Since a few months back, I was crazy experimenting the beancurd pudding secret formula. I wanted to break the code. After nearly 20 combinations without a good outcome, I decided to give my family and myself a break. It has reached a point that we were tired of eating beancurd pudding.
You see, I wanted to do away with Vitasoy that claimed to give a closest comparison with those famous ones. Personally I am not a big fan of Vitasoy as I feel that there is an after taste. I don't consider that a soya milk.
Also I have done tests to see whether gelatine (which is common item in my household vs the instant jelly powder) works and it did.
To be honest, my first attempt was very close by using gelatine. The aroma of the milk boiling was very close as well. I think decreasing the amount will be perfect but I wanted to experiment more. I wanted to try using instant powder as it was known as the key ingredient, the result was not so favourable but I was determined till we got sick of it.
Recently someone from a Facebook group started a heat wave and that got me interested once again. Anyway, I succumbed and decided to buy a packet to taste the difference.
The verdict was still not so favourable despite being close though it did set nicely. Somehow the texture is not what I am looking for and as well as the taste. Both hubby and helper said it didn't pass the test.
For big fan of the beancurd pudding, I think for the time being, this is okay to whet your appetite and you don't have to pay a ridiculous S$1.50 for a small tub.
Source: Miss Tam Chiak
What you need:
Serving: 3 small bowls
7g instant jelly
(I omitted the sugar as I feel that the milk is already sweeten)
Warm milk without it boiling.
Mixed creamer with instant jelly.
Add instant jelly mixture into the warm milk. Stirring constantly till the instant jelly powder melts.
Turn off heat and pour into jelly mould.
Set aside to cool before chilling in the fridge. Approx 3 hours.