Today, I had a few friends coming over for lunch. They drove a couple of hours to get here, so I thought it was only right to make something a bit special for dessert. I decided to take my usual silken tofu pudding (tau hu) to the next level - and it became this Pandan Silken Tofu Pudding with strawberry tapioca pearls. Of course, I also prepared a few starters and mains, but this dessert really stole the show. It was such a beautiful way to finish our meal - lots of chatting, laughing and that final sweet bite to round it all off.
The principle is the same as traditional silken tofu - using vegetarian agar power to set the soy milk into that silky, soft texture - but this time, I infused the soy milk with fresh pandan juice. Not only does it give the pudding a delicate green hue, but it also has that signature fragrant pandan aroma that I absolutely love. To top it off, I made chewy, slightly tangy strawberry tapioca pearls, and everything came together with a warm ginger syrup. It was so well received that I thought - I must write this one down and share it with you.
This is such a perfect dessert for warmer days, and as we're starting to see signs of spring and summer on the horizon, I think it's just the right time to try it.
At the heart of this dessert is good quality soy milk. The other ingredients add layers of colour, texture and flavour - turning something simple into something really special.
I went for strawberry flavour pearls because not only do they taste delicious, but also imagined how the pink pearls would pop against the soft green of the pandan tofu - and they really do.
This is one of those desserts that benefits from a bit of planning ahead. The tofu needs a few hours to set and if you prefer it chilled (which I do!) then give it some time in the fridge before serving.
Start by blending the pandan leaves with water, then strain to extract the juice. Mix the pandan juice with soy milk and agar powder in a pan and heat over medium heat. Stir gently to avoid it catching on the bottom of the pan. Once it starts to bubble, let it simmer for one more minute before removing from the heat.
Pour the mixture through a fine sieve to catch any pandan bits - I usually pour it into a large glass bowl, and I also like to use silicone cupcake moulds for little individual puddings. They make it easy to serve and look so cute!
Let it sit at room temperature until completely cooled, then transfer to the fridge for at least 2 hours.
Mix the tapioca flour with strawberry freeze-dried powder and sugar in a bowl. Gradually add boiling water, just a little at a time - while mixing with a spoon until it comes together. Knead it for about 5 minutes until smooth.
To shape the pearls, take a small amount of dough, roll it between your palms into little balls and repeat this until you've used up the dough. It's a bit fiddly and does take some time, but it's quite therapeutic once you get into the rhythm!
Bring a pot of water to a boil and cook the pearls for 15-20 minutes. Stir gently now and then to keep them from sticking. Once cooked, transfer them to a bowl of cold water.
In a small saucepan, combine the dark brown sugar, water and sliced ginger. Bring it to the boil, then lower the heat and let it simmer for 5 minutes until the ginger is fragrant. Stir the cooked pearls into the syrup, then take off the heat - we don't want the syrup to get too thick.
Carefully turn out the chilled silken tofu puddings (if you're using moulds), or scoop out from your main bowl. Spoon over the strawberry pearls and ginger syrup. The contrast of textures - smooth, chewy and syrupy - is just lovely. And it looks so pretty too, with that soft green tofu and those shiny pink pearls.
This Pandan Silken Tofu Pudding with strawberry tapioca pearls (Tau Hu La Dua Tran Chau) is gentle, light and fragrant - exactly the kind of thing I crave when the sun starts to shine. It's naturally dairy-free, vegan-friendly and so satisfying. Whether you're hosting friends or just fancy something refreshing after dinner, this is one to try.
If you make it, I'd love to know - leave a comment below.
Happy cooking!
A light and fragrant Vietnamese dessert made with panda-infused silken tofu, topped with chewy strawberry tapioca pearls and warm ginger syrup - perfect for warm summer days.
