Soya milk: it's best to use non-refrigerate soya milk. Those types of refrigerated soya milk seem to consist of anti-coagulant which will prevent the milk from forming bean curd.
Agar agar powder: this recipe use the brand Agar-Q which may need lesser quantity than the conventional agar agar. You may want to adjust the agar agar quantity based on the brand you use :)
450ml soya milk
1 pandan leaf (optional)
50ml soya milk
1 tbsp condensed milk
10g raw sugar
1/4 heap tsp agar agar powder
1. Pour 450ml soya milk into a pot and heat in medium low heat. Add in the pandan leaf if you are using.
2. In a clean dry bowl, mix sugar and agar agar powder together.
3. Slowly pour in the 50ml soya milk, stir to mix well.
4. Add in the condensed milk and mix well. Let the mixture stand for about 3 minutes to let the agar agar powder absorb the liquid.
5. Pour the mixture into the pot. Stir regularly to avoid burning.
6. To test whether the agar agar powder has dissolved, scoop a small spoonful of the soya mixture and let it cool down for about 3~4 minutes. If it coagulates, then the mixture is ready.
7. Pour the hot mixture immediately into 4 dessert cups. After the soya puddings have cool down, cover with lids and transfer them to the fridge to chill.
8. Serve cold after about 2 hours of chilling :)