Tau Huay is a Chinese dessert made with very soft tofu. It is also referred to as tofu pudding.
In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa) with the Cantonese variation being more common in Malaysia, while tau huey is generally associated with Singapore.
The dessert 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. In other variations it is served in hot and sweet ginger water, with some customers preferring to buy only the ginger water as it is believed to contain medicinal properties. Penang cuisine prepares it with sugar syrup, with white or brown sugar variations available. The same syrup is used to flavor soy bean milk drinks, known locally as tau chui in the Hokkien tongue, usually sold by the same purveyors, with the option to add grass jelly to the drink.
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Tau Huay (Beancurd) in Singapore, singaporeshortstories.blogspot.com
Homemade Soy Milk (Tau Huay Chwee), sahmsite.info