1. Prepare ingredients.
2. Soak the fish film in ice water to soften it for later use.
3. Put soy milk in the pot. If you use sweet soy milk and sweet milk, the amount of sugar should be halved.
4. Put one hundred and fifty milliliters of milk, thirty grams of sugar and ten grams of cornstarch into the pot and stir evenly. Slowly cook over a low heat. Stir while boiling to prevent buildup. Cook until bubbling and then turn off the heat.
5. After the soy milk paste is off the heat, stir well, add the soft soaked fish film and stir well again.
6. Divide the soy milk pudding into small portions and store them in the refrigerator for about four hours.
7. If you don’t like soybean flour, you can eat it directly after the pudding has solidified.
8. You can also pour the soy flour into a mesh sieve and lightly sprinkle it on the surface of the pudding.
