In a separate bowl, mix cornstarch or potato starch with 1/3 cup of water until well combined.

Gradually add the starch mixture to the heated soy milk, stirring continuously to avoid lumps. I used a sifter to ensure a smooth consistency.

Once the mixture has thickened slightly, remove it from heat and let it cool for about 10 minutes.

While the mixture is cooling, it’s time to prepare the ginger and brown sugar syrup. 7. Pound the fresh ginger knob to release its aromatic flavors.

In a saucepan, combine the ginger, rock sugar or brown rock sugar chunks, and 1 cup of water.

Bring the syrup to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

Drain the dissolved gypsum solution into the cooled soy milk mixture.

Mix well to ensure that the gypsum is evenly incorporated.

Pour the mixture into heatproof containers or bowls, leaving some space at the top for expansion.

Steam the tofu pudding in a steamer for about 15-20 minutes on medium heat.

Remove the tofu pudding from the steamer and let it cool for a few minutes.

Finally, it’s time to serve and enjoy your homemade Doufu Hua with Ginger and Brown Sugar Syrup!

To serve, carefully unmold the tofu pudding onto individual dessert bowls or plates.

Drizzle each serving with a generous amount of the fragrant ginger and brown sugar syrup.