Chinese Soy Milk Pudding recipe. As someone who has made countless variations, I find this dessert simple yet complex enough. The secret of the Chinese Soy Milk Pudding recipe is the silky smooth texture. My experience with this particular recipe began with the basics, though once I discovered the soy + sugar combo I needed to get it perfect.
In my experiments, I found the Chinese Soy Milk Pudding recipe can be adapted to different tastes. Whether you like a little sweetness or a stronger soy flavor, there are variations for individual tastes. And each attempt results in a slightly different version – so the pudding never loses its charm. This keeps the process engaging and rewarding each time.
The process of making the Chinese Soy Milk Pudding recipe brings some joy. The velvety consistency and delicate flavor profile pleases the palate and senses. It is simplicity served with complexity and makes the dessert a perennial favorite in my recipe box.
Chinese Soy Milk Pudding
Chinese Soy Milk Pudding is a creamy dessert. It’s a favorite of those who like their chocolate smooth and slightly sweet. This pudding is enriched with soy milk.
Soy milk pudding has the consistency of traditional dairy pudding. But it has a unique flavor because of the soy milk base. This pudding is more than a taste: It smells good too! Additionally, it offers a good source of nutrition. The main component is soy milk that contains proteins and nutrients like calcium and potassium.
Nutrition is a highlight of this dessert. It is created from soy milk and is loaded with nutrients like iron. Additionally it is free from cholesterol, making it an ideal complement to a nutritious diet.
A vegan dessert is Chinese Soy Milk Pudding. This makes it available to those following plant-based diets, providing a nutritious and flavorful alternative without compromising taste. It contains healthy carbohydrates.
One of the appeals is that it is low in calories so it is a guilt – free treat. Homemade soy milk enhances the natural flavors, ensuring freshness in every spoonful.
Preparation Techniques
Ingredients for a Chinese Soy Milk Pudding include soybeans and cornstarch. Properly soaked soybeans soften and blend into a milk base.
For a creamier consistency I make use of agar agar rather than gelatin. This plant-based setting agent gives the pudding a light, delicate texture – perfect for the vegetarian in you.
The pudding is made better by adding vanilla extract. The sweet aroma matches the slightly nutty flavor of the soy milk. I sometimes add a bit of ginger syrup for warmth without it overwhelming the dish.
Cornflour makes the ingredients smooth when mixing. Adding it creates the thick consistency you want while keeping the pudding soft. Sturdy stirring keeps lumps from forming.
I use white sugar to make it sweet enough. There’s more to taste and adjust because soy milk naturally tastes different. For a fuller taste, substitute coconut milk for normal milk powder for even more creaminess and a little exotic taste.
Chilling the pudding in the refrigerator allows it to set perfectly. I usually let it sit for hours so it firms up before serving. This step is important to give the Chinese Soy Milk Pudding recipe its perfect texture.
Ingredients For the Chinese Soy Milk Pudding Recipe
Black Sesame Pudding Layer
Whole Milk
Agar Powder
Black Sesame Paste
Sugar
Whipping Cream
Soy Milk Pudding Layer
Soy Milk
Agar powder
Sugar
Whipping Cream
Cooking Instructions For the Chinese Soy Milk Pudding Recipe
Make the layer of black sesame pudding first. In a small pot, combine the milk and agar agar powder. Set the temperature to medium. Bring to a gentle boil while stirring regularly to ensure the agar agar powder dissolves and the milk doesn’t burn or stick to the bottom of the saucepan. Stir in the sugar and black sesame paste after it has boiled. Stir to dissolve.
Take off the heat and allow it to cool for five minutes.
Add the heavy whipping cream and beat for three minutes.
Distribute the mixture among four to six tiny dessert cups or bowls. While you make the soy milk pudding layer, let it set in the fridge.
Next, make the layer of soy milk pudding. In a small pot, combine the milk and agar agar powder. Set the temperature to medium. Bring to a gentle boil while stirring regularly to ensure the agar agar powder dissolves and the milk doesn’t burn or stick to the bottom of the saucepan.
Stir in the sugar while it’s boiling. Stir to dissolve. Take off the heat and allow it to cool for five minutes.
Add the heavy whipping cream and beat for three minutes.
Take the dessert cups or bowls out of the fridge. Make sure the layer of black sesame pudding is semi-set. Cover with the layer of soy milk pudding.
Chill for two hours in the refrigerator. Add optional whipped cream or toasted black sesame seeds on top, then dig in! Serve cold.
FAQ For the Chinese Soy Milk Pudding Recipe
Question: What is the Chinese Soy Milk Pudding Recipe?
A: The Chinese Soy Milk Pudding Recipe is a popular dessert where a smooth, creamy milk pudding is fried until golden and crispy on the outside, while remaining soft and delicate inside. It is typically served as a sweet snack or dessert in Chinese cuisine.
Question: How do you make the Chinese Soy Milk Pudding Recipe?
A: To make the Chinese Soy Milk Pudding Recipe, you first prepare a milk-based pudding by combining milk, sugar, and cornstarch. Once set, cut the pudding into pieces, coat them in batter, and fry until crispy. Serve hot for the best texture.
Question: Can I use any milk for the Chinese Soy Milk Pudding Recipe?
A: Yes, you can use whole milk or a dairy alternative like almond milk for the Chinese Soy Milk Pudding Recipe. However, using whole milk will give the pudding a richer, creamier texture.
Question: What’s the best way to fry the Chinese Soy Milk Pudding Recipe?
A: For the best results with the Chinese Soy Milk Pudding Recipe, use a deep fryer or a pan with enough oil to fully submerge the pudding pieces. Heat the oil to around 350°F (175°C) for crispy results, but be careful not to overcook them.
Question: How can I store leftover Chinese Soy Milk Pudding Recipe?
A: To store leftover Chinese Soy Milk Pudding Recipe, place the fried pieces in an airtight container. They can be refrigerated for up to 1-2 days, but they are best enjoyed fresh as the crispy coating may soften after storage.
Great Chinese Soy Milk Pudding Recipe
Ingredients
Black Sesame Pudding Layer
- 1 ½ cups Whole Milk or soy milk
- 2 grams Agar Powder
- 3 tbsp Black Sesame Paste
- 3 tbsp Sugar
- ½ cup Whipping Cream
Soy Milk Pudding Layer
- 1 ½ cups Soy Milk
- 2 grams Agar powder
- 3 tbsp Ssugar
- ½ cup Whipping Cream
Instructions
- Make the layer of black sesame pudding first. In a small pot, combine the milk and agar agar powder. Set the temperature to medium. Bring to a gentle boil while stirring regularly to ensure the agar agar powder dissolves and the milk doesn't burn or stick to the bottom of the saucepan. Stir in the sugar and black sesame paste after it has boiled. Stir to dissolve.
- Take off the heat and allow it to cool for five minutes.
- Add the heavy whipping cream and beat for three minutes.
- Distribute the mixture among four to six tiny dessert cups or bowls. While you make the soy milk pudding layer, let it set in the fridge.
- Next, make the layer of soy milk pudding. In a small pot, combine the milk and agar agar powder. Set the temperature to medium. Bring to a gentle boil while stirring regularly to ensure the agar agar powder dissolves and the milk doesn't burn or stick to the bottom of the saucepan.
- Stir in the sugar while it's boiling. Stir to dissolve. Take off the heat and allow it to cool for five minutes.
- Add the heavy whipping cream and beat for three minutes.
- Take the dessert cups or bowls out of the fridge. Make sure the layer of black sesame pudding is semi-set. Cover with the layer of soy milk pudding.
- Chill for two hours in the refrigerator. Add optional whipped cream or toasted black sesame seeds on top, then dig in! Serve cold.
Nutrition
3 comments
Really good and healthy pudding, the peanuts gave it just the topping cruch to make it great.
I cant believe they didnt mention adding a sprinkle of cinnamon to the soy milk pudding recipe! It adds a whole new level of flavor. Trust me, you wont regret trying it out.
Im not convinced that adding sugar to the soy milk pudding recipe is necessary. I prefer the natural sweetness of the soy milk itself. What do you all think?