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)

Ingredients

• 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

Method

• 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.

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