Name: Douhua (Silken Tofu Pudding) with Taro Paste and Taro/Sweet Potato Mochi
Yield: 2 servings
Ingredients: 400 g silken tofu (store-bought or homemade); 400 ml water (for syrup and mochi); 120 g brown sugar; light soy sauce; 250 g taro (peeled and diced); 25 g white sugar (for taro paste); 10 g butter or vegetable oil (for taro paste); 120 g glutinous rice flour; 150 g sweet potato (orange) or purple sweet potato (choose one for color); 2 g salt; 120 ml cold water (for mochi dough); 15 g cornstarch or potato starch (to dust mochi); edible osmanthus or flower petals

1

Make brown sugar syrup: simmer 120 g brown sugar with 200 ml water until syrupy (6–8 min).

2

Warm silken tofu: place 400 g silken tofu in serving bowls and briefly steam or microwave 1–2 min until just warm.

3

Cook taro: steam or boil 250 g diced taro until very soft (10–15 min), drain.

4

Make taro paste: mash cooked taro with 25 g sugar and 10 g butter/oil to a scoopable paste; adjust sweetness.

5

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.

6

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.

7

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.

Douhua (Silken Tofu Pudding) with Taro Paste and Taro/Sweet Potato Mochi

Ingredients

Instructions

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