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Sunday, April 1, 2012

Beancurd (Silky Smooth and Thick Pudding-Like)


There was a beancurd making craze sometime bk at FB.Everyone were buying ingredients to make it.I was a little late so i did not manage to get the instant jelly powder;was out of stock! So i created another version using gelatine,also to benefit those who couldn't get the instant jelly powder.When the stock came,i tried using ready recipe at the group but i did not like the texture.Either too soft or too hard or too powdery.So i did my very own version and i received positive feedbacks from whoever tasted it!

I will be sharing both the recipes here.One results in silky smooth,melt in the mouth texture just like the new version of beancurd selling outside.The other results in a thicker,pudding like texture like tradtional beancurd sold in some markets.Although both are popular,the one using instant jelly powder is preferred as the cooking method is easier;gelatin needs to be soaked first and you will need some skill to make sure they are all dissolved into the milk.Well....good things come with effort,so do give both a try if you can!

Recipe Using Instant Jelly Powder (Silky Smooth)

Serves:
  • 2 Pax

You will need:


  • 1 can YEO's soy bean milk (300ml)
  • 1 and 1/4 teaspoon of Coffee-mate creamer
  • 1 and 1/4 teaspoon of Red Man instant jelly powder
The Cooking:
  1. Heat milk in pot,do not allow it to boil.
  2. Add creamer and stir till dissolve.
  3. Add jelly powder and stir till dissolve.
  4. Leave in pot for 10 mins.
  5. Pour into container through a strainer.
  6. After the milk has cooled down,put into fridge for at least 4 hours.
  7. Serve chilled.

Recipe Using Gelatine(Thick Pudding-Like)

Serves:
  • 2 Pax

You will need:
  • 300ml YEO's soy bean milk
  • 1 and 1/4 teaspoon Coffee-mate creamer
  • 1 and 1/2 teaspoon Gelatine


The Preparation:
  • Soak the gelatine in a small amount of milk for 10 minutes

The Cooking:
  1. Heat milk,do not allow it to boil.
  2. Add creamer,stir till dissolve.
  3. Add soaked gelatine,stir till dissolve.
  4. Leave in pot for 10 mins.
  5. Pour into container through a strainer.
  6. After the milk has cooled down,put into fridge for at least 4 hours.
  7. Serve chilled.
Tips:
  • Different soy bean milk will have different results as the milk thickness will play a part.
  • The amount of instant jelly powder and gelatin can be increase or lessen,according to your preference.
  • Do try in small portions and adjust accordingly to your preference to avoid wastage.

 ~Indulge in what we make at DeQueenKitchen~

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