Chilled Longan Tofufah / Soy Milk Pudding

March 14, 2012

3 Litre fresh soy milk
3 tsp agar-agar powder (I use Pearl Mermaid Thailand brand)
190g sugar
1 can of longan in syrup

1. Divide soy milk into two portion (2.5 Litre and 500 ml).
2. Pour the 2.5 Litre portion into a heavy bottom saucepan and heat it up over low heat.
3. Dissolve agar-agar powder in the 500 ml portion and mix well.
4. When soymilk in saucepan (No. 2) is slightly hot, gently pour in the soy milk and agar-agar mixture (No. 3) into the saucepan, stir to mix well.
5. Stir from time to time, cook for about 10 mins over low heat. Turn off heat when you see bubbles on top but not wait until it boil.
6. Pour the hot soy milk mixture into containers or rameskins.
7. Skim off the bubbles on top. Allow to sit for about 15 mins to cool, skim off a thin layer of tofu curd on top.
8. Keep it in room temperature till it set.  Pour 2 tbps of longan and syrup into each containers. Chill in fridge for a few hours and voila!


3 Responses to “Chilled Longan Tofufah / Soy Milk Pudding”

  1. Polopau Says:

    Dear San,
    When is the sugar added?

    • hooisanlai Says:

      Oopss.. forgot to write. Actually the sugar is added with the 2.5 Litre soy milk and heat up under low heat so the sugar can dissolve. Remember to stir. Else the soy milk will stick under the pan.

  2. Zara Says:

    is the soy milk that you used contain no sugar?
    Just a fresh soy milk without sugar added?
    After boiled the soy milk then we add sugar?is it?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: