Two-color Soy Milk Pudding

Name: Two-color Soy Milk Pudding
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 35g soy; 30g crystal sugar; 60g Pumpkin puree; 15g Gelatine Tablets; 500g pure water

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Soy milk is made by grinding, filtering, and boiling soybeans after soaking in water. Soy milk is very nutritious and easy to digest and absorb. Soy milk is an ideal food for the prevention and treatment of diseases such as hyperlipidemia, hypertension, dynamic fat sclerosis, iron deficiency anemia, and asthma.
Fresh soy milk can be drunk all seasons. Drink soy milk in spring and autumn to nourish yin and moisturize dryness, reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heat, produce body fluid and quench thirst; drink soy milk in winter to dispel cold and warm the stomach, nourish and nourish. In fact, in addition to the traditional soybean milk, soy milk has many other tricks. Red dates, wolfberry, mung bean, lily, etc. can all be used as ingredients in soy milk.
The pudding made with freshly boiled soybean milk as the basic raw material is more nutritious and delicious.

Ingredients

Two-color Soy Milk Pudding

1. Soak the soybeans 3 hours in advance;

2. Put the cleaned soybeans into the soymilk machine;

3. Add 500g of purified water to the cup;

4. Close the machine head and plug in the power cord;

5. The soymilk maker is powered on, if you operate it directly on the machine, select the "Dry and Wet Beans" button to start it and make it for 25 minutes; if it is on the mobile phone APP, select the "two-color soymilk pudding" recipe and start it directly, making 25 minute;

6. After 25 minutes, the delicious original soy milk is ready;

7. Add 30g rock sugar to the cup, and melt the rock sugar with the residual heat of the soy milk;

8. Soak 15g gelatin tablets in advance;

9. Put 200g of soy milk into 60g of pumpkin puree and stir evenly, then add 2/5 soaked gelatin slices, and stir evenly;

10. Put the stirred pumpkin soy milk pudding liquid into a mousse cup, tilt the cup at a 45-degree angle, place it in a small bowl, and refrigerate for 2 hours;

11. Put the remaining 3/5 gelatine slices into 300g of the original color soy milk and mix well;

12. After the pumpkin soymilk pudding has solidified, pour the original color soymilk pudding liquid into the mousse cup and keep it in the refrigerator for 2 hours before eating.

Tips:
After the rock sugar melts, put the soaked gelatine slices into the soy milk, and melt the gelatine slices at the temperature of the soy milk itself.