Homemade Lao Ban Beancurd Pudding -by Fiona Lau

Homemade Lao Ban Beancurd Pudding 

Makes 5 (rice) bowls
What I used:
1 ltr Drinho Soya Bean Milk
50g Nestle Coffeemate Powder (10 x 5g sticks)- pre-opened and ready to use
4 level teaspoon Phoon Huat Red Man Instant Jelly Powder- pre-scooped in a bowl and ready to use

Before you start, do prepare the ingredients and get the bowls ready!
1. Heat the soya bean milk in an instant noodle pot til hot. Be careful not to let it reach boiling point.
2. Add in coffeemate and stir til fully dissolved.
3. Keep stirring, and when you’re sure that the soya milk is very hot (you should feel steam coming from the pot), add in the instant jelly powder and stir til fully dissolved.
4. Quickly turn off flame and pour into porcelain/ glass bowls. I don’t use the plastic containers because you shouldn’t be pouring hot liquid into plastic!
5. Refrigerate overnight or if you can’t wait, check back after 4-5 hours.

August 9- CoffeemateAugust 9- Phoon Huat Instant Jelly Powder


Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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