Making tofu pudding by yourself
Homemade silky tofu pudding made by gelling fresh soy milk with glucono-delta-lactone, yielding a delicate, custard-smooth base ready for sweet syrup or savory toppings.
Instructions
- 1
Pour 50 grams of tofu pudding powder (1 spoon is 10 grams) into the pot.
- 2
Pour 550 milliliters of water.
- 3
Stir evenly and let stand for 10 minutes.
- 4
3 grams of lecithin for the slurry.
- 5
Add 50 grams of water to hydrate.
- 6
Ignite, slowly bring the soy milk in the pot to a boil while stirring.
- 7
Do not let the pot stick to the bottom and boil with the heat on or off.
- 8
Pour the boiled soy milk into a large bowl and let it sit for 10 minutes.
- 9
Put the prepared gelling agent water in a bowl and stir it together.
- 10
Cover and cook for 10 minutes (I left it on for half an hour).
- 11
The tofu pudding has set.
- 12
Pour the spicy pepper soup broth on top.
- 13
Finished product image.
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Ingredients
Main Ingredients
- tofu pudding powder50g
- Lactone3 g
- Water550 ml