This recipe uses agar agar powder (a seaweed extract) to coagulate the soya milk into a smooth pudding. The addition of milk powder also helps to give the dilute soya milk a richer taste.
It is recommended to use those non-refrigerate types of carton soya milk. From my past experience, those soya milk which need refrigeration, have problem coagulate using this recipe.
400g sweetened soya milk
1 tbsp milk powder
1/4 heap tsp agar agar powder
100g sweetened soya milk
1. Heat 400g soya milk in a pot under low heat.
2. In a bowl, mix milk powder, sugar and 1/4 heap tsp of agar agar powder together.
3. Pour 100g of soya milk to mix with the mixture in (2). Let the mixture stands for about 2 minutes to allow the agar agar powder to absorb the moisture.
4. Pour the mixture from (3) into the pot of warm soya milk. Stir regularly to facilitate the sugar and agar agar powder to melt.
5. To test whether the mixture is ready, scoop a tablespoon of the soya milk mixture to a saucer. Place the saucer in the fridge to chill for 5 minutes. If the mixture coagulate after 5 minutes, you can stop heating the mixture.
6. Pour the warm mixture into four glasswares and allow them to cool to room temperature before transferring to the fridge to chill.