Soya Bean Pudding (豆花)


Sharing below is the recipe I adopted from Dejiki for my trial.


  1.  60g polleney soybean powder
  2.  30g unisoy instant organic soya milk powder
  3.  700ml water
  4.  20g sugar (adjust according to your taste)
  5.  30g nestle coffeemate
  6.  13g red man instant jelly powder
  7.  1 – 2 vanilla pods (optional)


  1.  In a saucepan, pour in 60g polleney soybean powder, 30g unisoy instant organic soya  milk powder. Add in 700ml water.
  2.  Place the saucepan on stove, using low heat.
  3.  Whisk the mixture well to make into soya bean milk. Ensure all powders are dissolved  before turning off the heat for a while.
  4.  Add in 20g sugar and 30g nestle coffeemate. Keep whisking until you get a smooth  mixture and everything is dissolved. Keep the mixture as hot as possible but not boiling.
  5.  Add in 13g red man instant jelly powder and continue to stir quickly for about a minute.  Make sure the mixture is well-mixed and very hot, so that it will not coagulate.
  6.  Turn off the heat when ready.
  7.  Prepare the sieve/strainer and a large measuring cup to pour the mixture in.
  8.  Pour the mixture slowly into the cup through a fine sieve.
  9.  Do a second round of filtering.
  10.  Remove any residual bubbles using a clean sieve.
  11.  Pour the mixture slowly into the prepared containers (about three), so that there won’t  be any bubbles.
  12.  Leave it to cool outside before refrigerate for about 2 – 3 hours.


  1.  Do not let the mixture boil, just keep the mixture hot.
  2.  Ingredients 1 – 3 can be replaced with homemade soya bean milk or unsweeted packet  soya bean milk.
  3.  For the instant jelly powder, if you can’t get the red man brand, you may replaced with  other brand, however, you may need to adjust the quantity accordingly.

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