This recipe appears in:Singapore Stories: Soya Beancurd (Soy Pudding)
Notes:Use your favorite soy milk. Because sweetness levels vary between brands, sweeten to taste. Place sliced bananas in bottom of serving dish to make it a banana soy pudding.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
- 3 cups soy milk, divided
- 2 1/2 teaspoons (1 packet) gelatin
- sugar to taste (see note)
- 1 teaspoon vanilla extract
Place 1 1/2 cups soy milk in medium saucepan. Sprinkle gelatin over top and let sit 5 minutes to allow gelatin to soften.
Heat soy milk over medium heat, stirring, just until gelatin dissolves (do not boil soy milk). Stir in remaining 1 1/2 cups soy milk and vanilla. Sweeten to taste. Pour into serving bowls and chill until set and very cold, 3 to 4 hours.