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1
Drain the soaked soybeans. Blend in batches with 1.5 L cold water until the slurry is smooth and fully homogeneous. Strain through several layers of cheesecloth, squeezing the cloth firmly to extract all liquid. The resulting soy milk should be slightly thick and creamy — not thin or watery.
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2
Dissolve 5 g gypsum in 45 ml cold water, stirring until the powder is completely incorporated with no visible grains. Pour the gypsum solution into the base of a large, deep bowl. Set the bowl in a stable, undisturbed position — it must not be moved once the soy milk is added.
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3
Heat the soy milk in a saucepan over medium heat, stirring occasionally, until it reaches 80–85 °C. Do not allow it to boil. Remove immediately from the heat.
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4
This is where the dish lives or dies. Holding the saucepan at a height of approximately 30 cm above the bowl, pour the hot soy milk rapidly and in a single continuous stream directly onto the gypsum solution — this is chong jiang (冲浆), the pour-set method. The kinetic energy of the fall mixes the coagulant evenly. Do not stir, tap, or move the bowl. Leave entirely undisturbed for 15–20 minutes. The pudding is set when the surface is smooth, barely solid, and trembles as a single mass when the bowl is very gently nudged.
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5
While the pudding sets, prepare the ginger syrup. Combine the sliced ginger, rock sugar, and 400 ml water in a small saucepan. Simmer over low heat until the sugar is fully dissolved and the syrup carries a clear, warm ginger fragrance. Keep warm.
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6
To serve, use a flat paddle or wide, shallow spoon to scoop gently across the surface of the pudding in thin, curved layers, transferring the curd to individual bowls without breaking the sheets. Ladle warm ginger syrup over each portion at the table.