Tofu Pudding: Soft, Silky Dessert from Hong Kong

[@HiroHiroTheOriginal]

I used to always eat there before i moved. They hands down serve the best guo tie (Pot Stickers) I’ve ever had in my entire life. I’ll always make absolutely sure to go eat there every time i went back to visit my relatives.

[@jaysonchang8654]

The video got some of the history wrong. He said Liu Bang is the inventor of tofu while subtitles say Liu An then shows a portrait of Liu Bang. Liu Bang is the founder of the Han Dynasty, Emperor Gaozu of Han. Liu An, Prince of Huainan, is his grandson and credited as the inventor of tofu.

[@anfreith]

Tofu pudding is my comfort food whenever my stomach feels sick.. haven't had it for quite a while, this whole vid feels very nostalgic to me

[@Catherine_Yong]

My dad used to get me tofu pudding from the store when i was little. It was sweet and soft, and I miss it. I always thought it was just regular silken tofu until I ate silken tofu by itself from the store and realized the two were different

[@Neojhun]

There is tough Silken Tofu there is Cloud Tofu for dessert.

[@Chow-House]

If my tofu isn't being prepared by a shirtless man then I don't want it.

[@Goldthread]

same

[@mhm6]

His sweat is the secret sauce

[@veenibik336]

His armpit gives natural flavour

[@Neojhun]

That's just a functional necessity in Malaysia. Specifically for dessert "cloud" tofu.

[@johnwiseman479]

based

[@Superjay484]

You should write the names of the stores you visit in English and Chinese in the description so that we can visit and support them.

[@Goldthread]

We've added the address in the description now, thank you for pointing it out :))

[@AG-dk9zo]

LMFAO😀, i was like "you serious" then i looked....and you did post the address🤣😂🤣😂🤣😂🤣😂

[@HermioneCedricViktor]

i used to love these when i was younger and my grandma would get it for me during dim sum..im glad to have re discovered it :)

[@rbs4262]

Secret ingredient is when the tofu maker open his shirt

[@oskardinovta6592]

Shirtless maker, gives tofu its signature savory taste

[@toaluasaleupolu7060]

Yes silky stuff from the armpits hahaha 🤣🤣🤣👍

[@ClomaPH]

@@toaluasaleupolu7060 HAHAHA

[@dontask4990]

😂😂😂😂😂😂 Noooooooo 😢😂

[@longhairmullet]

Wow have to respect all the work and tradition that goes into making this.

[@KristyTjong]

The Chinese also brought it to Indonesia. We call it tahwa / kembang tahu (not to be confused with tofu skin). Here, we usually serve it warm in kuah jahe (ginger syrup-like liquid).

[@jeresenjaer7538]

In the philippines too. We called it taho mixed with sugar syrup and sago

[@lukeskywalker3962]

The one served with jahe is called wedang tahu, tau hue uses soy milk or sometimes just the tau hue

[@ag_p4007]

In my place we serve theu fu fa with ginger soup, so it will give warmth feelings after consume

[@heizi-lyh]

Fun fact. Northern Chinese like their tofu brains salty. Southern Chinese like it sweet.

[@wnguyen4092]

What's the secret ingredients? Half naked chief: "love"

[@nikkyn4543]

Lol

[@jyy9624]

HK cuisine is incredible

[@sethkang4410]

we call it taho in the philippines. pretty sure we got it from chinese too

[@Goldthread]

Hello! Do you put anything different on top of taho?

[@sethkang4410]

@@Goldthread yes. we put boba pearls on it. the small version and some brown sugar syrup thats the only difference

[@Goldthread]

@@sethkang4410 Oh yummm I love brown sugar syrup and boba. The small boba probably complements the pudding better too.

[@sethkang4410]

@@Goldthread yea. but here in us theres no tofu hahaha. i cant find anything like that

[@sko1beer]

@@sethkang4410 that’s ironic no tofu like that in the USA all them shops are probably using usa grown soybeans

[@MyAura]

Hope HK traditions is kept throughout the many changes happening right now in HK

[@redempress1234]

I know right?! Hopefully those Bongs and Yanks stop thinking they own the place from half a globe away and think they can just instigate more riots with those deluded screeching hanjians.

[@MyAura]

@@redempress1234 A controversial comment :) Depends what media you are indulging.. Everyone has their own opinion. Just idiotic when you start spreading hate and can’t do shit about the situation besides rant on the internet

[@sko1beer]

The politics won’t kill the shop the rent will

[@adriancatalinmarin8320]

@@MyAura That's exactly what you are doing, and the original comment is more idiotic than the witty comeback. Just enjoy a tofu video without spreading your unfunded opinions.

[@MyAura]

@@adriancatalinmarin8320 Calm down. No need to get all rattled up from just 2 comments :) See bottom part of comment 2 cause that’s for you as well, cheers :)

[@placidopenitente656]

If you want it cold, you use the gelatine as a coagulant in stead of the calcium sulphate (gypsum) then add caramel and cooked tapioca pearls …. missed it back in the Philippines

[@slc4226]

Maybe the Chinese version is different? I've only had it with a slightly sweet, very light syrup, sometimes flavored with ginger. No caramel and no tapioca pearls.

[@winters4960]

Local tofu factory across SE asia often get raided by authority of using formaldehyde, excessive/illegal gypsum powder, or bad (re:dirty) working condition. The use of gypsum powder has been controversial for a long time due to long term health effects, usually practiced by overseas chinese establisment. Local java tahu maker use CH3COOH as coagulant, hence got more firm and soury taste. Others used agar powder. And for Japan they used nigari (salt solution) as coagulant

[@ANTSEMUT1]

The problem is that some gypsum isn't pure calcium sulphate but also certain mercury compounds which is quite harmful.

[@ไรวินทร์กิจกมลวรรณ]

Lovely tofu with ginger juice best!!

[@chinglam9731]

Oh i will buy it next time i visit Hong Kong! 😋

[@scc6609]

such a science to everything. You think its just some random tofu stand but they in there creating a masterpiece

[@masterbait6962]

Thank you shirtless man our childhood experience would never be the same

[@kylin3197]

much love to those who make our tofu manually!

[@pang-ngiavang1956]

I love eating tofu pudding anytime:) Can't get it here in Minnesota☹

[@viviankate7240]

It very popular in malaysia too. I often buy it with a soya milk. They sell black soya milk too.

[@reyjustimbaste1058]

I love this stuff. Healthy breakfast

[@amarbaha]

I LOVE this after dim sum!

[@MichelleMCTran]

My favorite dessert. With soybean sauce with fried tofu.. best vegetarian dish. Feel bad for those who discriminate people’s food ethnicity. You are not open minded. I can eat a big Bowl of Dofu. Sweet ginger syrup. Xie Xie Ni

[@darlouthia5153]

May the tradition continue. 🙏

[@ltkwok]

I need to go have some.

[@rakriansindhu3290]

At Surabaya it's called tauwa, poure it with Ginger water. It's my favourite when i was kids

[@svlagonda7417]

This desert is lovely sort of like pannacotta.

[@Neojhun]

Material Science of both are very similar. Coagulation of proteins and locking oil fats.

[@hermes2704]

tahu , taho in Philippines, Indonesia , dohua in Cantonese, “tokwa”

[@ratnasinaga5287]

In Indonesia it's called kembang tahu or tauhuhua in Hokkian Medan. Just saying...

[@st0neape]

which language/dialect is "tokwa"?

[@hyyh2015]

@@st0neape 'tokwa' is the filipino word for firm tofu that's mainly used in savory cooking, the word is derived from hokkien dialect

[@st0neape]

@@hyyh2015 ahh, got it. thanks!

[@Drownedinblood]

It's really sad to hear a common theme in most of these places stories, family run for so long, but the coming gen has no interest in taking over. Seems like a lot of stuff will be lost in the coming decades.

[@margarettam12]

It is sad but predictable, I would say he is using the old school way to run the business. At 3:00 said it himself, he could not tell the precise ratio of soybeans and water to make tofu, it only depends on the worker's experience to decide, and the family has been making tofu since his grandpa. It seems not very sensible.

[@crisgeeplease]

Don't worry. It's still very common in mainland China and Southeast Asia. The manufacturing process is more or less the same.

[@Kwijiboi]

When these things disappear as humble foods, hipsters will step in to charge triple and it'll be seen as a cool throwback/nostalgia while also pushing that they are using thr finest water and beans etc. I've seen this happen before..

[@Drownedinblood]

@@Kwijiboi correct and often times it won't be close to the original but still considered "elevated".

[@Drownedinblood]

@@margarettam12 tbh that's probably like a trade secret type of tale, he most likely knows a measurement but the idea is to make it hard to replicate for others.

[@Brick-Life]

Awesome Tofu Hua. So tasty

[@SimonLi]

favorite desert in the summer in fuzhou!

[@Din6Jing2]

No word about the orange sugar, a key ingredient I would say. All the dessert shops in Hong Kong have it, but when I want to buy it, I can't find it anywhere.

[@maggiejetson7904]

The "orange sugar" is just red sugar, a common Chinese sugar you can find (they sell a variety of sugar with different level of refining, you can try and see which one you like best). The secret ingredient is in the syrup that's cooked with ginger.

[@abimanyu9555]

Wait... Is that the same gypsum powder like the gypsum we use in construction?

[@Din6Jing2]

Basically yes, but it should be food grade gypsum with less impurities.

[@joandavies1885]

Now I have to Google this gypsum. Since I don't know any construction not so common materials 🤣

[@queenmamabear5812]

Wow that's Cool

[@PureBadBreath]

Where is this in HK, I wanna pay a visit in the future?

[@fafahkenn]

OMG TAHO!!!

[@ultraman8899]

Where in HK is this place? Thanks,

[@margarettam12]

This one? www.openrice.com/en/hongkong/r-tak-hing-lung-north-point-hong-kong-style-chinese-buns-r10280

[@Goldthread]

We've added the address in the description! Thank you :)

[@clarktaylor8729]

same material they make the buildings out of?

[@maggiejetson7904]

Yes, just like the wall paper paste your grand parents use is the same one in your KFC gravy: flour water.

[@backyardnature7079]

Cool, you can add some cardamon for flavour and it will taste like Indian sweet

[@fearHim7777]

Tofu tastes better when you make it shirtless. 🤣

[@elsalaunica5481]

Its calling TAHWA in Indonesia With sweetness ginger soup

[@ivoivic2448]

gypsum? so next time I want to patch up some wall electrics, I'll head down to china town and get some tofu pudding.

[@gingerl.1336]

I like mine savory, aka doufunao.

[@dk-hv1nz]

The signature shirtless toufu specialty

[@bills.prestonesq.5905]

Is the tofu pudding sweet at all or does it all come from the toppings?

[@lyricoan9646]

Fresh tofu pudding does not contain any sugar. In Hong Kong they put sugar or syrup to sweeten it. Although nowadays you can buy in the supermarket in the cool section sweetened tofu pudding with many different flavors like almond, ginger and fruit flavors.

[@zxen2330]

TAHO in Ph... Best with sugar syrup and gelatin

[@michelhv]

Tofu making: soft, silky man from Hong Kong.

[@Goldthread]

Can't disagree with that

[@jeffreydelacruz5275]

guys loosen up.. if you don't like the way they do of processing the tofu.. youre not obligated to eat that.. don't be mean. we are all live in different part of the world, we need to respect they're way and culture..

[@Mewzyc]

Wait they said they use Canadian sot beans, but in Canada, we use soy beans from china...

[@maggiejetson7904]

Canadian has the best soybean for tofu and soy milk, but if you are just going to feed the pigs then cheap soybean is probably good enough.

[@joandavies1885]

Looks similar to taho of Philippines.

[@ClintGalac]

Who new Canadian soybeans would find a home this far away.

[@brucevrca]

You know its good when a half-naked man is the one who made them

[@piperingrid9550]

Tahooooooo!

[@mc_ken_zthecat4640]

Taho!

[@maggiejetson7904]

If you do something for 60 years you probably will never need to measure something and just go by feel.

[@fannyalbi9040]

i purposely come here to read half naked man comments

[@AG-dk9zo]

😉Secret ingredient is human sweat🤗

[@mhabecara3262]

I can only see machines and they say it's hand made.

[@maggiejetson7904]

It is not industrial factory made, more like artisano

[@einna1534]

tahoooooo

[@fuferito]

00:11 Customer says, "It's not made by machines." 00:18 A number of machines involved.

[@konradc.9007]

still wouldnt want freaking gypsum in my food.

[@danipradipta6832]

tauwa

[@bobbymoss6160]

If your tofu pudding is made from a stone grinder by hand, it's not real.

[@ilaAlia007]

'We make everything by hand'.. then show machine..

[@jhchooo]

real secret.. pit sweat

[@boykulangot1715]

It's called TAHO

[@Goldthread]

Taho rocks

[@notvietnam4112]

Tofu is good, but not good as family.

[@st0neape]

one day the fast and furious franchise will include a tofu making subplot. Not soon, but one day

[@shiraleeana]

Nice video and story but the title is not accurate, the video was only 10% about tofu pudding 😭

[@margarettam12]

Because the boss doesn't wanna reveal the recipe

[@winters4960]

0:26 Starting to wonder at the beginning, what technique they used to produce such firm 豆花 - tofupudding- and how they served it if it was sliced squared and not scoped it. Then realized they are not only selling douhua 豆花 but also tofu豆腐

[@JV-hg8yi]

all talk is no good if you don't write down the address of the store. 👎 . all your videos are useless if the people dont know how to find the store.

[@Goldthread]

We've rectified that in the description. Thank you! 😄

[@Kfri4486]

It looks so unsanitary...

[@mr.kaboom8729]

I don't want my tofu if it's imported from Canada, I'll nauseate