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.

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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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