Soya Milk Pudding with Silver Ear Sweet Soup
Kathleen YAU, Executive Committee of Hong Kong Nutrition Association, said "Ready-to-eat pudding is often high in sugar, resulting in excessive calorie intake. Replacing sugar by fruits can not only reduce simple sugar consumption but also increases the intake of different vitamins and minerals. The pudding is made with soya milk, which contains protein and isoflavone for preventing cardiovascular diseases."
Ingredients (Serve 2):
| Gelatine | 5 gm |
| Plain Soya Milk | 400 ml (about 1 1/2 bowl) |
| Water | 240 ml (about 1 bowl) |
| Silver Ear (soaked) | 1 tablespoon |
| Dried Longan | 10 pieces |
| Dried Fig | 4 pieces |
| Chinese Wolfberry | some |
| Fresh Lily Bulb | 1/2 piece |
Cooking Method:
| 1. | Soften gelatine in iced water. Cut into small pieces and set aside. |
| 2. | Bring soya milk to a boil. Turn off the heat, add gelatine and mix well. Pour the mixture into two small cups. Chill until set. |
| 3. | Bring water to a boil and then reduce to low heat. Add silver ears, dried longans, dried figs and cook until tender. Then add Chinese wolfberries and lily bulbs. |
| 4. | Transfer the soya milk pudding onto a small plate. Serve with silver ears, dried longans , dried figs, fresh lily bulbs and Chinese wolfberries. |
Cooking Tips:
Remember to use warm water. Otherwise, the gelatin sheets cannot be soften properly for gelling.
This recipe is provided by Miss Shadow KWAN.
Extract from CookSmart, Issue 8
