Taiwanese tofu pudding is usually eaten cold without ginger as opposed to the Cantonese ones. Since soy milk is now available in most supermarkets, this recipe is as easy as making jello.
Prep Time: 1 mins
Cook Time: 5 mins
4 cups soy milk
1/2 oz gelatin
2 cup sugar
4 cups water
- Pour soy milk into a large pot. Mix the gelatin and stir until dissolve.
- Heat up the soy milk on the stove. Stir constantly to prevent a layer on the surface hardening.
- When soy milk boils, remove from heat. Once it cools, you can place it in the refrigerator.
- In a small pot, pour in the 3/4 cup sugar and 1/2 cup water and heat on low heat until sugar browns. DO NOT STIR.
- Once the sugar starts to brown, remove from heat. Stir in the rest of the sugar and water. Place it back on the stove on low heat and stir constantly. Ta da! You got syrup. You can place this in the refrigerator when it cools.
- You can serve the tofu with syrup, but you can also add red beans, boba, boiled peanuts, etc.
Soybean Pudding Powder
If you are lucky enough to have an oriental market close by, you can check to see if they have the tofu pudding powder. This would replace the gelatin and give a slightly different softness to the tofu pudding. There is also instructions on the back, but I think it's in Chinese.
The instructions goes like this:
1. Mix 1 packet of Soybean Pudding Powder with 2 cups of cold water and mix well
2. Pour 10.5 cups of HOT soymilk into the mix.
3. Wait at least 30 mins for pudding to solidify before serving with syrup