My MIL has been experimenting various recipes for the famous beancurd pudding sold at the coffeeshop we frequent for breakfast gathering on Sundays. There are also a number of bloggers who have tried their hand at making this delicious chilled dessert at home.
For starters, one has to decide on which gelling agent to use. And then there is the type of soya milk to use – whether fresh soya milk or powdered form. To reproduce the characteristic flavour of the pudding, the addition of creamer was deemed necessary.
I have both agar agar powder and gelatin at home. The rumoured gelling agent that could reproduce that silky texture in the pudding was instant jelly powder sold at Phoon Huat. As I’m too lazy to make a trip down to Phoon Huat just to purchase that small bottle of instant jelly powder, I decided to settle on using agar agar powder – which by the way was tested by my MIL and we all liked its outcome.
The modified recipe below (thanks to my MIL) was tested by me and approved by Yang and Hannah:
- Soya milk –
500700 ml (I used F&N’s Nutri Soy High Calcium Soya Milk)
- Water –
- Agar agar powder – 2 g (about 2/3 tsp)
- Sugar –
- Creamer (I used Nestle’s Coffeemate) –
- Pandan leaves – 3, washed and tied into a knot (optional)
Note: I’ve improved the recipe (see changes above) to make the pudding richer in soya bean flavour. (update on 21st June 2012)
1. Lay out the moulds first and set aside.
2. Bring water, sugar, agar agar powder and pandan leaves to boil, stirring regularly to help dissolve the sugar and to prevent the agar agar powder from getting struck to the base.
3. Once the mixture starts to boil, let it boil for about a minute and then turn off the flame. Remove the pandan leaves and discard.
4. Add the creamer and stir to dissolve it completely.
5. Add the soya milk and stir briefly to combine well.
6. Immediately, pour the mixture into moulds and let it cool down to room temperature.
7. Chill in the fridge for at least 2 hours before serving.
This recipe yields a soft pudding. You might like to increase the agar agar quantity to 3 g if you prefer a somewhat firm pudding. 1 tsp = 3 g of agar agar powder.