In Japan, it's been getting cooler every day, and we no longer wear short-sleeved shirts. We've started having hot dishes or hot drinks. Before forgetting to post this entry, today I'd like to write about my homemade Taiwanese sweet called 豆花 (douhua).

When I write about it last time, a reader from Hong Kong left a comment saying that the Hong Kong version was made with ginger syrup. I thought it sounded delicious because I love ginger and every year I made it on my own. You can read my last post about 豆花 here.

Then, a couple of weeks ago when it was still hot, I made my version of 豆花. I think both the Taiwanese and Hong Kong versions use tofu, but I had some milk agar jelly at home, so I used it.

Here's my homemade ginger syrup. You can read how to make it here. It was too sweet to use as it was, so I diluted it with water.

This is black syrup made by brown sugar. I also added this one.

I also added some sweet red beans and dried nuts to make my homemade one close to more authentic. I haven't tried the Hong Kong version yet, so I can't judge if mine tasted similar as it. Even so, it was still good, and my husband enjoyed it.

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