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Almond Soya Beancurd

almond syrup

almond syrup

For photos of the other key ingredients, check out the main Soya Beancurd Recipe.

Almond Soya Beancurd Recipe

As the quantities are small, it is recommended to use a digital weighing scale for accuracy. Each gram of instant jelly powder makes a difference in the resulting firmness.

Serves: 2

Prep Time: 10 mins

Cook Time: 5 mins


  • 30 grams 'Unisoy' Soya Bean Milk Powder
  • 15 grams 'Polleney' Soya Bean Milk Powder
  • 15 grams 'Nestle' 'Coffeemate' coffee creamer
  • 15 grams sugar to taste
  • 350 ml hot water
  • 1 tbsp almond syrup to taste
  • 5 grams instant jelly powder

You also need

  • digital weighing scale
  • whisk
  • sieve.


  1. In a saucepan, add all the ingredients except instant jelly powder. Heat until warm but not boiling, whisking or stirring the soya milk until fully dissolved.
  2. Stir in instant jelly powder until fully dissolved. Run the soya milk through a sieve for about 4 times.
  3. Gently pour into 2 bowls and flatten surface bubbles with the back of a spoon. Leave to cool at room temperature, then transfer bowls to chill in the fridge.

Leave a Comment

25 Responses to “Almond Soya Beancurd”

  1. Janet — August 14, 2012 @ 7:52 am


    Is it to cling wrap the bowl of bean curd when chilling in fridge?

    Thanks in advance for your reply.


    • wiffy replied: — August 22nd, 2012 @ 10:42 am

      Yes, correct.


  2. mookie — August 23, 2012 @ 11:32 pm

    Hi there,
    thanks for sharing the recipe. I have waited over two hours and the beancurd still has not set. im not sure what’s gone wrong. Any advice?


    • wiffy replied: — August 24th, 2012 @ 1:14 pm

      Hi mookie, wait a while longer. If still not set, add more jelly powder next time.


  3. Pauline — August 27, 2012 @ 3:10 pm


    Thanks for the recipe. I tried it twice but both attempts didn’t get the bean curd to solidify to the consistency like Lao Ban’s. I used slightly more instant jelly powder the second time around. :( The taste is almost there but it’s just too soft.


  4. sandy — September 29, 2012 @ 10:25 pm

    why do you need to sieve 4 times for the almond soya beancurd? tks


  5. Suzie — November 2, 2012 @ 8:58 pm

    Instead of using the soya bean powder, I made the pudding with freshly made soy milk made in Joyoung Soy Milk Maker. It is so smooth and yummy. Just love the taste of almond. Thanks for your recipe.


    • Irene replied: — February 20th, 2013 @ 2:07 pm

      Hi Suzie,
      Can you share yours method of using freshly made soy milk which made in Joyoung Soy Milk Maker. I’ve this Joyoung Soy Milk Maker also. Thank you.


  6. kasey — June 7, 2013 @ 5:00 pm

    i know this recipe has been around for quite some time, but I just happened to stumble upon yr blog recently n so started trying to make this.
    But i have a problem in that the soyabean after chilling has a transparent layer, about 2cm, right at the bottom of the container.
    I don’t know what went wrong!
    Appreciate some advise, pls


  7. Maureen Chee — August 4, 2013 @ 11:40 pm

    ‘Polleney’ Soya Bean Milk Powder.. do you happen to have a picture of it?


  8. Maryn — October 23, 2013 @ 11:42 am

    How do i measure 5gm using a spoon n can i not use coffeemate cos i dont like the artificial flavoring.



    • wiffy replied: — October 24th, 2013 @ 2:40 pm

      Coffeemate gives it a malty taste, but feel free to skip it. I’m using a digital weighing scale to measure the weight.


  9. Footai — January 31, 2016 @ 10:39 pm

    Hi! May I know where you bought the almond syrup from? Also, would it be weird if I tried to add canned longans into the beancurd or do you think I should just add it separately after chilled? Thanks for sharing!


    • wiffy replied: — February 2nd, 2016 @ 2:04 pm

      Hi I got it from NTUC but I’m sure it readily available at other major supermarkets in SG. I don’t think it’ll be weird to add longans at all! but I’m not sure if they will set inside nicely (not tried before) so you can experiment with one first :)