Ingredients with Measurements:
- 2 medium-sized sweet potatoes, peeled and diced
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon agar-agar powder
- 1 can (13.5 oz) coconut milk
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 cup water
- Toasted sesame seeds, for garnish
Special equipment needed:
- Blender
- Steamer
- Small saucepan
- Whisk
Step-by-step instructions:
1. In a blender, puree the sweet potatoes and water until smooth.
2. In a small saucepan, mix the sugar and agar-agar powder. Add the sweet potato puree and stir to combine.
3. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Pour the mixture into a steamer lined with cheesecloth. Cover and steam for 15 minutes.
5. Remove the steamer from the heat and let the douhua cool for 10 minutes.
6. In another small saucepan, mix the coconut milk, sugar, and salt. In a small bowl, whisk the cornstarch and water until smooth. Add the cornstarch mixture to the coconut milk mixture and stir to combine.
7. Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
8. To serve, spoon the douhua into bowls and pour the coconut cream over the top. Garnish with toasted sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 305
Fat: 16g
Carbohydrates: 39g
Protein: 3g
Sodium: 170mg
Sugar: 24g
Fiber: 3g
Substitutions for ingredients:
- Sweet potatoes can be substituted with pumpkin or butternut squash.
- Agar-agar powder can be substituted with gelatin powder.
- Cornstarch can be substituted with tapioca starch or arrowroot powder.
Variations:
- Add a teaspoon of cinnamon to the sweet potato puree for a spiced flavor.
- Top with fresh fruit, such as sliced mango or strawberries.
- Use brown sugar instead of white sugar for a deeper flavor.
Tips and tricks:
- Make sure to blend the sweet potato mixture until it is completely smooth to ensure a silky texture.
- Use a fine-mesh strainer to strain the coconut cream mixture for a smoother texture.
- Toast the sesame seeds in a dry pan over medium heat until golden brown.
Storage instructions:
Store the douhua and coconut cream separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the douhua in a steamer for 5 minutes or in the microwave for 1-2 minutes. Reheat the coconut cream in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
Serve the douhua in small bowls or cups and drizzle the coconut cream over the top. Garnish with toasted sesame seeds.
Garnishes:
Toasted sesame seeds
Pairings:
This dish pairs well with green tea or jasmine tea.
Suggested side dishes:
Serve with steamed bok choy or stir-fried vegetables for a balanced meal.
Troubleshooting advice:
- If the douhua is too soft, increase the amount of agar-agar powder next time.
- If the coconut cream is too thick, add more water to thin it out.
Food safety advice:
Make sure to cook the sweet potato mixture and the coconut cream mixture thoroughly to prevent any foodborne illnesses.
Food history:
Douhua, also known as tofu pudding, is a popular Chinese dessert made from soy milk. This recipe uses sweet potatoes instead of soy milk for a unique twist.
Flavor profiles:
This dish has a sweet and creamy flavor with a silky texture.
Serving suggestions:
Serve as a dessert or a snack.
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Region: Chinese