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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Medium
Fragrant and creamy strawberry soy pudding, cool and both sweet and sour, extremely delicious and nutritious. With just a few simple ingredients, you can successfully make this cake. Let’s cook together with TasteVN!
Ingredients for Strawberry Soy Pudding Serves 4
Tofu 175 gr Gelatin sheets 12 gr Strawberries 225 gr Lemon 1 fruit Honey 75 ml Unsweetened soy milk 350 ml Vanilla extract 1 teaspoon Sugar 50 gr Cornstarch 1/2 tablespoon Water 120 ml
What is Gelatin?
Gelatin is an ingredient extracted from collagen, which exists in animal bones and skin (for example, pig skin). The processing of animal skins is done very carefully from the cleaning stage to the processing stage to create gelatin suitable for use in the food industry.
How to choose delicious strawberries
- Choose large, bright red, juicy strawberries that still have their green caps and fresh green leaves.
- Do not choose overripe strawberries as the inside may be dry and hollow.
- Avoid choosing strawberries that are dull in color, misshaped, or spoiled. In addition, those with green outer skin and many spots should not be purchased as strawberries will not ripen after being picked.
- If using strawberries on the same day, you can keep them at room temperature. However, if you want to preserve them for longer, about 5 – 7 days, you should wrap them in paper towels and place them in the refrigerator.
Tools needed
How to make Strawberry Soybean Pudding
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Soak Gelatin
Prepare 1 cup of cold water, then soak the gelatin leaves for 15 minutes.
Tip: You can use gelatin in powdered or leaf form. Each large gelatin leaf corresponds to about 2.5g of gelatin powder.
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Blend soybean milk mixture
Add 175g of tofu, 75ml of honey, 1 teaspoon of vanilla extract, and 350ml of unsweetened soybean milk into the blender.
Next, blend the soybean milk mixture until smooth.
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Warm the milk mixture
Place a pot on the stove, add the soybean milk mixture and the soaked gelatin, then stir the mixture over medium heat until it reaches 80 degrees Celsius, then turn off the heat.
After that, pour the milk mixture into a container, let it cool, and place it in the refrigerator for 1 – 2 hours.
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Cook Strawberry Jam
Put a new pot on the stove, add 225g of strawberries, 50g of sugar, 100ml of water, the juice of 1 yellow lemon, and a little grated yellow lemon peel.
Next, mix well and cover, simmer on low heat until the strawberry mixture boils and becomes soft and smooth.
Then, dilute 1/2 tablespoon of cornstarch with 20ml of water, slowly pour it into the strawberry pot while stirring until the mixture reaches the desired thickness.
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Decorate the Cake
Place the soy pudding on a plate, drizzle the cooled strawberry jam on top, and it’s ready to enjoy.
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Final Product
The strawberry soy pudding is cool, soft, with a rich soybean flavor, sweet and creamy, served with sweet and sour strawberry jam, extremely delicious. Let’s head to the kitchen and make this nutritious cake for the family!
How to store cake
You should tightly cover the jars of cake, store them in the refrigerator, and use them within 2 – 3 days.
Hope that with the shared recipe above, you can successfully make this fragrant, creamy, and smooth soy milk strawberry pudding right at home. Get into the kitchen and show off your skills now, TasteVN is sure the whole family will be praising how delicious it is!
*Source of recipe and images from the YouTube channel Feedy VN
