DESSERT

 Craving a delightful and protein-packed dessert? Look no further than this easy soy pudding recipe! With just a few simple ingredients like unsweetened soy milk, gypsum powder, and cornstarch, you can whip up a batch of velvety smooth soy pudding right in your rice cooker.

Not only is it a guilt-free treat, but it’s also incredibly versatile. Enjoy it as a late-night snack or a refreshing dessert, with or without the addition of brown sugar. Plus, you can even make it ahead of time and savor it chilled the next day!

🔖 Ingredients (4 servings):
- 1 pack (960ml) unsweetened soy milk
- 7g gypsum powder 石膏粉
- 7g cornstarch
- 3 tablespoons (15ml) water
- Brown sugar (optional)

📝 Instructions:
1. Press the ”Keep Warm“ function on your rice cooker and preheat for 15 minutes.
2. Mix the gypsum powder and cornstarch with 15ml of water until smooth. Add 60ml of soy milk and stir well. Set aside.
3. Heat the remaining 900ml of soy milk in a pot over medium heat, stirring occasionally, until it reaches 90°C (or just before boiling).
4. Pour the powder mixture into the preheated rice cooker, and stir to prevent lumps.
5. Carefully pour the hot soy milk into the rice cooker from a height of about 30cm. The foam on the surface should dissipate, but if it doesn‘t, you can remove it with a spoon.
6. Cover the rice cooker with a kitchen paper towel to prevent condensation, and close the lid.
7. Let it cook on the ”Keep Warm“ mode for 30 minutes without moving the rice cooker.
8. Serve warm with brown sugar (optional) and enjoy!

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