|Literal meaning:||bean curd flower|
|Literal meaning:||bean curd brain|
Northern Chinese cuisine
In Taiwanese cuisine, douhua is served with toppings like cooked peanuts, azuki beans, cooked oatmeal, tapioca, mung beans, and a syrup flavored with ginger or almond. During the summer, douhua is served with crushed ice; in the winter, it is served warm.
Hong Kong cuisine
In Hong Kong cuisine it is served with ginger or clear syrup, and sometimes as a mixture with black sesame paste, and sometimes also with coconut milk. Traditionally it is made with wooden bucket, which is sold as dau fu fa in wooden bucket (木桶豆腐花) as part of dim sum cuisine.
Singaporean and Malaysian cuisine
In Singapore and Malaysia it is more commonly known by its names tow huay or tau huay in Min Nan, or by the Cantonese name (tau fa). It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. In Japan, this style of douhua is known as annin dofu.
The dessert is also sold as a packaged cold dessert at Asian supermarkets.