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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 2.5g edible gypsum powder, 10g tapioca starch, and 30ml room-temperature water into the bottom of an insulated bucket. Stir well with a spoon until smooth and fully covering the container bottom.
Watch out
The slurry must be stirred thoroughly to cover the entire container bottom, otherwise hot soymilk won't mix evenly and will leave liquid spots.
Wear oven mitts when handling the hot pot and pouring 96°C scalding soymilk to prevent severe burns.
Pour 1000ml unsweetened soymilk into a pot. Heat over high heat using a thermometer until it reaches 96°C, then remove from heat instantly. Swirl the slurry bucket again, then pour the hot soymilk into the slurry from a height of about 30cm in one continuous motion.
local_fire_departmentHigh heat up to 96°CWatch out
Never leave the stove while heating soymilk as it boils over very quickly
swirl the slurry again before pouring to prevent starch from settling
Let the mixture sit undisturbed for 30 minutes without covering until fully set. Skim off top foam with a flat spoon, scoop into bowls in thin layers, drizzle with 30ml ginger brown sugar syrup, and top with 5g brown sugar powder.
Watch out
Do not bump or move the container during setting, otherwise the protein gel structure will break and fail to solidify.
Use a 3ml syringe to precisely draw 2ml liquid nigari. Take 400ml cooked soymilk, gently stir with a skewer while slowly dripping in nigari. Immediately pour into ceramic bowls. Place bowls into a steamer once water boils, steam over high heat for 10 minutes with the lid slightly ajar.
local_fire_departmentHigh heat steaming for 10 minutesWatch out
Excess nigari causes a bitter-sour taste
keep the steamer lid slightly ajar to release excess steam, otherwise high heat causes air pockets and ruins texture
Dissolve 0.8g Glucono Delta-Lactone (GDL) in 10ml cold water. Pour 400ml cooked soymilk into a rice cooker inner pot and heat to around 80°C. While stirring, slowly pour in the dissolved GDL solution. Close lid and switch to 'Keep Warm' mode for 20 minutes until set.
local_fire_departmentKeep warm mode for 20 minutesWatch out
GDL requires moderate heat (75-85°C) to react
mix quickly after adding and keep closed in warm mode
Cut 5g gelatin sheets into small pieces with scissors. Soak in a bowl with 200ml room-temperature drinking water for about 5 minutes until fully softened, then lift out and gently squeeze out excess water.
Watch out
Gelatin sheets must be soaked in cool or cold water
warm or hot water will dissolve the gelatin prematurely into water
Heat 400ml cooked soymilk in a pot to 70°C, then remove from heat. Add squeezed gelatin sheets and stir until completely dissolved. Pour into glass dessert cups, skim off surface bubbles, and chill in the refrigerator for at least 4 hours until fully set.
local_fire_departmentHeat up to 70°CWatch out
Gelatin tofu pudding can only be served cold
it will melt back into liquid soymilk if heated
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