Скачать или смотреть Silken Tofu Pudding with Pumpkin Sticky Rice***内酯⾖腐花+南瓜湯丸***EP9 ~~ melt in your mouth 嫩滑⾖腐 ~~軟糯香甜~~

This time I would like to introduce a traditional Chinese
dessert😋😋. The texture is very soft and high in nutrition. It is
suitable for anyone. This is the well-known Tofu Pudding😍
😍.
Although the tofu bought outside is not expensive, but when
you made it yourself the taste is especially delicious👍👍. It
is very simple to make tofu pudding at home. As long as the
steps are done correctly, smooth tofu pudding can be made
easily❤❤.
Many people now choose Glucono Delta Lactone (a
coagulant that coagulates tofu). The tofu made by it has a
smooth and melt in your mouth texture and is stay soft after
refrigeration👍👍. I used ginger syrup and pumpkin
glutinous rice balls for this sweet tofu pudding. The
result is unexpected. The silken tofu pudding is combined
with gummy pumpkin sticky rice ball and ginger sweet soup,
there is really no way to resist this taste😍😍.
Besides, the glutinous rice balls made into a small pumpkin shape is so cute🥰🥰, I really can't bear to eat
them💖💖.
In the next episode, I will be going to show you my savoury
version of making tofu pudding, I used three-colour eggs, pork
floss, Sichuan pepper oil and soy sauce to match with the
tofu pudding, which is also delicious🥰🥰.
Hope you like this recipe and share it with your beloved
family❤

******Silken Tofu Pudding Recipe******

Silken Tofu ingredients :
1. Dried soybeans 150g
2. Water 1000ml for soaking
3. Water 1500ml for cooking
4. Glucono Delta Lactone (GDL) 3G
+ warm water 2 tbsp (below 40c)

Brown sugar syrup:
1. Water 400ml
2. Brown sugar 160g
3. Ginger 20g

Pumpkin sticky rice ball :
1. Pumpkin purée 100g
2. Glutinous rice flour 80g

Method:
1. Soak the dried soybeans overnight (or 8 hours) in 1000ml of water. After being fully hydrated,
the size of soybeans will triple in size. Discard the soaking water, rinse the soybeans and drain.
2. Put the soybeans in a high-power blender or soy milk machine, add 1500ml of water, blend and
mix until the soybeans melt into a slurry.
3. Transfer the prepared soy milk to the soy milk filter mesh bag and use clean hands to squeeze
the soy milk out of the mesh bag into a bowl. If you don't have a mesh bag, you can use a fine
strainer to sift out the soy milk.
4. Transfer the soy milk to a medium-sized pot and heat it over medium-high heat until you see a
few steam escaping the soy milk (do not go away at this time because the soy milk will quickly
boil), then turn to low heat and continue to cook the soy milk 3 To 5 minutes.
5. In a small bowl, dissolve Glucono Delta Lactone powder with 2 tablespoons of warm water.
Pour hot soy milk into a bowl (the temperature of soy milk must be between 75 and 90 degrees
Celsius). Pour it quickly into the prepared bowl in one go. Quickly remove air bubbles on the surface, and then close the lid. Let the tofu sit at room temperature for 15 to 30 minutes without
moving it. (The recommended amount of Glucono Delta Lactone is 2.5 - 3 grams for 150gram dried
soybean, the more the amount, harder after setting, and the taste will be sour).
6. To make syrup, put ginger, brown sugar and water in a small pot, boil over medium heat and
stir until the sugar dissolves.
7. To make small pumpkin sticky balls, cut the pumpkin into thin slices, steam until soft, rub it into
a paste with a fork, and mix with glutinous rice flour to shape it into your favourite shape, then put it
in a pot and boil for 3 to 5 minutes.
8. When ready to eat, you can use a metal spoon or spatula to spoon the delicate tofu into a bowl,
pour 2-3 tablespoons of ginger syrup and pumpkin sticky balls to enjoy.