I have been sampling the local do hwa all summer long, mostly red bean and green bean, sometimes with pearls. In Taichung I used to get the chocolate variety but haven’t come across that yet in my hood…
Anyone got any other suggestions about what’s good to order since I can’t read Chinese? (or at least, I can only read Hong Do Do Hwa, Lu Do Do Hwa, etc!!)…I remember eating it with ginger and peanuts once but recall that it was hot not cold.
Thx
[quote=“greeneyedgrrl”]I have been sampling the local douhua all summer long, mostly red bean and green bean, sometimes with pearls. In Taichung I used to get the chocolate variety but haven’t come across that yet in my hood…
Anyone got any other suggestions about what’s good to order since I can’t read Chinese? (or at least, I can only read Hong Do douhua, Lu Do douhua, etc!!)…I remember eating it with ginger and peanuts once but recall that it was hot not cold.
Thx[/quote]
I got a good suggestion for you, My own special DIY recipie and I tried it and it’s great. Take one half cup of douhua and one half cup of unsweeted lei cha (Hakka tea) and mixed together. The sweetness of the douhua and the bitterness of the lei cha (combined with flavors of ground peanuts and sesame seeds in the lei cha) make for a great combination. Serve cold. Your Hakka friends will be amazed!
© 2005
[quote=“Cola”][quote=“greeneyedgrrl”]I have been sampling the local douhua all summer long, mostly red bean and green bean, sometimes with pearls. In Taichung I used to get the chocolate variety but haven’t come across that yet in my hood…
Anyone got any other suggestions about what’s good to order since I can’t read Chinese? (or at least, I can only read Hong Do douhua, Lu Do douhua, etc!!)…I remember eating it with ginger and peanuts once but recall that it was hot not cold.
Thx[/quote]
I got a good suggestion for you, My own special DIY recipie and I tried it and it’s great. Take one half cup of douhua and one half cup of unsweeted lei cha (Hakka tea) and mixed together. The sweetness of the douhua and the bitterness of the lei cha (combined with flavors of ground peanuts and sesame seeds in the lei cha) make for a great combination. Serve cold. Your Hakka friends will be amazed!
© 2005[/quote]The doufu in douhua isn’t sweet - it’s the cane sugar syrup/water concoction it sits in that makes it sweet… :lick:
Wait until the winter when you can get it hot. Delicious! There is a little old man who sells it right across the street from work. I’m so lucky 
how do I order it hot? r de dou hua?
You probably can’t get it in the summer. If never seen it before November.
People look at me as if I’m mad when I ask them during the warmer weather.
“Ni yo je de ma?” should do.
Enjoy.
L.
doesn anyone know what douhua is exactly? Once i cultured some unsweeteded soymilk and it tasted just like douhua. Or perhaps i should say it had the consistency of douhua along with the same lack of taste.
isn’t it just silken tofu? at least, that’s what I thought it was, made sweet or sweetened with other flavours.
It can be ‘bland’ but I really like the flavoured kinds. Makes it more like blancmange or custard.