A yummy dessert, best served warm
An easy to make chinese custard type pudding like the ones you usually find at Yum Cha restaurants. 100% Vegetarian!
This recipe makes about 8 large serves. Feel free to reduce the amounts.
Time to make the pudding is about 10 mins though it can take a few hours to set.
Store in the Fridge one all cool - I've store a batch for about 1 week with no issues as I was the only eating it at the time.
Put the soy milk and soy evaporated milk in a pan and bring to the boil.
At the same time put the Agar Agar and water in a pan and bring to the boil - This is considered “done” when the Agar Agar dissolves and goes clear
Pour both boiling mixtures into a large bowl or tupperware box through a sieve and give them a little stir to make sure they are mixed well.
(Immediately wash pan and sieve or the Agar Agar will be really hard to get off later!).
Let the combined mixture cool and set. To stop a skin from forming you can pat some cling film (Glad Wrap) onto the surface until it has all set.
To serve, slice out little skinny pieces with a knife or fat scoop. Top with Sugar Syrup (as in the picture above).
The Sugar Syrup is made from boiling the cup of water and the cup of sugar together, until they are slightly reduced.
Pouring the hot fresh syrup on the little slices warms through the custard for a lovely creamy treat.