豆花 Tofu-Pudding
The soy bean juice was solidified to make Tofu-pudding. In summers, some ingredients, such as beans, tapiocas, and jelly can be added to enhance its flavor, while in winters, people can enjoy it with warm ginger juice.
Where is it from?
There is no obvious difference between traditional Tofu and Tofu-pudding. They are named differently because of the diverse method of making them. According to the reliable medical encyclopedia from ancient Chinese, Compendium of Materia Medica, tofu originated in the Han Dynasty. However, there are other theories about the origin of Tofu; therefore, the history remains unclear.
How do you prepare it?
Tofu-pudding is made from soy beans. To make tofu-pudding, soy beans need to be washed and soaked in water. Then you have to squeeze the soy beans to obtain the juice with a food processor and then sift out the dregs from the juice. Finally, boil the soy bean juice and add edible gypsum as well as other ingredients to make it solid.
Unlike the solid nature of traditional Tofu, the texture of Tofu-Pudding is so soft and silky that it melts like ice once it enters your mouth. People add some ingredients, such as red beans, tapioca, peanuts, taro balls and so on into tofu-pudding to increase the taste and texture. It can even be better if some syrup is sprinkled on it. In the winter, you can also add some ginger juice to keep your body warm.
Where to buy?
Tofu-Pudding is one of the most common desserts in Taiwan and it is available throughout Taiwan. It can help you cool down during hot summer days; it can also keep your body and heart warm in the winters.
豆花
豆花又稱豆腐花或豆腐腦。豆花與豆腐本無分別，只因製作手法差異而有不同的稱呼。《本草綱目》中曾記載，「豆腐之法，始於漢淮南王劉安」，然而其真正的來源仍有不同的說法。
豆花採用黃豆製成，其製作方式與豆腐相似。兩者均須先將黃豆洗淨浸泡，再以果汁機打成汁，過濾豆渣，再將豆汁煮沸後，加入食用石膏或鹽滷凝固劑即告完成。
豆花軟嫩入口即化，與豆腐較為厚實的口感不同，搭配紅豆、粉圓、花生、芋圓等甜品配料，淋上糖水一起品嚐，風味更佳。冬天可加入薑汁禦寒，是臺灣常見的人氣甜品之一。
與豆花相關的甜點風行於全台各地。
References
http://taiwanfoodculture.net/ct.asp?xItem=67595&ctNode=2659&mp=1501
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