People often say: never trust a thin cook. Well, you can trust that a thin cook cooks food that keeps you slim. My palate naturally gravitates to light and healthier food. I’ll choose asam laksa over char koay teow, and kuih bingka over pisang goreng. When I cook, I tend to cook lighter food – even if it’s for others.
I was pondering what kind of dessert to make and bring to a party. Cakes? Brownies? Cookies? Somehow, I didn’t feel like bringing good sugar and flour-laden dessert. So I decided to make a pudding I haven’t had in a while: soya milk longan pudding.
This nutritious dessert is made from plant milk (soya milk), fruit (longan) and natural flavouring (pandan). It’s not too sweet and smooth like tau foo far.
I found a lot of recipes online, but didn’t like any of them as they measurements and instructions are rather inconvenient. I also omitted sugar but instead rely on the sweetness from the longan syrup. This particular recipe – which I’ve tweaked – is easy to follow even if you don’t have proper measuring tools.
- Large pot
- Can opener (to open evaporated milk)
- Measuring cup
- 10 containers (1 cup capacity)
Easy Soya Milk Longan Pudding
- 1 L Packet soya bean drink
- 3 cups (750 ml) Water
- 150 ml (less than 3/4 cup) Evaporated milk
- 1 tin (535 g) Canned longans
- 1 packet (10 g/ 1 tbsp) Agar-agar powder
- 3 pandan leaves, bruised and knotted
- Step 1 PREP: Rinse pandan leaves and tie pandan leaves into a knot. To extract the most fragrance out of it, tear the leaves a little. Pour longan syrup into a bowl, and pour out 150 ml of carnation milk into a measuring cup.
- Step 2 BOIL SOYA MILK & PANDAN: Add 3 cups of water and pandan leaves into a pot. Cover with lid and bring to a boil (10 minutes). Remove pandan leaves.
- Step 3 POUR IN SOIL MILK & AGAR. Pour about 900 ml of soy milk into the pot. Mix agar agar with the remaining soy milk. Mix well and pour into the pot.
- Step 4 BOIL. Bring to boil (without lid or it may spill over), whisk occasionally, then turn off the heat (10 min).
- Step 5 ADD EVAPORATED MILK & LONGAN SYRUP: Pour in evaporated milk and longan syrup. Mix well.
- Step 6 POUR MIXTURE INTO CONTAINERS: With a ladle, pour soy mixture into plastic containers. You could also transfer it into a jug. For a smooth surface, skim off bubbles from the top. Leave it to set (2 hours).
- Step 7 TOP PUDDING WITH LONGAN: When pudding is set, gently place three longans on each of them.
- Step 8 REFRIGERATE: Chill in fridge before serving.
Boil 750 ml water with 3 pandan. Add 1 L of soymilk with 1 tbsp of diluted agar powder. Bring to boil. Add 150 evaporated milk + longan syrup from can. Pour into 10 containers. Let it set for 2 hrs. Top with longan. Chill in fridge.
- Skim off bubbles For smooth surface, skim off all bubbles. Whatever bubbles that you see, will remain after the pudding is set.
- Use a jug. If you’re pouring the mixture into a small container, its best to to transfer the mixture from the pot into a jug. The pour makes pouring so much easier to handle.
- Additional sugar. Taste the final mixture, if its not sweet enough for your taste, add some granulated sugar.