are a symbol of Southern Chinese cuisine, and often served as a part of yum cha. In Southeast Asia, douhua is almost always sweet, although condiments vary widely. Filipino cuisine In the Philippines, it is more commonly known as taho. It is a fresh silken tofu served in sweet brown syrup and sago pearls. It is usually peddled by hawkers in the mornings, by door-to-door or in public plazas, or outside churches. In some regional variations, taho is often served with sugarcane syrup, ube syrup or strawberry syrup. Indonesian cuisine In Indonesia, it is known as Kembang tahu or in Java as Tahwa derived from the Chinese Hokkien name Tau Hwe, or Wedang Tahu (ꦮꦺꦢꦁ​​ꦠꦲꦸ) (Wedang means hot beverage and Tahu means tofu in Javanese) and is usually sold by hawkers. It is served warm or cold with palm sugar syrup that has been flavored with pandan leaves and ginger. Malaysian and Singaporean cuisine In Malaysia and Singapore, it is more commonly known by its names tau hua or tau huay in Hokkien, or by the Cantonese name (tau fu fa), with the Cantonese variation being more common in Malaysia. In Penang, the common term is tau hua, due to Hokkien being its dominant local Chinese language. In Kelantan, the dish is known as pati soya (). It is usually served either with a clear sweet syrup alone, with ginkgo seeds suspended in the syrup, or in a sugar syrup infused with pandan. Alternatively, it can also be served with palm syrup (Gula Melaka). Thai cuisine In Thailand, it is known by its Chinese Hokkien name taohuai (เต้าฮวย). It is usually served cold with milk and fruit salad, which is known as taohuai nom sot (เต้าฮวยนมสด, literally "douhua in fresh milk") or taohuai fruit salad (เต้าฮวยฟรุตสลัด), or served hot with ginger syrup, which is known as taohuai nam khing (เต้าฮวยน้ำขิง). Vietnamese cuisine In Vietnam, it is known as tàu hủ nước đường, tàu hủ hoa or tào phớ, đậu hủ, tàu hủ. It varies in three regions in Vietnam: Northern region — served with jasmine infused sugary water. It is enjoyed as warm in winter and cold with ice in summer. Central region — cooked with spicy ginger. Sugar is added. Douhua pieces are usually unshaped because of their softness. Southern region — served warm with lychee and coconut water. Ginger is optional. Douhua pieces are firmer than those in