Douhua (Silken Tofu Pudding) with Taro Paste and Taro/Sweet Potato Mochi
40 min
On a humid afternoon, a bowl of Douhua arrives silken as a cloud, its delicate tofu drifting under a warm veil of taro paste. The dish feels like a quiet conversation between textures—silky, starchy, and softly earthy—pulled together by a spoonful of light syrup.
”Make brown sugar syrup: simmer 120 g brown sugar with 200 ml water until syrupy (6–8 min).
Warm silken tofu: place 400 g silken tofu in serving bowls and briefly steam or microwave 1–2 min until just warm.
Cook taro: steam or boil 250 g diced taro until very soft (10–15 min), drain.
Make taro paste: mash cooked taro with 25 g sugar and 10 g butter/oil to a scoopable paste; adjust sweetness.
Prepare mochi balls: cook 150 g sweet potato (or purple) until soft, mash and mix with 120 ml cold water and 120 g glutinous rice flour plus 2 g salt to form a dough; shape into 18–24 bite-sized balls.
Cook mochi: simmer the mochi balls in boiling water until they float and then 1–2 more minutes; transfer to cold water and dust with 15 g starch.
Assemble: pour a little brown sugar syrup over the warm silken tofu, top with a scoop of taro paste and arrange mochi balls around; garnish with osmanthus if using.
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