Pandan Tofu with Chewy Ginger Tapioca Pearls Recipe

Updated at: 07/05/2025

Pandan tofu offers a delightful twist on traditional tofu dishes, marrying the subtle sweetness of pandan with the firm texture of tofu. This vibrant green dish isn't just visually appealing; it's also incredibly versatile, adaptable to various cuisines and dietary preferences. The fragrant pandan extract lends a unique tropical aroma, transforming a simple ingredient into something truly special. Whether you're a seasoned tofu enthusiast or simply looking for a new culinary adventure, this recipe promises a satisfying and flavorful experience.

This recipe showcases a stunning Pandan Tofu paired with chewy ginger tapioca pearls, creating a harmonious blend of textures and tastes. The pandan tofu itself is remarkably easy to prepare, and the accompanying tapioca pearls add a delightful textural contrast. Ready to embark on this culinary journey? Let's dive into the step-by-step instructions to create this exquisite dish.

Tools Needed

  • Blender
  • Sieve
  • Pot
  • Molds
  • Tapioca starch bowl

Ingredients

  • Soy milk (low sugar or unsweetened): 2 liters
  • Tapioca starch: 30 grams
  • Pandan leaves: 30 grams
  • Ginger: 100 grams
  • Sugar: 150 grams
  • Gelatin leaves: 10 leaves

Step-by-Step Instructions

Step 1. Prepare Pandan Tofu

  • Wash and finely chop the pandan leaves. Blend with 3ml of water, then strain through a sieve to extract the juice. Refrigerate overnight.
  • After refrigeration, separate the pandan leaf essence (green layer) from the clear water. Keep about 30-40ml of the green essence.
  • Soak gelatin leaves in water for 1-2 minutes until softened, then squeeze out excess water.
  • Heat the soy milk in a pot. Add the pandan leaf essence and softened gelatin. Stir over low heat until the gelatin is completely melted. Pour into molds and refrigerate to set.
Wash and finely chop the pandan leaves. Blend with 3ml of water, then strain through a sieve to extract the juice. Refrigerate overnight.After refrigeration, separate the pandan leaf essence (green layer) from the clear water. Keep about 30-40ml of the green essence.Soak gelatin leaves in water for 1-2 minutes until softened, then squeeze out excess water.Heat the soy milk in a pot. Add the pandan leaf essence and softened gelatin. Stir over low heat until the gelatin is completely melted. Pour into molds and refrigerate to set.
Prepare Pandan Tofu

Step 2. Make Chewy Ginger Tapioca Pearls

  • Mix two ladles of tapioca starch with two ladles of boiling water. Knead into a soft, elastic dough, adding more water if needed.
  • Roll the dough into small balls, coating them in tapioca starch to prevent sticking.
  • Boil the tapioca pearls in a pot of boiling water for 10 minutes until they float. Reduce heat to low, cover slightly, and simmer for 45 minutes.
  • Melt 150g of palm sugar (or other sugar) into a caramel color. Add 400ml of water, 100g of shredded ginger, and a few pandan leaves. Simmer for 15-20 minutes until thickened.
For the tapioca pearls: Mix two ladles of tapioca starch with two ladles of boiling water. Knead into a soft, elastic dough, adding more water if needed. Roll the dough into small balls, coating them in tapioca starch to prevent sticking.Boil the tapioca pearls in a pot of boiling water for 10 minutes until they float. Reduce heat to low, cover slightly, and simmer for 45 minutes.Prepare the sugar water: Melt 150g of palm sugar (or other sugar) into a caramel color. Add 400ml of water, 100g of shredded ginger, and a few pandan leaves. Simmer for 15-20 minutes until thickened.
Make Chewy Ginger Tapioca Pearls
  • Add the cooked tapioca pearls to the sugar water and let it cool completely. Refrigerate for several hours.
Add the cooked tapioca pearls to the sugar water and let it cool completely. Refrigerate for several hours.
Make Chewy Ginger Tapioca Pearls

Step 3. Prepare Ginger Syrup

  • Melt 150g of palm sugar (or other sugar) into a caramel color. Add 400ml of water, 100g of shredded ginger, and a few pandan leaves. Simmer for 15-20 minutes until thickened.
Prepare the sugar water: Melt 150g of palm sugar (or other sugar) into a caramel color. Add 400ml of water, 100g of shredded ginger, and a few pandan leaves. Simmer for 15-20 minutes until thickened.
Prepare Ginger Syrup

Step 4. Assemble and Serve

  • Once the tofu is set and the sugar water is cooled, serve the pandan tofu with the ginger tapioca pearls.
Once the tofu is set and the sugar water is cooled, serve the pandan tofu with the ginger tapioca pearls.
Assemble and Serve

Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack

Tips

  • Using fresh or dried soybeans instead of soy milk will result in a more flavorful tofu.
  • Discarding the clear water from the pandan leaf mixture prevents bitterness and ensures a vibrant green color.
  • Boiling the tapioca pearls in two stages (boiling then simmering) prevents them from hardening, even after refrigeration.

Nutrition

  • N/A

FAQs

1. Can I make the Pandan Tofu and tapioca pearls ahead of time?

Yes! The Pandan Tofu can be made a day ahead and stored in the refrigerator. The cooked tapioca pearls can also be stored in the fridge for up to 2 days.

2. What can I substitute for pandan extract if I don't have any?

While pandan extract gives the dish its unique flavor, you can try substituting with a combination of lime zest and a touch of vanilla extract for a similar aromatic profile. The flavor will be different, but still delicious.


This Pandan Tofu with Chewy Ginger Tapioca Pearls recipe is a testament to the magic of simple ingredients elevated through thoughtful preparation. The delightful combination of flavors and textures is sure to impress, making it a perfect dish for a special occasion or a weeknight treat. Enjoy the fragrant and satisfying result of your culinary creation!