Thai Milk Tea Soy Pudding
Rise and shine to this Golden Lava French Toast, a lux treat for a weekend breakfast. Smooth, creamy, sweet and savoury salted egg yolk custard oozing out of eggy french toast, a delight for lovers of salted-egg-yolk-anything. Make the custard the night before to cut down on prep time in the morning so you can sleep in more!
Ingredients
(Makes 6 servings)
- 1.4 litres water
- 120g soybean powder (Polleney)
- 60g instant soy milk powder (Unisoy organic)
- 4 teabags of Thai tea
- 45g sugar
- 60g non-dairy creamer (Nestle Coffeemate)
- 26g instant jelly powder (Redman)
Method
- Combine water, soybean powder, soymilk powder and teabags in a saucepan over low heat.
- Using a hand whisk, stir mixture continuously and scrape the bottom of the pot to make sure that nothing gets stuck on the bottom and sides of saucepan. Do NOT bring mixture to a boil.
- Once everything is dissolved, stir in sugar and non-dairy creamer until a smooth consistency. Keep the mixture as hot as possible without boiling it.
- Add in instant jelly powder and stir it in quickly to prevent coagulation. Once dissolved, remove saucepan from heat and sieve mixture into a large bowl.
- Sieve mixture into serving bowls slowly to avoid forming any bubbles.
- Set aside to cool to room temperature, then chill in the fridge for at least 6 hours or until pudding is set.
- Serve and enjoy cold!
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