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Recipes To Make Soy Pudding Taste Better

Soy pudding has been around since the old days. It is usually enjoyed as a snack or dessert by families in Asian countries. It is known for its many health benefits and its distinct taste. Due to its popularity, soy pudding is now readily available in grocery stores all over the world.
Soy can be cooked in numerous ways. It can be prepared as a viand, paired up with rice, soup, and many more. But the most popular is enjoying it as a dessert. Soy pudding or soybean curd is a healthy and nutritious sweet snack loved by many.

What is soy pudding?

Soy pudding or soybean curd is a classic Chinese dessert. It is made with very soft tofu and is said to have originated in ancient China. Chinese people have developed and enriched the recipes of soy pudding and introduced us to a variety of flavors and savory cooking techniques. People from neighboring Asian countries learned to develop their own style and preference in cooking soybean curd.

What does soy pudding taste like

Soy pudding or soybean curd has a soft, smooth, and silky texture in your mouth. It has a cloud-like appearance and has a warm and jellylike feel to the tongue. When eaten, soy pudding is slick that it slides easily down the throat.
Soy pudding, without any additional flavoring or sweetener, tastes just like plain soymilk or soft tofu. It has a rather bland taste that you can refer to as “beany”. You can be creative with making soybean pudding, but the strong beany taste of it still remains. You can only add up flavors that would complement its beany taste.

How is soy pudding made?

Soybean curd is made by solidifying soy milk with a coagulant. Some coagulants that are often used are agar agar powder, nigari, and gelatin. The purpose of this is to bind the soy milk to form a solidified and silken soft tofu.
This is how to prepare the soy pudding base:
  1. In a pot, warm up soy milk on medium heat.
  2. In another pot, boil 120ml of water. Add agar-agar powder, stirring until dissolved.
  3. Pour warm soy milk and add vanilla extract into agar-agar mixture and stir to combine.
  4. Turn off heat when mixture comes to a boil. Strain the mixture.
  5. Place mixture onto a pot and cover the lid with a clean kitchen towel. Let it cool.
  6. When cooled, transfer the pot to the refrigerator and let it sit overnight.
  7. In the morning, you now have a soy pudding base. Use a flat spatula and carefully cut thin slices of soybean curd into your bowl.

How to make soy pudding tastier

Some prefer soy pudding’s strong beanie taste as it is. Some, however want to try with different flavors. There are a few ways to spice up your soy pudding using different preparation and flavors!

Traditional Sweet Ginger syrup to pair with your soybean curd base:

  1. Pour 2 cups of water, 1 cup of brown sugar into a saucepan.
  2. Mix it well and turn on the fire medium to low
  3. Add 3 slices of ginger and turn off the heat once reached boiling point.
  4. Remove ginger slices and use the syrup to add taste to your soy pudding base.

Matcha Soy Pudding

In this preparation, you have to add the powder up in the primary preparation of the pudding base. This would give you a light green soy pudding with a hint of matcha flavor.
  1. In the first part of preparing your soybean curd base, add matcha powder to the wet mixture and stir well.
In following the instructions carefully, you should be able to make a successful and delicious matcha soy pudding. It goes with any flavor you want to try, you can use Almond flavor, chocolate, or cocoa powder, as your ingredient upon cooking the soybean pudding base. Experiment and explore fun and delicious flavors!

Soybean Curd Fruit Bowl

  1. Add diced mango and watermelon to a bowl of plain soybean pudding to give you an even more nutritious and fruity snack!

Soy Pudrink

Last, you can add the soy pudding base it to your favorite beverage such as chocolate milk or milk tea to make a soy pudrink!
Simply dunk the soybean pudding into a glass of your choice of beverage and enjoy a refreshing drink of soy pudrink!

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