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1
Dissolve the coagulant in a small amount of warm water in a large, deep, lidded bowl or serving vessel. Stir until no granules remain. The solution should be clear and fully incorporated.
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2
Bring the freshly made soy milk to a full rolling heat — it must be very hot, approaching 90–95 °C, before it meets the coagulant. Temperature governs coagulation entirely; milk that is insufficiently hot will never set. The surface should steam vigorously and the milk should move with the restless motion of near-boiling liquid.
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3
Pour the hot soy milk onto the dissolved coagulant in a single, continuous motion from height. Do not stir, do not agitate, do not tilt the vessel. This single pour is where the dish lives or dies: one unbroken arc of milk distributes the coagulant evenly through the protein network; any stirring after this point destroys the forming gel irreversibly.
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4
Cover the vessel immediately and leave completely undisturbed for 15–20 minutes. The douhua is set when the surface is opaque, matt, and trembles as a single unified mass when the vessel is very gently nudged — it should hold its shape yet quiver throughout, with no liquid pooling on top.
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5
For the southern sweet syrup: combine rock sugar or palm sugar, sliced ginger, and the pandan leaf in a small saucepan with enough water to dissolve the sugar. Simmer until the sugar is fully dissolved and the syrup is fragrant with ginger and pandan. The syrup is ready when its aroma fills the kitchen and a spoon drawn through it leaves a momentarily clear channel.
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6
Serve warm. Spoon the douhua gently into bowls, breaking the surface as little as possible. For the southern style, pour the warm ginger-pandan syrup over. For the northern savoury style, dress with soy sauce, sesame oil, fried peanuts, chilli oil, and preserved vegetables. The finished portion should tremble at the touch of a spoon.