Douhua with ginger syrup and peanuts

Step 1: Simmer 3 ½ oz dark brown sugar, 1 oz fresh ginger and 2 cups water in a small pan over a medium heat for 15 minutes, until the syrup is amber and smells strongly of ginger. Strain and leave to cool (or keep warm for a winter bowl).

Step 2: Stir ⅛ oz glucono delta lactone (GDL) and 1 tbsp cornflour into ¼ cup cold water in a heatproof bowl or pot that will hold all the soy milk, until no lumps remain.

Step 3: Heat 4 ¼ cups unsweetened thick soy milk in a saucepan over a medium heat, stirring the bottom often, until it is steaming and just reaches a simmer (about 85–194°F). Skim off any skin or foam.

Step 4: Pour the hot soy milk from a height of 20–30 cm straight into the bowl with the coagulant, in one smooth stream. Do not stir. Common mistake: stirring or moving the bowl after pouring; the curd breaks before it sets and you get grainy, watery pudding.

Step 5: Skim off any bubbles, cover with a tea towel and leave undisturbed for 20–25 minutes, until the surface is set and wobbles like a just-cooked custard when you tilt the bowl.

Step 6: Use a wide, shallow spoon to scoop thin slices of douhua into bowls. Ladle over the ginger syrup and top with 3 ½ oz cooked soft peanuts and 2 ⅞ oz sweetened red beans if using.