Lotus Seed Soy Milk Pudding

Name: Lotus Seed Soy Milk Pudding
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: (Soy milk pudding) 350g Soy milk; (Soy milk pudding) 50g Light cream; (Soy milk pudding) 8.5g Gelatin 1; (Lotus seed pudding) 80g Lotus seed; (Lotus seed pudding) 3g Gelatin 2; 40g Caster sugar (soy milk pudding); 25g Caster sugar (lotus seed pudding); 10g Brown sugar (lotus seed pudding); 100g Cold water (lotus seed pudding)

by KL Le Yoyo

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

This pudding can be said to have a relatively unique taste. The puddings I have eaten in the past are usually fruit-based; and this lotus seed soy milk pudding is not only healthy but also very nourishing.

I personally don't like to eat desserts that are too sweet, so this tastes really good and not very sweet. Sugar-free soy milk I make soy milk at my home. If you want the pudding to have a smooth taste and no small particles of soy dregs, it is recommended to filter the soy milk twice. Use a normal sieve for the first filtration, and use a sieve after the soy milk is filtered. Filter it with a piece of gauze or a filter bag for making milk tea in a tea restaurant; this way the soy milk pudding has a smooth texture.

Brown sugar is also a good health food for women. Its effect is to nourish blood and nourish the skin; while lotus seeds can soothe the nerves and moisturize the lungs. Both are good ingredients, just change the cooking method to enjoy different tastes.

Ingredients

(Soy milk pudding) 350g Soy Milk
(Soy milk pudding) 50g Light Cream
(Soy milk pudding) 8.5g Gelatin 1
(Lotus seed pudding) 80g Lotus Seed
(Lotus seed pudding) 3g Gelatin 2
40g Caster Sugar (soy Milk Pudding)
25g Caster Sugar (lotus Seed Pudding)
10g Brown Sugar (lotus Seed Pudding)
100g Cold Water (lotus Seed Pudding)

Lotus Seed Soy Milk Pudding

1. Gelatine is soaked in cold water in advance to soften it. After washing the lotus seeds, add appropriate amount of water and boil them in a pot to soften; I like lotus seeds that are a bit chewy, so they are not very soft.
Soy milk pudding: sugar-free soy milk 350G, fine sugar 40G, gelatin 8.5G, whipped cream 50G
Lotus seed pudding: lotus seed 80G, brown sugar 10G, caster sugar 25G, cold boiled water 100G, gelatin 3G

2. After cooking, remove it and let it cool for later use

3. Put sugar-free soy milk and granulated sugar into a milk pot while stirring and heat it to 40-50 degrees Celsius, then turn off the heat without boiling.

4. Put the heated soy milk into gelatin slices that are soaked and squeezed out of water.

5. After adding the soy milk, the gelatin slices must be stirred continuously until the gelatin is melted.

6. After the gelatin is completely melted, add whipped cream and stir well.

7. Set aside the cooked soy milk pudding to cool.

8. The pudding liquid can be poured into the cup after cooling down, just pour half a cup.

9. Put it in the refrigerator and freeze until solidified. I made 20 cups so the ingredients in the picture are doubled.

10. After the prepared soymilk pudding has solidified, you can start to make lotus seed pudding liquid, weigh the brown sugar and fine sugar for later use.

11. Pour cold boiled water, brown sugar, and granulated sugar into a milk pan and heat it to 40-50 degrees Celsius, then turn off the heat without boiling.

12. Add gelatin tablets that have been soaked and squeezed out of water.

13. Keep stirring until the gelatin is completely melted, set aside to cool down.

14. Take out the solidified soymilk pudding from the refrigerator and put the boiled lotus seeds on the surface.

15. After the lotus seeds are placed, add the cool brown sugar liquid, and put them in the refrigerator again until they are solidified.

Tips:
-The water used to soak the gelatine must be cold water, because when you boil the soy milk, you only need to boil it to 40-50 degrees before adding the gelatine; if you use tap water to soak the gelatine directly, it will be unhygienic.
-When boiling soy milk, remember not to boil it. This will make the soy milk not smooth and will destroy the gelatine's coagulation effect.
-The cooked pudding liquid can be poured into the cup only at lukewarm temperature when the temperature is lowered.