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Chinese: ()
Literal meaning: bean curd flower
Tofu pudding
Traditional Chinese: 豆腐腦
Simplified Chinese: 豆腐脑
Literal meaning: bean curd brain
The famous Shanshui dau fu fa (山水豆腐花), i.e. beancurd jelly with sugar syrup on top, is sold on Lamma Island, Hong Kong.

Dòufǔhuā (also called dòuhuā) is a Chinese dessert made with an extra soft form of tofu. It is also referred to as tofu pudding.


Northern Chinese cuisine

In northern China, douhua is often eaten with soy sauce, thus resulting in a savory flavor. In Sichuan cuisine however, douhua is often eaten with chili and spicy condiments.

Taiwanese cuisine

In Taiwanese cuisine, douhua is served with toppings like cooked peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.

Hong Kong cuisine

In Hong Kong cuisine it is served with ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.

Singaporean and Malaysian cuisine

In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa). It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Japan, this style of douhua is known as annin dofu.

Philippines cuisine

In the Philippines it is known as taho and sold by hawkers in the mornings. It is served warm with a dark brown syrup and sago or tapioca balls.


The dessert is also sold as a packaged cold dessert at Asian supermarkets.

See also