Soya Beancurd Pudding (Lao Ban Beancurd version)

When Miss Tam Chiak shared her recipe on her blog, I keep making very frequently as few years ago the only stall is at Old Airport Road which is too far for me to travel.  The last time I made is 2 years ago thus today buy all the ingredients needed and make it for dessert.

Recipe adapted from: http://www.misstamchiak.com

Make Soya Milk:

120g Polleney Soya Bean Milk.Powder

60g Unisoy Soya Bean Milk Powder

1400ml water

*Stir everything together*

Make Beancurd Pudding:

1400ml of Soya Milk

60g Nestle Coffeemate Coffee Creamer

60g Castor sugar (not required if using cartoned soya bean milk)

28g of Instant Jelly Powder (can use 30-32g but I used 30g)

Method:

1. Heat the soya milk in low heat till it is hot. Do not boil.

2. Stir in creamer till it is fully dissolved.

3. Stir in sugar till it is fully dissolved.

4. Stir in instant jelly powder till it is fully dissolved.

5. Sieve out the bubbles while pour into container.

6. Allow to cool down for 5 mins.

7. Chill in fridge for few hours or overnight.

8. Serve cold.