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!