Monday 27 August 2018

Palm Sugar Soya Milk Pudding

This soya milk pudding with palm sugar syrup is easier to prepare as compare to the Caramel Milk Pudding I shared a week ago. Silky like 豆花. Its a nice cool dessert to enjoy on a hot day 😎

Soft and silky soya milk pudding with wobbly texture 😍

After a few hours of refrigeration, the palm sugar syrup would slowly diffuse up the bottle.

Yield: 4 x 100ml pudding bottles *
* I saved the pudding bottles after finishing up the puddings bought from BreadTalk.


All ingredients in room temperature, unless specified

20g palm sugar granules
5g hot water

2g agar agar strips soaked to 8g
150g water
20g raw sugar
Small amount of pandan leaf powder, optional

200g sweetened soya milk
20g whipping cream


1. Rinse and soak dried agar agar strips for about 15 to 20 minutes. You will get about 6 to 10g of soaked agar agar strips. Use 8g of the soaked agar agar strips for best soft and silky texture.

2. While soaking the agar agar strips, add about 5g of hot water to the palm sugar granules.

Stir to dissolve into syrup.

Pour the warm syrup immediately into 4 pudding bottles. Set aside.

3. Bring 150g of water into a light boil before adding the soaked agar agar strips.

Let the content boils in medium-low heat till all the agar agar strips almost dissolved.

4.  Stir in the raw cane sugar and pandan leaf powder (optional).

5. After the sugar has dissolved, pour in the soya milk,

and whipping cream. Stir to mix well.

Pour the hot soya milk mixture into a measuring jar. If the volume falls below 350ml,

top up with water to reach 350ml. This is to compensate for the water lose during heating.

6. Divide the hot soya milk mixture among the 4 pudding bottles. Let the puddings cool to room temperature.

Refrigerate for about 2 hours or more. Enjoy it cold 😋

The palm sugar syrup would slowly diffuse up the bottle over a period of time.

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