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
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)
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)
(Serves: 2 | Preparation: 5 minutes | Chilling Time: 3 - 4 Hours)
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!
Hi Ellena, I love to try the black soy milk pudding. Healthy and cooling, good for the hot weather now.ReplyDelete
Thanks for the mention :)
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
isit possible to replace soya bean with milo drink instead? :)Delete
You can try. I saw ppl made using milo and chocolate milk b4 :)Delete
Is there a difference in texture if you use gelatine instead of jelly powder? -GeneReplyDelete
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
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
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. HTHDelete
Very nice and smooth! This is a great healthy dessert for kids and us! I might eat two in one serving... :-)ReplyDelete
Yes yes it is indeed very smooth and cooling during hot weather and it's a great dessert for kids too :pDelete
ooo..this is gd recipe...i will go try it!ReplyDelete
Hope you will like it PrincessMic :) Do let us know your thought if you made some :)Delete
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!ReplyDelete
Now my 3rd try is still in the fridge, hopefully by tomorrow it will turn just as silky.
The trick of making this lies on the temperature and the way you stir in your melt gelatine. Hope your 3rd tried success :)Delete
This looks yummy! I can't wait to try this recipe as my parents & I love beancurd and soy milk. =D
Thanks :) hope this recipe works for you :)Delete
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
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
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.ReplyDelete
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
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
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.ReplyDelete
Anyway I cant seemed to find the gelatin powder that we use in singapore, so I wonder if Knox original gelatin powder will do?
Hi Man Ling,Delete
Errrr I am not sure what's the portion of the Knox gelatin to use perhaps you can test out the recipe first.
Is it possible to substitute the creamer with milk powder instead? that would get rid of the hydrogenated trans fat in the creamer!ReplyDelete
Milk Powder might have a strong smell rather than creamer. But you can give it a try :)Delete
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
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
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?ReplyDelete
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
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- enjelReplyDelete
Great that it works for you and suits your liking too :)
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
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
Hi, do you mind taking a photo of your teaspoon? Wondering what's the size you are using.ReplyDelete
Hi there, my measuring spoons set is from Cold Storage with 1 Tablespoon = 15ml and 1 Teaspoon = 5mlDelete
Hope that help.
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
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
Hey ellena, this recipe works well on me.. im using sanitarium so good soy milk... The taste bit different but the texture is very woobly n soft... Love it so much..it takes me an hour to let it cool down before it put them in the fridge.. about 4 hrs, n it is ready... Thankss for the great recipe.. it is much healthier than using gypsum powder...ReplyDelete
Hi Amelie, thanks for sharing your views with us and I am glad the pudding is towards your liking too :)Delete