{"id":16692,"date":"2012-06-01T22:13:19","date_gmt":"2012-06-01T14:13:19","guid":{"rendered":"http:\/\/www.chekyang.com\/musings\/?p=16692"},"modified":"2017-02-25T19:36:51","modified_gmt":"2017-02-25T11:36:51","slug":"yummy-toddler-foods-chilled-soya-beancurd-pudding","status":"publish","type":"post","link":"https:\/\/www.chekyang.com\/musings\/2012\/06\/01\/yummy-toddler-foods-chilled-soya-beancurd-pudding\/","title":{"rendered":"Yummy Toddler Foods: Chilled Soya Beancurd Pudding"},"content":{"rendered":"
\"\"
Another home-made goodness :D<\/figcaption><\/figure>\n

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.<\/p>\n

For starters, one has to decide on which gelling agent to use. And then there is the type of soya milk to use \u2013 whether fresh soya milk or powdered form. To reproduce the characteristic flavour of the pudding, the addition of creamer was deemed necessary.<\/p>\n

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\u2019m 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 \u2013 which by the way was tested by my MIL and we all liked its outcome.<\/p>\n

\"\"
The version shown here uses 3 g of agar agar. The 2 g version is really so soft that it is tricky to guess that agar agar powder was the gelling agent. Both versions melt in your mouth. :)<\/figcaption><\/figure>\n

The modified recipe below (thanks to my MIL) was tested by me and approved by Yang and Hannah:<\/p>\n

Ingredients<\/strong><\/p>\n