I tried making this frozen milk tofu recipe today, and I wanted to share my experience! It turned out pretty well, so here's how I did it.
For the ingredients, I used 250g of formula milk, 5g of frozen powder, and 150g of rock sugar. First, I prepared the frozen powder by dissolving it in some warm water to make it easier to work with. Then, I combined 500g of clear water, the dissolved frozen powder, and 30g of granulated sugar in a pot. I brought this mixture to a boil over medium heat, then reduced the flame to low. Once it was simmering, I carefully added the formula milk, making sure everything was fully mixed before bringing it back to a gentle boil. Afterward, I removed it from the heat and poured it into a deep dish to cool down naturally. Once cooled, I popped it into the fridge to set overnight.
While waiting for the milk mixture to solidify, I made a simple syrup. In another pot, I combined 250g of water with 120g of granulated sugar. I brought this to a boil while skimming off any foam that formed on the surface. Once clear, I transferred the syrup to a bowl and let it cool before refrigerating it.
The next day, my frozen milk tofu was ready! I cut it into small cubes using a sharp knife and arranged them in small bowls. To serve, I poured the chilled syrup over the tofu pieces. The result was absolutely delightful—white, soft, and creamy, with just the right amount of sweetness. It tasted like a cross between traditional tofu pudding and ice cream, but much lighter and refreshing.
This dish is perfect for hot summer days when you want something cool and satisfying without being too heavy. Plus, it’s super easy to customize—feel free to adjust the sweetness or even add toppings like fruit or nuts if you're feeling adventurous! I hope you give it a try sometime—you won’t regret it. Let me know how it turns out for you!
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