The variety of Tau Fu Fa

Assalamu’alaikum and Hi peeps!

In this posting im gonna share about the variety of Tau Fu Fa, but before that I would like to briefly explain what is Tau Fu Fa. As all of us know Tau Fu Fa is one of the well known dessert in Malaysia, however the origin of this dessert is actually China, there they called it as Douhua. It has been eaten in so many ways. Tau Fu Fa consist of soy bean curd, they also known as tofu pudding or soybean pudding. There is a variety traditions of Tau Fu Fa.

Northern Chinese Cuisine

From Northern Chinese, Tau Fu Fa is often eaten with soy sauce, thus resulting in a savory flavour. Local people of Beijing usually eat Tau Fu Fa as their breakfast together with eggs or fried dough stick(youtiao). Tau Fu Fa or they called as Douhua can be found at breakfast stands along the streets in the morning. Below is the Douhua eaten with soy sauce.

Credit to : Google image

Next is, Sichuan Douhua, similar to Northern Chinese Douhua, it is often made with no sugar at all. Served by carrying pole or by vendors with bicycle with a number of additional condiments such as chilli oil, soy sauce, Sichuan pepper, scallions and nuts. The douhua is sometime eaten along with rice.

In Hubei China, Douhua is usually eaten with sugar, it is referred as either doufunao or doufuhua. Below is douhua from Hubei China.

cc: Google image

Continue with Cantonese Tau Fu Fa, it is usually served with sweet ginger or clear syrup. Sometime eaten with black sesame paste or coconut milk. It is made in a wooden bucket and sold as wooden bucket tofu pudding. Below is the Cantonese Tau Fu Fa.

cc: Google image

The Taiwanese version of Tau fu fa is different from other china province as it consist extra other condiments such as, peanuts, adzuki beans, tapioca, mung beans, and syrup flavoured ginger. It is served with crushed ice during summer and served warm during winter. Below I attach the example of Taiwanese Tau Fu Fa.

cc: Google image

Southeast Asian Cuisine

Entering the other part of the world who also enjoying Tau Fu Fa as much as China. Several other countries is Philipine, Indonesia, Thailand, Malaysia and Singapore. There, Tau fu fa also considered as breakfast, snack and even dessert based on how it is served. However the Tau Fu Fa is different between countries as they have their own preference in order to enjoy their own version of Tau Fu Fa, the dish are also called differently between countries.

Started with philipine version of Tau Fu Fa. They called it Taho. The taho consist of silken tofu served with sweet brown syrup and sold by hawkers in the morning, usually door-to-door, outside churches and other places. Taho also can be served with strawberry syrup.

cc: Google image

Continue to the next country, Indonesia. Indonesian people typically called Tau Fu Fa as kembang tahu, or in java they called it Tahwa as derived from Chinese Hokkien name Tau Hwe. Usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavoured with pandan leaves or ginger.

cc: Google image

The other country whom enjoy Tau Fu Fa is Malaysia and Singapore. In Malaysia and Singapore, it is more commonly known by its names tau hua or tau huay in Hokkien, 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 Hokkien being its dominant local Chinese language. 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. Alternatively, it can also be served with palm-syrup (Gula Melaka).

cc: Google image

In Thailand, it is known as taohuai derived from Chinese Hokkien name. Usually served coldwith milk and fruit salad, which is known as taohuai nam sot (douhua in fresh milk) or taohuai fruit salad. Served hot with ginger syrup which known as taohuai nam khing. Below is the taohuai served with dragon fruit.

cc: Google image 

Lastly is from Vietnam, there it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam:

Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer.

Central region — cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness.

Southern region — served warm with lychee and coconut water. Ginger is optional. Douhua pieces are firmer than those in the North and the Central.