Tofu Pudding With Salted Gula Melaka Caramel – 豆腐椰糖布丁

Our Tofu Pudding is a humble morsel of heaven which features not just any ordinary salted caramel, but Salted Gula Melaka Caramel – which really shines against the subtle creamy flavour of the tofu!

To make our silky pudding, we blend milk, thickened cream, collagen-based gelatin, and icing sugar with tofu, then let the strained mix set in the fridge.  We’ve specially chosen the Steamed version of the Vitasoy Organic Sprouted Tofu for a smoother, luscious texture thanks to its Nigiri-seawater extracts. We also love the fact that it has 25% more calcium than other tofu products.  The low calorie count is perfect for offsetting the decadence of the dish, and a sprouted product will aid in digestion and nutrient uptake.

Gula Melaka, which we use as a key ingredient for our own relish, is the Malay term for coconut or palm sugar.  It yields a taste and consistency quite like brown sugar but stands out with its own unique character. For our sauce, we combine the sweet chunks of Gula Melaka and natural unsalted butter, whisk in some coconut milk, add a twist of pandan leaf and a sprinkle of salt to achieve that satisfying creaminess and sweet aroma.  

Drizzle generously over the pudding when it’s ready, kick back and enjoy your guilt-free treat – it’s ‘living la vida local’ with no regrets!

#themeatmensg #simple #delicious

  • Share:

  • Servings: 5

  • Time: 1 hr

  • Skill: Easy


  1. Pudding:300g

  2. Vitasoy organic sprouted tofu (steam)

  3. 15g gelatin powder

  4. 100ml water

  5. 500ml milk

  6. 100ml thickened cream

  7. 80g icing sugar

Salted Gula Melaka Caramel:

  1. 200g gula Melaka

  2. 50ml water

  3. 100g unsalted butter

  4. 100ml coconut milk

  5. ½ tsp salt

  6. 1 pandan leaf


  1. For pudding, pour 100ml water with 15g tsp gelatin powder into a bowl.

  2. Let it rest for 5 minutes.

  3. Microwave for 30 seconds, or until gelatin has melted.

  4. Set aside.

  5. In a blender, add in 300g Vitasoy Organic Sprouted Tofu (steam), 500ml milk, 100ml thickened cream and 80g icing sugar.

  6. Blend on low until smooth.

  7. Pour gelatin mixture into the tofu milk mixture and blend to incorporate thoroughly.

  8. Strain the pudding mixture and ladle into 7cm diameter ramekins.

  9. Refrigerate 4 hours, or until firm.

  10. In a heavy base pot, melt 250g gula Melaka with 50ml water.

  11. Bring it up to a boil. Remove from heat.

  12. Whisk in 100g unsalted butter, 100ml coconut milk, 1 pandan leaf and ½ tsp salt.

  13. Return to heat.

  14. Bring it up to a boil again.

  15. Turn off heat. Cool salted gula melaka caramel and set aside.

  16. Remove pudding from ramekins.

  17. To serve, drizzle salted gula melaka caramel over pudding