Thursday, 29 March 2012

Soy Milk Beancurd Pudding


Lately there is a soy milk beancurd craze in Munch Ministry facebook page where some of the members shared and upload their homemade beancurd pudding. I really admired those ladies with innovative ideas in creating different types of flavour from the original recipes. And you just can't imagine how easy it is to make your own soy milk pudding with just 3 ingredients.

This type of Soy Milk Beancurd Pudding is different from the traditional soy milk beancurd that we used to purchase from the hawker center, foodcourt or Mr Bean. The recipe below is quite close to the popular "Lao Ban (老伴豆花)" beancurd pudding which has branches located at Old Airport Road and Maxwell Market.


SOY MILK BEANCURD PUDDING


Although there are quite a few version of this beancurd pudding recipes when you do a Google search. But if you want to read up for some information and try out different methods to suit your taste buds, you can read up more details over at Anncoo's "Soya Bean Beancurd Pudding" and  Misstamchiak's "Best Chilled Beancurd Pudding Recipe" where they used instant jelly powder instead of gelatine stated in the recipe shown below.

I have tried a a few combination on this recipe by either omitting the creamer or reduce the amount of gelatine used in order to find a perfect texture that suits our liking. So after a few experiment, we preferred those that is without creamer as we find the taste is already good enough even without the additional creamer. Whereas I also reduce the amount of gelatine from the original 2.5 teaspoons to 2 teaspoons as we prefer a wobbly and melt in mouth texture type of beancurd pudding. So it's all up to individual to twist and swap with the ingredients to make something that suits their preference.


Recipe adapted from Munch Ministry, Soft and Tender Chilled Beancurd, HERE.

(Serves: 2 | Preparation: 5 minutes | Chilling Time: 3 - 4 Hours)

Ingredients:
500ml Vitasoy/Soy Bean Milk
2 Teaspoons of Gelatine Powder
15g of Creamer, optional

Method:-
1. Heat up Vitasoy/Soy bean milk in a saucepan over low heat(do not let it boil).

2. Put gelatine powder in a small bowl, ladle about 50ml of the warm soy milk in it and stir till gelatine powder melt and well mixed.

3. Next pour the gelatine mixture into the remaining warm soy milk, stir stir in creamer if using and let it simmer for another 30 seconds(careful not to let it boil).

4. Off the heat. Let mixture cool off slightly before sieving it into prepared containers to cool completely.

5. Chilled mixture for at least 3 - 4 hours in the fridge before serving.

For other flavour such as:-

Almond ~ Use 15g of Almond Powder - 杏仁粉 (those instant almond powder that used to make almond drink) instead of creamer



BLACK SOY MILK BEANCURD PUDDING
(using YEO's Black Soy Milk)


When compared the above Vitasoy version with this Black Soy Milk Pudding, I personally prefer the taste and texture of the latest as I felt 2 teaspoons of gelatine work well with 500ml of soy milk to give that wobbly and smooth texture that I am looking for.


(Serves: 2 | Preparation: 5 minutes | Chilling Time: 3 - 4 Hours)

Ingredients:
500ml YEO's Black Soy Milk
2 Teaspoons of Gelatine Powder
15g of Creamer

Method:-
~ Refer to the steps above on the "Soy Milk Beancurd Pudding".

So if you are a fan that likes smooth and silky beancurd pudding such as those from "Lao Ban (老伴豆花)" or 51 Soya Bean then perhaps you could gather these easy ingredients to make your own beancurd puddings at home. Cheers!

37 comments:

  1. Hi Ellena, I love to try the black soy milk pudding. Healthy and cooling, good for the hot weather now.
    Thanks for the mention :)

    ReplyDelete
    Replies
    1. Np Problem Ann :) I would like to try your method too. Emm have you tried the different b/w jelly powder vs gelatine? Which do you prefer?

      Delete
    2. isit possible to replace soya bean with milo drink instead? :)

      Delete
    3. You can try. I saw ppl made using milo and chocolate milk b4 :)

      Delete
  2. Is there a difference in texture if you use gelatine instead of jelly powder? -Gene

    ReplyDelete
    Replies
    1. Hi Gene, I am not quite sure but since I have gelatine at home and I am quite happy with the texture I guess I would just leave it on using Gelatine instead of getting the jelly powder :)

      Delete
  3. I noted that you mentioned that creamer is optional. Have you tried the version without creamer? I'm watching my diet so wondering how it will taste without creamer.

    ReplyDelete
    Replies
    1. Hi Susan, Yup I have tried both the version and indeed you can omit the creamer for a healthier and lighter taste :) But if you prefer stronger milk taste then perhaps you can cut down the amt of creamer by half if you want. HTH

      Delete
  4. Very nice and smooth! This is a great healthy dessert for kids and us! I might eat two in one serving... :-)

    ReplyDelete
    Replies
    1. Yes yes it is indeed very smooth and cooling during hot weather and it's a great dessert for kids too :p

      Delete
  5. ooo..this is gd recipe...i will go try it!

    ReplyDelete
    Replies
    1. Hope you will like it PrincessMic :) Do let us know your thought if you made some :)

      Delete
  6. I tried it twice and mine failed. 1st time after chilling for 4 hours, my bean curd was still in liquid form. 2nd time, i increased the gelatine and chilled it overnight, it became too hard!

    Now my 3rd try is still in the fridge, hopefully by tomorrow it will turn just as silky.

    ReplyDelete
    Replies
    1. The trick of making this lies on the temperature and the way you stir in your melt gelatine. Hope your 3rd tried success :)

      Delete
  7. Hi Ellena,

    This looks yummy! I can't wait to try this recipe as my parents & I love beancurd and soy milk. =D

    ReplyDelete
    Replies
    1. Thanks :) hope this recipe works for you :)

      Delete
  8. I tried!!! I used Chocolate Vitasoy instead but it taste funny! The texture is right but it just isn't as shiok as original soya. No wonder the shops don't sell Chocolate Soya Pudding! I will try with the original flavour next time! Thanks for the recipe!! ^^

    ReplyDelete
    Replies
    1. Hi Yuan,

      Glad that your Soya Pudding turns out well. And I agreed with you chocolate is not as good as the original flavour. Perhaps you would like to add some sweet corn/cooked red beans into your original soy milk for corn flav :p

      Delete
  9. Hi, I had tried it in the evening at 7+.. But it is still in liquid form after 3hrs. Only the bottom are solidified. ;( I intend to let it stay in the fridge for overnight and see how it goes.

    Angellena.L

    ReplyDelete
  10. I've tried doing this today, everything was good, except that the taste was too thick!Doesnt have the melt in the mouth feeling.. Do u know what i could reduce to have the less milky/thick taste? :)

    ReplyDelete
    Replies
    1. Too thick! Emmmm perhaps the amount or brand of gelatine used? If you don't prefer milky taste, omit the milk powder for a lightly taste.

      Delete
  11. Hi hi, I missed the beancurd pudding from 51 and lao ban. Used to eat them every other day. But now I am very very far away in USA for 2 years. Going to try this next wk. My husband will be really happy to eat them.

    Anyway I cant seemed to find the gelatin powder that we use in singapore, so I wonder if Knox original gelatin powder will do?

    http://www.amazon.com/Knox-Original-32-Count-Envelopes-Unflavored/dp/B001EPQTD2

    ReplyDelete
    Replies
    1. Hi Man Ling,

      Errrr I am not sure what's the portion of the Knox gelatin to use perhaps you can test out the recipe first.

      Delete
  12. Is it possible to substitute the creamer with milk powder instead? that would get rid of the hydrogenated trans fat in the creamer!

    ReplyDelete
    Replies
    1. Milk Powder might have a strong smell rather than creamer. But you can give it a try :)

      Delete
  13. Hi Ellena, I tried this receipe. It turns out to be very firm instead of wobbly even though I only used 2 tsp of gelatin (same brand as yours) Can also taste some powdery residue at the bottom. Likely to be the gelatin or almond powder. Should I reduce the gelatin amt further ?

    ReplyDelete
    Replies
    1. Emmm mine taste just right with 2 teaspoons of gelatin and it is very soft and silky rather than firm. Emmm but if yours is too firm, you might want to try reduce the gelatin to 1.5 teaspoons :)

      Delete
  14. Hi! Thanks for posting the recipe, however, the moment i pour some warm milk into the bowl of gelatine, clumps immediately forms.. should i sprinkle the gelatine over a small bowl of warm milk instead of the other way round? or what do you suggest?

    thanks!

    ReplyDelete
  15. Hi Anonymous, when you add in the warm milk to the gelatine you have to stir at the same time so that it will cluster together. After you have done, add it into the warm milk and continue to stir till almost all melt. But in another way, you can also try the method you mentioned :)

    ReplyDelete
  16. Hy i just tried makng it yestrdy at first i thought it didnt work but it actually work n it taste great and instantly melt just like.drinking thebsoymilk but in.jelly thanks really love the rescipe- enjel

    ReplyDelete
    Replies
    1. Hi Enjel,

      Great that it works for you and suits your liking too :)

      Delete
  17. I've tried making my own beancurd. I used vitasoy, coffee mate & gelatine powder (red man brand). It's still in liquid form after 3h... I think I didn't stir the gelatine thoroughly.. ☹ I just add the gelatine Into the pot and started stirring for awhile and then the coffee mate and scoop them up already. Any comments?

    ReplyDelete
    Replies
    1. Did your gelatine powder melted completely before you pour the mixture into the mould? Usually I mix the gelatine with some extra soymilk till completely dissolved before stirring it into the soymilk mixture together with the creamer.

      Delete
  18. Hi, do you mind taking a photo of your teaspoon? Wondering what's the size you are using.

    ReplyDelete
    Replies
    1. Hi there, my measuring spoons set is from Cold Storage with 1 Tablespoon = 15ml and 1 Teaspoon = 5ml

      Hope that help.

      Delete
  19. Hi last night I made follow ur recipe. After I pour it into the container l let it cool down outside for whole nite. It did not form hard after few hours so I add in more gelatin n repeat the process again. Then I left it outside for whole nite till this morning it still in liquid form. May I know what's is wrong?

    ReplyDelete
    Replies
    1. Hi Vernice, After you heat up the milk and gelatin. Pour into the container. Cool off and chill in the fridge till firm. As from what you mentioned you did not chill the mixture in the fridge?

      Delete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

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