Have you tried the silken tofu at a yum cha restaurant, the one that’s served with ginger flavored syrup? It is one of my favorite.
Silken tofu is unfriendly for FODMAPpers. So I created this dessert that uses soft plain tofu and ginger. To add softer texture, I added pumpkin and tapioca. Pumpkin is infrequently used for dessert in Southern China (if they have the sweet variety we have here in Australia I bet they will go wild with it)! Palm sugar and tapioca pearls bring all the ingredients together to give it a lovely semi-pudding like texture. Served slightly chilled, it will pleasantly surprise you with its refreshing taste.
(Serves 4, as a FODMAP recipe)
- 1/3 cup tapioca pearls
- 2 soft plain tofu cubes, approx 80g each, total 160g, cut into small cubes
- 40-50g palm sugar (or to taste), roughly cut into small pieces
- 80g Japanese pumpkin, cut into pieces (any style)
- 5-10g ginger (to taste), sliced
- 10 cloves
- Cook tapioca according to instruction on the package. If there is no instruction – bring a large pot of water to boil, pour in the tapioca pearls; bring to boil again; reduce heat to medium; cook the tapioca with a lid on until the pearls are translucent, stir occasionally; it takes approximately 15-30 minutes depending on the size of the pearls; drain the pearls with a sieve, run the pearls in a sieve under tap water until the pearls are cool.
- Cook pumpkin in microwave for 3-4 minutes, covered, or until it is very soft.
- Cook sliced ginger in microwave for 30 seconds.
- In separate saucepan, bring 3 cup of water to boil over medium heat; add palm sugar, cloves and ginger, stir until the sugar is fully dissolved; remove the ginger and cloves; add tofu cubes and pumpkin, bring to boil, cook for further 2-3 minutes over medium heat; remove from heat, add tapioca; stir and leave it aside to cool to room temperature; follow by chilling in fridge for 2-3 hours before serving.