Soybean Pudding: Simple Yet Delectable

Picture: Shannen Chung

Caption: Irresistibly smooth and silky in texture soybean pudding that helps in soothing on the palate and throat.

It’s silky, soft, instantly-melts-in-the-mouth tender… What comes into your mind when you think of this? For me, they remind me of a dessert: soybean pudding. Since I am one of the typical Malaysian who loves to eat, especially Malaysian food, I grew up eating a lot of soybean pudding, also known as tau foo fah in Cantonese and douhua in Mandarin. Soybean pudding is a very famous and common Chinese sweet dessert in Malaysia, and it is one of my favourite of all time.

Whenever you walk down on random streets or markets, you can always find soy milk street vendors selling both soy milk and soybean pudding, freshly made from day to day. Occasionally, you will also see some peddlers cycling their mobile cart around the housing areas while shouting ‘tau - foo - fah’ aloud as they peddle down the street.

Soybean pudding is made from coagulated soya bean milk and often made in a big wooden barrel. Normally, it is served with either brown or white sugar syrup. I personally like the brown sugar syrup better, which is made from palm sugar infused with pandan leaves. Having a cup of soybean pudding to quench your thirst under the scorching hot and humid weather here in Malaysia is one of the best things in life.

Trust me, one bowl is never enough!

#Food