Lotus seed soy milk pudding

Overview

This pudding can be said to have a relatively unique taste. The puddings I have eaten in the past are usually fruit-flavored; but this lotus seed and soy milk pudding is not only healthy but also nourishing and nourishing. I personally don’t like desserts that are too sweet, so this one tastes really good and not too sweet. I make the sugar-free soy milk at home. If you want the pudding to have a smooth texture without small particles of bean dregs, it is recommended to filter the soy milk twice. Use an ordinary sieve for the first filtering. After filtering the soy milk through the sieve, filter it again with a piece of gauze or a filter bag used to make milk tea in a tea restaurant. In this way, the taste of the soy milk pudding will be very smooth. Brown sugar is also a good health food for women. It has the effect of nourishing blood and nourishing the skin; while lotus seeds can soothe the nerves and moisturize the lungs. Both are great ingredients and you can enjoy different flavors just by changing how you cook them.

Tags

• dessert
• brown sugar
• cold water
• gelatin
• lotus seed pudding recipe:
• soy milk pudding recipe:
• sugar-free soy milk
• whipping cream
• fine sugar
• lotus seeds

Ingredients

Steps

1. 1 Soak the gelatin in cold boiled water in advance and set aside. Wash the lotus seeds and add an appropriate amount of water to the pot to cook until soft; I like lotus seeds that are a little chewy, so I don't cook them very soft.

   

2. 2 After cooking, take it out and set aside to cool.

   

3. 3 Put the sugar-free soy milk and fine sugar into a milk pot over low heat while stirring and heating to 40-50 degrees, then turn off the heat without boiling.

   

4. 4 Add the heated soy milk to the gelatine sheets that have been soaked until soft and squeezed out of the water.

   

5. 5 After adding the gelatine pieces to the soy milk, stir constantly until the gelatine melts.

   

6. 6 When the gelatine is completely melted, add the whipped cream and mix well.

   

7. 7 Set the cooked soy milk pudding aside to cool.

   

8. 8 After the pudding liquid has cooled down, you can pour it into a cup. Only half a cup is required.

   

9. 9 Place it in the refrigerator until it solidifies. I made 20 cups, so the ingredients in the picture are doubled.

   

10. 10 After the prepared soy milk pudding has solidified, you can start making the lotus seed pudding liquid. Weigh the brown sugar and fine sugar and set aside.

    

11. 11 Pour cold boiled water, brown sugar, and fine granulated sugar together into a milk pot and heat over low heat to 40-50 degrees, then turn off the heat without boiling.

    

12. 12 Add soaked gelatine sheets and squeeze out the water.

    

13. 13 Stir constantly until the gelatine is completely melted, then set aside to cool.

    

14. 14 Take out the solidified soy milk pudding from the refrigerator and add cooked lotus seeds on the surface.

    

15. 15 After the lotus seeds are placed, add the cooled brown sugar liquid and put it in the refrigerator again until it solidifies before eating.