Tào phớ, also known as Vietnamese tofu pudding or soy milk pudding, is a beloved traditional dessert. Originating from China and adapted into Vietnamese cuisine, tào phớ has become a staple in Vietnam, enjoyed by people of all ages.
This dessert recipe is made from soy milk, which is transformed into a silky, smooth pudding through the use of gelatin or a similar coagulant.
Tào phớ can be served hot or cold. It is commonly accompanied by sweet ginger syrup, which adds a warm and slightly spicy contrast to the creamy pudding. Coconut milk is often drizzled on top, enhancing the dessert with its rich, tropical flavor.
Tào phớ is also known for its health benefits. Soy milk is rich in protein, vitamins, and minerals, making this dessert a nutritious choice. Its light texture and mild sweetness, it’s hard to resist this dessert.
In Vietnam, tào phớ is typically sold by street vendors and can be found in local markets across the country. The ease of preparation and the simple ingredients required make it a popular homemade treat as well. With the below instructions, making a tào phớ recipe at home is a delightful experience.
Kitchen Tools for Making Tào Phớ
Tools to prepare Vietnamese tofu pudding are very simple, such as:
Ingredients in Tào Phớ
Tào phớ’s ingredients are also simple and affordable. You can easily find them in the market or supermarket.
Instructions to Prepare Tào Phớ at Home
It’s time to make this Vietnamese tào phớ for your next dessert recipe. Here are 6 straightforward steps to follow.
Step 1: Soften Gelatin
Soak gelatin sheets in cold water until soft.
Step 2: Cook Soy Milk
Place a pot on the stove and heat the soy milk with pandan leaves until it simmers gently. Stir continuously to avoid burning the bottom. Once it simmers, turn off the heat.
Step 3: Add Gelatin to the Bowl
Squeeze the water from the softened gelatin and place it in a large bowl or mold.
Pour the hot soy milk into the bowl with the gelatin. Stir until the gelatin is completely dissolved and the mixture is smooth.
Let it cool, then place it in the refrigerator for 3-4 hours until fully set.
Step 4: Prepare Coconut Milk
Heat the coconut milk in a pot over low heat, stirring constantly. Cook until it thickens slightly.
Step 5: Make the Syrup
Cook palm sugar and water in a 1:1 ratio with thinly sliced ginger and pandan leaves for added fragrance.
Step 6: Serve Tào Phớ
Scoop the set tào phớ into bowls, add enough syrup, and top with coconut milk.
Important Notes in Making Tào Phớ
For tào phớ with a smooth texture and rich ginger-based syrup, you should consider these notes to make sure the outcome is perfect.
You can use powdered gelatin instead of gelatin sheets. For powdered gelatin, use about 12-15 grams per liter of soy milk.
Adjust the amount of gelatin according to your preference for firmness. Too much gelatin will make the mixture more like jelly, while too little may result in a liquid texture.
Use unsweetened soy milk for a refreshing taste.
Let the tào phớ cool completely before slicing and serving to prevent it from breaking.
Use cooled syrup and coconut milk to prevent the tào phớ from melting.
Add other toppings like tapioca pearls, jelly, or fresh fruits for more variety and appeal.
Tào Phớ – An Easy Vietnamese Dessert That You Should Try
Overall, tào phớ is not only a delightful and refreshing Vietnamese dessert but also a simple one to make at home. Its smooth, silky texture, combined with the rich coconut milk and the warm ginger syrup, creates a symphony of flavors that will leave you craving more.
Don’t wait any longer! Gather your ingredients, follow these easy steps, and treat yourself and your loved ones to this Vietnamese-style pudding. If you like this recipe, please click like or share it with friends and family as well. Enjoy!
Tào Phớ Recipe (Vietnamese Tofu Pudding)
Equipment
- Pot (for cooking soy milk)
- Pot (for cooking syrup and coconut milk)
- Ladle
- Spoon
- Large bowl (or mold)
Ingredients
- 800 ml soy milk
- 5 gelatin sheets
- 50 grams palm sugar
- Ginger
- 250 ml coconut milk
- Pandan leaves (about 10 leaves)
Instructions
- Soak gelatin sheets in cold water until soft.
- Place a pot on the stove and simmer the soy milk with pandan leaves. Stir continuously. Once it simmers, turn off the heat.
- Squeeze the water from the softened gelatin and place it in a large bowl or mold.
- Pour the hot soy milk into the bowl with the gelatin. Stir until the gelatin is completely dissolved and the mixture is smooth.
- Let the mixture cool, then place it in the refrigerator for 3-4 hours until fully set.
- Prepare coconut milk by heating it in a pot over low heat, stirring constantly. Cook until it thickens slightly.
- Prepare the syrup by cooking palm sugar and water in a 1:1 ratio with thinly sliced ginger and pandan leaves.
- Serve the pudding. Scoop the set tào phớ into bowls, add enough syrup, and top with coconut milk.
Video
Notes
- You can use powdered gelatin instead of gelatin sheets. For powdered gelatin, use about 12-15 grams per liter of soy milk.
- Adjust the amount of gelatin according to your preference for firmness. Too much gelatin will make the mixture more like jelly, while too little may result in a liquid texture.
- Use unsweetened soy milk for a refreshing taste.
- Let the tào phớ cool completely before slicing and serving to prevent it from breaking.
- Use cooled syrup and coconut milk to prevent the tào phớ from melting.
- Add other toppings like tapioca pearls, jelly, or fresh fruits to enhance textures and flavors.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.