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Chilled Soya Beancurd

chilled soya beancurd

Soya Beancurd Pudding Recipe

As the quantities are small, it is recommended to use a digital weighing scale for accuracy. Each gram of instant jelly powder makes a difference in the resulting firmness.

Ingredients:

  • 30 grams ‘Unisoy’ Soya Bean Milk Powder
  • 15 grams ‘Polleney’ Soya Bean Milk Powder
  • 15 grams ‘Nestle’ ‘Coffeemate’ coffee creamer
  • 15 grams sugar to taste
  • 350 ml hot water
  • 5 grams instant jelly powder

You also need:

  • digital weighing scale
  • whisk
  • sieve.

Directions:

  1. In a saucepan, add all the ingredients except instant jelly powder. Heat until warm but not boiling, whisking or stirring the soya milk until fully dissolved.
  2. Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4 times.
  3. Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool at room temperature, then transfer bowls to chill in the fridge.

Adapted from chanzhf, HWZ: “Sharing lao ban recipe. Who wants?”


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60 comments on “Chilled Soya Beancurd”

  1. Hi, if I use soya milk directly, how much soya milk should I use for every 5g of jelly powder?

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