AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate- Rinse the soybeans thoroughly with water and soak them for 6 Hoursor overnight in water.
- The next day, discard the water and rinse the soybeans a few times in the running water.
- Place the soy beans in the mixing jar.
- Add 600 ml water and blend
- Select preset mode R - SMOOTHIES - RUN
to continue the high speed blending until smooth texture.
Auto Settings: Timer: 30 Seconds / Speed: 10
- Add the remaining 600 ml water (maximum water level limit at 2L) and blend again until smooth and creamy.
Settings: Timer: 10 Seconds / Speed: 10
- Strain the soy bean milk through a cheesecloth bag into a large bowl.
- Squeeze or press down the bag so all the liquid drains into the bowl.
- Rinse the mixing jar and pour the soy milk into the mix jar to cook.
Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 80°C / HP:5
- Let it cool in room temperature.
- When the soy milk is cooked, In a separate bowl, mix the ingredient (B) coagulant.
- Pour the coagulant mixture into a large pot. Then Transfer the soy milk into the pot from 1 foot high, then gently and quickly quickly scoop out bubbles and close the pot lid.
- Let it set for at least 1 Hours.
Important: Do no stir, open the lid, or shake the pot in this hour!!
- Rinse the mixing jar and add the syrup ingredient (C) Syrup to cook until sugar dissolves then remove the ginger.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature : 100°C
- To serve, use a flat spatula to gently cut thin slices of soy bean pudding into a small bowl.
Add 2 to 3 tablespoons of syrup.
0 servings
Ingredients
Directions
- Rinse the soybeans thoroughly with water and soak them for 6 Hoursor overnight in water.
- The next day, discard the water and rinse the soybeans a few times in the running water.
- Place the soy beans in the mixing jar.
- Add 600 ml water and blend
- Select preset mode R - SMOOTHIES - RUN
to continue the high speed blending until smooth texture.
Auto Settings: Timer: 30 Seconds / Speed: 10
- Add the remaining 600 ml water (maximum water level limit at 2L) and blend again until smooth and creamy.
Settings: Timer: 10 Seconds / Speed: 10
- Strain the soy bean milk through a cheesecloth bag into a large bowl.
- Squeeze or press down the bag so all the liquid drains into the bowl.
- Rinse the mixing jar and pour the soy milk into the mix jar to cook.
Settings: Timer: 20 Minutes / Speed: 2 / Temperature : 80°C / HP:5
- Let it cool in room temperature.
- When the soy milk is cooked, In a separate bowl, mix the ingredient (B) coagulant.
- Pour the coagulant mixture into a large pot. Then Transfer the soy milk into the pot from 1 foot high, then gently and quickly quickly scoop out bubbles and close the pot lid.
- Let it set for at least 1 Hours.
Important: Do no stir, open the lid, or shake the pot in this hour!!
- Rinse the mixing jar and add the syrup ingredient (C) Syrup to cook until sugar dissolves then remove the ginger.
Settings: Timer: 5 Minutes / Speed: 1 / Temperature : 100°C
- To serve, use a flat spatula to gently cut thin slices of soy bean pudding into a small bowl.
Add 2 to 3 tablespoons of syrup.