua is also served as a sweet dessert in Singapore and Malaysia. In those countries it is more commonly known by its names tow huay or tau huay in Southern Min Chinese, or by the name in Cantonese. 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 Japan, this style of douhua is known as "annin dofu."
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.
