Soy Pudding is a refreshing dessert, very popular with children. With a soft, smooth, mouth-shaped texture and a mild sweet taste, the dish not only effectively heats up the body but also provides a rich source of nutrients from soybeans.
Housewives can quickly make this dessert by hand to ensure hygiene and safety as well as easily adjust the flavor to suit the baby.
Prepare 500ml of unsweetened soy milk; 5gr of gelatin leaves; 30gr of rock sugar (can be replaced with white sand sugar, customized to taste); 30ml of filtered water; 2 - 3 drops of vanilla extract.
Soak 5gr of gelatin in a bowl of cold water for about 10 minutes to soften. Then, remove the gelatin leaves and squeeze them gently to drain. Next, add 500ml of soy milk and 30gr of sugar to a small pot.
North the pot to the stove and simmer over low heat. Use a gentle stir-fry and continuously in one direction so that the sugar is completely dissolved and the milk does not stick to the bottom of the pot.
Simmer until the milk begins to evaporate and have small foams. Be careful not to boil milk, as too high a temperature can thicken milk and affect the chance of gelatin clumping.
When the milk is hot enough, turn off the heat and add the soaked gelatin to the pot of milk. Continue stirring until gelatin is completely dissolved and blend into soy milk. In this step, you can add a few drops of vanilla extract to make the pudding more fragrant.
Use a strainer to filter the milk mixture once to remove the residue (if any), helping the pudding to be smooth. Slowly and gently add the pudding mixture to the molds or small, prepared cups and bowls. If foam air flows on the surface, use a toothpick to gently break the pudding to make it smooth and beautiful.
Let the pudding cool completely outside, then wrap the mold with a film wrap and put it in the refrigerator. Let it cool for at least 2 - 3 hours or until the pudding is completely weathered, then enjoy with the family.
