After I successfully made soya beancurd pudding, my family asked for almond flavoured beancurd, which is a popular variation you can order besides the original soya flavour.
My family told me to use the bottled almond syrup which is commonly sold at all local major supermarkets. Before this, I do not even know that this almond syrup existed.
I was skeptical at first, but after adding just a tbsp to the basic recipe, the beancurd pudding indeed tasted similar to the almond beancurd pudding sold outside. I have no idea if this is what the stalls do for the almond flavour, but it is definitely an effortless trick that worked for me.
Tips on getting silky, soft and smooth texture
- 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.
- Sieve the mixture for about 4 times before pouring into chilling bowls.
- When pouring the mixture into bowls, do so gently and at a low height.
- Flatten surface bubbles with the back of a spoon before chilling the pudding.
For photos of the other key ingredients, check out the main 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.
Prep Time: 10 mins
Cook Time: 5 mins
Adapted from chanzhf, HWZ: "Sharing lao ban recipe. Who wants?"