份量:7- 8人份(5份3寸小碗 + 半份的9寸长方形模的豆奶布丁)
准备时间:15分钟
煮时:30分钟 + 1小时冷藏
材料A:
10克/1包 燕菜糕粉
2片 香兰叶( 打结)
80克 白砂糖
400毫升 水*
1公升 无糖豆奶
材料B:
2罐 罐头龙眼
适量 西瓜丁
适量 冰块
做法:
1. 把燕菜粉倒入锅,然后加入400毫升的水,搅匀
2. 加入香兰叶,文火搅拌煮滚
3. 加入白砂糖,继续以文火搅拌煮至糖溶化
4. 加入无糖豆奶,拌匀煮至开始冒烟( 不须煮滚)
5. 豆奶燕菜水出锅, 过筛入模
6. 待凉,入冰箱冷藏1个小时或凝固
组合1:
1. 把适量的龙眼加入模
2. 龙眼豆奶布丁就做好了
组合2:
1. 把长方型的豆奶布丁脱模切丁
2. 把适量的冰快,西瓜丁和罐头龙眼倒入个大盆,拌匀
3. 加入豆奶布丁
4. 西瓜龙眼豆奶布丁糖水就做好啦
*小提示:
1. 这食谱的甜度是少甜,喜欢吃甜的朋友须自行加糖
2. 室温水混合燕菜粉才煮,燕菜粉就能完整煮溶无粒状,做出来燕菜糕会是又美又滑
3. 视频用的是Homesoy牌的无糖豆奶,燕球标燕菜糕粉和Hosen牌的罐头龙眼
Portion: 7-8 pax
Prep Time: 15 minutes
Cook Time: 30 minutes + 1 hour in the fridge
Ingredients A:
10 g / 1 pack agar-agar powder
2 pc pandan leaf (knob)
80 g fine sugar
400 ml water (room temperature)*
1 litre unsweetened soy milk
Ingredients B:
2 can longan in syrup
Adequate watermelon (diced)
Adequate ice cube
Steps:
1. Add agar-agar powder & water into the pot, stir well
2. Add pandan leaf, stir evenly & bring to boil with medium heat
3. Add sugar, stir well & continue to cook with medium heat until sugar dissolves
4. Add soy milk, stir well & cook until about to boil
5. Turn off the gas, transfer the mixture into the moulds
6. Let it cool, chill in the fridge for 1 hour or until it solidifies
Combination 1:
1. Add 2 pieces of longan on top of the pudding
2. Soy milk longan pudding is ready to be served
Combination 2:
1. Demould the pudding & dice it into small cubes
2. Add watermelon, longan & ice cubes into a big bowl, mix well
3. Add soy milk pudding cubes
4. Soy milk longan pudding with watermelon is ready to be served
*Notes:
1. You can add sugar if you prefer it to be sweeter
2. Use room temperature water to cook with the agar-agar powder to have a better pudding texture
3. We are using Homesoy soy milk, Cap Swallow Globe agar-agar powder, Hosen longan in syrup in this recipe
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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