Soya Milk Pudding

I always tell my friends that flour, sugar, butter and eggs are my best friend! They wont make upset me unless my bakes fail 😛 But for the past 2-3 weeks, my best friend is Microsoft Excel! I certainly can’t wait to ditch her thou I’ve to spend a few more weeks~months with her. But I can definitely “replace” her at least for now. Ida and K reminded me that I need to go back to my best friend’s arm to de~stress and of course the “me” time. I finally have the chance to do some leisure surfing on a Friday night and caught sight of this Soya Milk Pudding by hsling, I’ve everything at home and I really need something smoothing to nurse my dry throat and a bad flu I’m going through.

And it’s good! I use almond flavour soya milk so it a little like those almond pudding ready mix but this is so silky smooth and soft! I added some sugar so I could eat it as it is instead of opening a can of longans with sugar syrup.

Ingredients :
1 litre Reduced Sugar Soya Milk – I used Marigold Almond flavour
250ml fresh milk
2 tsp agar agar powder – original  using 1 1/2tsp but I wanted a firmer texture
5 tbsp sugar (estimate)

Method :
1. Bring all to boil under medium heat. Keep stiring so that it will not be burnt.
2. Pour to mould and leave it to set overnight in fridge.


About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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6 Responses to Soya Milk Pudding

  1. Irene Low says:

    Seems like a Nordic ware pan or silicon mould?

    Pretty dessert…can’t bear to eat the flower.

    : )

  2. Elyn says:

    Hi Irene, not nordic ware. It’s from a made in japan silicon mould. They are slightly bigger 🙂

  3. Cuen says:

    It’s very pretty. I’m inspired to make them almost immediately. Seems very easy.

    Is the mould available in sg? It’s ver niceeeee. 🙂

  4. Elyn says:

    Hi Cuen, thanks for the kind words. I don’t think it’s available in Singapore cos it’s an exclusive model by the vendor.

  5. MH says:

    Eh… why use reduced sugar and then add more sugar to make it sweeter?

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