Beancurd Desserts
Authentic Black Sesame Beancurd (Hei Zhi Ma Dou Hua) Recipe
A velvet-smooth soy pudding infused with the toasted, nutty aroma of premium black sesame seeds. Known in Mandarin as Hei Zhi Ma Dou Hua (黑芝麻豆花), meaning 'Black Sesame Bean Flower', this dish is a staple of Singaporean hawker dessert culture, prized for its delicate texture and earthy depth.
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 245 kcal
Method
Soak the soybeans in plenty of water for 8 to 12 hours. The beans should double in size and be easily split with a fingernail. Drain and rinse thoroughly.
Place the soaked beans in a blender with 1.2 liters of filtered water. Blend on high speed for 2 minutes until the mixture is completely milky and the solids are finely pulverized.
Pour the mixture into a nut milk bag or a fine sieve lined with double-layered muslin cloth over a large pot. Squeeze the bag forcefully with clean hands to extract every drop of soy milk, discarding the dry pulp (okara).
Grind the roasted black sesame seeds in a clean blender or spice grinder until they form a coarse paste. Add 200ml of the raw soy milk to the blender and blend again until the sesame is fully integrated. Strain this black mixture through the fine sieve into the pot with the rest of the soy milk.
Bring the black sesame soy milk to a gentle boil over medium heat, stirring constantly to prevent the bottom from scorching. Once it boils, skim off any foam, reduce heat to low, and simmer for 10 minutes to cook out the raw bean flavor.
In a deep, heatproof ceramic or plastic container (about 2-liter capacity), whisk the gypsum powder, cornstarch, and 2 tbsp of cool water together to create a slurry.
Check the temperature of the soy milk; it should be between 85°C and 90°C. Give the gypsum slurry a final stir, then pour the hot milk quickly into the container from a height of about 12 inches. This height ensures the milk mixes with the coagulant without needing to stir.
Immediately remove any surface bubbles with a spoon. Cover the container with a clean kitchen towel (to absorb steam) and then the lid. Let it sit undisturbed for 30 to 45 minutes until firmly set. Serve warm with rock sugar syrup.
Notes
Always remove the soybean skins after soaking by rubbing them between your palms for a significantly smoother and whiter beancurd base.
Do not skip the cornstarch; it works with the gypsum to provide a more stable, 'bouncy' texture characteristic of Singapore hawker stalls.
Pouring the milk from a height (the 'pulling' technique) is essential to distribute the coagulant evenly without introducing air through stirring.
Ensure your gypsum is food-grade (USP) and not the hardware variety used for plaster.
Questions
Can I use gelatine instead of gypsum?
Why did my beancurd turn out grainy?
How long can I store the set beancurd?
Can I use store-bought soy milk?
Another version of this dish, written for a home kitchen outside Singapore: Black Sesame Tofu Pudding on Recipe.net.
