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Concerned about the quality of store-bought tofu pudding? Fear not! With this recipe, you can have a delicious pot of tofu pudding ready in less than half an hour, without resorting to gelatin leaves for setting.
Ingredients:
- Soybeans: 100g
- Boiling water, cooled: 600ml
- Sugar: 1 teaspoon
Execution:
- Soak soybeans for 5-6 hours (if using cold water) or 3-4 hours (if using warm water). Then rinse thoroughly, remove skins by squeezing, and drain off excess water.
- Use a soft cloth to gently squeeze and strain, removing impurities and skimming off excess foam. This will result in a smooth and lump-free tofu pudding.
- Pour the soybean water into a pot (do not cover while boiling). Once boiling vigorously, reduce heat to low. Occasionally stir gently with a wide spoon to prevent scorching and skim off any foam.
While boiling, be careful not to let the foam overflow. Boil for another 15-20 minutes then turn off the heat.
- While waiting for the soybean water to cool, mix grape sugar with 20ml of cold water until dissolved. Note: Do not use hot water to dissolve sugar or mix before the soybean water has finished cooking, as this will result in sour sugar and prevent the tofu pudding from setting.
- Pour the soybean water swiftly and decisively into the sugar solution (doing so ensures even and smooth tofu pudding).
- Skim off all the foam, then cover the pot, leaving a slight gap (using an electric rice cooker is recommended to prevent air exposure).
- After about 30 minutes, your pot of delicious tofu pudding is ready. Wishing you success!
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