Soybean Milk Jelly

Soybean Milk Jelly is the easiest to whip up dessert ever. It took me juz ½ hour to prepare this melt in the mouth jelly…of course I meant if you have the ready made unsweetened soybean milk from the market. I usually buy them from the wet market in town centre. Fresh and cheap too. Of course I would rather blend my own soybean but that takes time and on days that I am busy, I will normally buy them at the tofu stall from the wet market. I will buy more and keep for making tofu the next day so save a trip to the wet market! I love to stay in Ipoh becoz of these conveniences …name it and you get it from the wet market….fresh and cheap compared to supermart prices :P

it took 1/2 hour just to get this wobbly goodness done!

This soybean jelly is so deliciously good that you would want a second. You are advise to eat it , straight from the ramekin to the mouth becoz the texture is wobbly soft like the soft tofu. Mmmmm one word…..heavenly :)))

I unmould it from the ramekin but it sagged after a few minutes…but I managed to take a shot of it before it totally collapsed so for this wobbly texture you need to scoop out with a dessert spoon! I added some left-overs tin peaches from the fridge to the soybean jelly and it tasted good . A very refreshing dessert indeed.

Soybean Milk Jelly

Ingredients:

(A)
2000ml unsweetened soybean milk
¾ cup of castor sugar
3 screwpine leaves – tie into a knot

(B)
2 tsp of agar-agar powder

* optional tin peaches - diced

Preparation:

Boil the above (A) together in a pot under low heat till the sugar has dissolved and the aroma of screwpines leaves filled the air. Add in the agar-agar powder and stir till it has dissolved into the soybean milk. Off the fire and pour into ramekins, add in diced peaches and leave it to cool.

Leave it in the fridge till it has totally set, it will normally take 3 - 4 hours to set. Tilt the ramekin , if no runny liquid seeps out ,then it has set though it has a wobbly texture.

Enjoy!