7B+Tau+Foo+Fah

__ ** History of Tau Foo Faa ** __

Tau Foo Fah is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Tau Foo Faa is also known as other names in different countries across Asia. In China, Tau Foo Faa is known as Douhua, which is the short form of doufuhua. Tau foo faa or doufu is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu and uncongealed tofu pudding, etc.

Tau Foo Faa is also served differently in countries in Asia.

Northern Chinese cuisine
In northern China, Tau Foo Faa is often eaten with soy sauce, thus resulting in a savory flavor. Northern Chinese often refer to douhua as doufunao, which literally means 'tofu brains'. Local Beijing people usually eat doufunao for breakfast together with eggs or youtiao (fried dough sticks). Doufunao can be found at breakfast stands along the streets in the morning. Other times it is hard to find outside of a restaurant.

Malaysian and Singaporean cuisine
Douhua in sugar syrup sold in West Coast, Singapore

In Singapore and Malaysia, it is more commonly known by its names tau hua or tau huay in Min Nan, or by the Cantonese name (tau fu fa) with the Cantonese variation being more common in Malaysia. In Penang, the common term is tau hua due to the Hokkien roots of the local Chinese dialect. 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.

Indonesian cuisine
Tahwa, Indonesian version of douhua, with ginger syrup and peanut

In Indonesia, it is known as Kembang tahu (tofu flower) or in Java as Tahwa derived from the Min Nan name Tau Hwe, or Wedang Tahu (Wedang means hot water with ginger, Tahu means tofu) and is usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger. The hawker usually sells it in the morning using a bicycle vendor. They sell it soaked with warm and sweet ginger syrup and add one or two spoons of coconut milk. People may ask for brewed peanut and mung bean paste. Sometimes, the customer may only buy the sweet brewed peanut as Kuah Kacang and consume it with cakwe.

Thai cuisine
In Thailand, it is known by its Min Nan name taohuai. It is usually served cold with milk and fruit salad, which is known as taohuai nom sot, literally "douhua in fresh milk") or taohuai fruit salad, or served hot with ginger syrup, which is known as taohuai nam khing.

 Ingredients Soy Milk 600ml Agar-agar powder 15grams Palm sugar syrup 150ml

Methods 1. Divide soy milk into two equal portion (300ml for each). 2. Pour one portion 300ml into a heavy bottom saucepan and heat it up over low heat. 3. Dissolve agar-agar powder in another portion 300ml and mix them gently. 4. When soymilk in saucepan (no 2) turn slightly hot, gently pour in the soy milk and agar-agar mixture (no 3) into the saucepan, stir to mix them well. 5. Stir from time to time, cook for about 8mins over low heat. Turn off heat when you see bubbles on top 6. Pour the hot soy milk mixture into bowls or containers. 7. Skim off the bubbles on top. Allow to sit for about 15mins to cool, skim off a thin layer of tofu curd on top.

8. Store in the fridge for 4 hours or just keep it in room temperature till it set. Enjoy with syrup or palm sugar syrup.