Lately, there’s a sudden craze over Soya Bean Pudding in Singapore. People are willing to spent 1-2 hours queuing for it. This dessert is extremely appealing during hot weather as it is a cold dessert and has a very smooth texture that literally melts in your mouth.
One of the most popular stall selling this dessert is 老伴豆花 @ Old Airport Road. They are usually sold in Original and Almond flavour and the price range between $1.20 to $2.00 (not sure there’s any price adjustment now).
I’ve chanced upon a Soy Milk Beancurd Pudding recipe by Cuisine Paradise and was determined to try it out since the recipe only call for three main ingredients: Vitasoy Milk, Gelatine Powder & Coffeemate Creamer. I’ve all the ingredients on hand co-incidentally!
If I could achieve 老伴豆花’s standard then we don’t have to burn a hole in our pockets and we don’t have to buy from outside stalls which personally i think is slightly “over-price”! And, best of all, I can control the sugar level AND can make it anytime when we have a craving for it! Goodbye to long-queues 🙂
My Experience / Outcome:
Some who has tried out the above recipe feedback that their pudding didn’t “harden” even after leaving it in the fridge for a day. Thankfully, I didn’t encounter this problem. The only problem I’ve faced was the texture of the pudding. Mine was a tad too “hard”. I couldn’t achieve the “melt-in-the-mouth-QICKILY” kind of feeling. The pudding took a longer time to dissolve (as if you are eating jelly) and the gelatine taste was too strong…
I guess the most challenging part of making this pudding is the melting of gelatine and then mixing into the Vitasoy Milk and sugar mixture. It is essential to manage the temperature skilfully by keep stirring it to prevent overheating (no boiling) before pouring in the gelatine mixture. There must be thorough mix of the gelatine and Vitasoy Milk and sugar mixture.
I will definitely give this recipe another try with the above pointers in mind!