Easy Douhua (Tofu Pudding) with Soy Milk and Powdered Agar-agar (Anmitsu-style)

Easy Douhua (Tofu Pudding) with Soy Milk and Powdered Agar-agar (Anmitsu-style)

I made it anmitsu-style with these toppings. Douhua itself without toppings is very good for baby food or when you're on a diet.

Ingredients: You can make 1/2 with 1/2 ingredients

Soy milk at room temperature (sweetened or unprocessed)
1,000 ml
Kanten powder
4 g (2 teaspoons)
1 tablespoon
Use any toppings you like such as
Store bought anmitsu syrup (or honey, condensed milk, diet sweetener)
as needed
Cooked sweet adzuki beans
as needed
as needed


1. Bring 500 ml of soy milk at room temperature, powdered kanten and sugar in a large sauce pan. Stir with a wooden spatula over medium heat and heat for 2 minutes to dissolve the kanten and sugar (ensure that the mixture does not burn at the bottom).
2. Tilt the sauce pan and check the bottom of the pan to see if there is any powdered kanten left! If it hasn't melted yet, continue heating.
3. After checking if the kanten has completely dissolved, remove from heat. Add the remaining 500 ml of soy milk and stir with a wooden spatula.
4. Transfer to a bowl or tupperware container and leave to cool (if the fridge has a enough room to accommodate the pan, leave the mixture in the pan). If you find any bubbles or fine film on top, remove. The result will look better.
5. Spoon to a serving dish once the mixture is set. Serve with your favorite toppings.

Story Behind this Recipe

I love the texture of douhua, but my daughter doesn't like the ginger in it.
I wanted to figure out how to make douhua easily without ginger.
If the mixture sets soft, it might yield some water after served. If it is too hard, the texture isn't great.
This ratio of soy milk and powdered agar-agar is the best to me.