CHINESE GINGER SOY MILK PUDDING!!

Ingredients

• 0.5 cup Soy Beans (rinsed; yields thick soy milk)
• 3 cup Water (for blending soy beans)
• 2.5 tablespoon Granulated Sugar (adjust to taste; can use honey or maple syrup)
• 0.75 cup Fresh Ginger (peeled and grated, then squeezed to yield about 3‑4 tbsp juice)

Instructions

1. Blend Soy Beans

   Combine the rinsed soy beans and 3 cups of water in a blender. Blend on high until smooth.

   Time: PT3M

2. Strain Soy Milk

   Pour the blended mixture through a fine mesh sieve or cheesecloth into a saucepan, pressing to extract as much liquid as possible.

   Time: PT2M

3. Boil Soy Milk

   Place the saucepan over medium‑high heat and bring the soy milk to a rolling boil, stirring frequently to prevent scorching.

   Time: PT5M

   Temperature: Near 100°C

4. Sweeten

   Add 2½ tablespoons of granulated sugar to the boiling soy milk and stir until fully dissolved.

   Time: PT1M

5. Prepare Ginger Juice

   Peel a piece of fresh ginger using the back of a spoon, grate it finely, then place the grated ginger in a clean cloth and squeeze to extract roughly 3‑4 tablespoons of ginger juice.

   Time: PT5M

6. Assemble Pudding Bowls

   Divide the hot soy milk evenly among four small heat‑proof bowls. Add about 1 tablespoon of ginger juice to each bowl and stir gently to combine.

   Time: PT2M

7. Steam to Set

   Place the bowls in a pre‑heated steamer on full blast and steam for 10 minutes until the pudding is softly set – it should feel like silken tofu, slightly wobbling when nudged.

   Time: PT10M

8. Cool and Serve

   Remove the bowls carefully (they will be hot), let them cool for 5 minutes, then serve warm or refrigerate for a chilled version.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

7 g

Carbohydrates

29 g

Fat

4 g

Fiber

1 g