Silken Tofu Pudding with Ginger Syrup

TOFU PUDDING

• 6 cups fresh soy milk
• 1 Tbsp corn starch + 1/4 cup of the water mixture
• 1/2 tsp glucono delta lactone (GDL)
• 2 drops of pandan

GINGER SYRUP

• 3-inch fresh ginger rootr
• 1 brown slab sugar or brown sugar
• 1 cup water

Standard – Metric

INSTRUCTIONS

MAKING THE TOFU PUDDING

1. Boil and simmer soy milk until it is foaming bubbles and gentle bioling.
2. Mix corn starch and water in a bowl, which will be mix with soy milk during the last minute
3. When it is ready to mix with soy milk, measure out the GDL and add to the corn starch mixture. Then pour into a large bowl and give in quick stir. (The pudding starts immedietly, so do not stir again.)
4. Let the tofu pudding rest undisturbed for 30 minutes.

MAKING THE GINGER SYRUP

1. Peel and cut the ginger into thin pieces and put in a small bowl.
2. Break the brown slab sugar into small pieces and boil with water in small sauce pan with ginger until it forms syrup texture.