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1
Sprinkle gelatin over 25 ml of water (not listed) and dissolve.
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2
If you're also going to use gelatin to make the black sugar jelly, prepare that gelatin the same way!
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3
For the black sugar jelly, I recommend using agar.
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4
You can use gelatin, but agar will give you a better texture.
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5
(Black Sugar Pudding) Measure the black sugar for the pudding and put into a pot.
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6
If you are using blocks of black sugar instead of powdered, chop it up.
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7
Add half of the soy milk to the pot and mix.
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8
Heat to 120F/50C and melt the black sugar (Be careful not to let it boil).
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9
Remove the pot from heat, add the soaked gelatin and stir to dissolve.
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10
Add the remaining soy milk, heavy cream, vanilla essence, and mix.
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11
(You don't need to whip the heavy cream - just add it as it is.)
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12
Strain.
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13
Pour into containers so that the containers are about 60-70% full.
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14
You can put sweetened black beans in the bottom of each container if you like.
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15
(Black Sugar Jelly) Combine the black sugar for the black sugar gelatin and the powdered agar (just add in) and mix well.
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16
Put the water in a pot, add the mixture from Step 9 and mix.
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17
Turn on the heat and stir while it heats.
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18
Bring it to a rolling boil, then turn the heat to low and heat for 1 minute.
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19
Strain out the small bits that look like scum.
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20
While it's still hot, pour it into a tray or shallow container.
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21
(Make it about 1 cm thick if possible).
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22
Let it cool to room temperature and then chill in the refrigerator.
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23
When the jelly has set, cut it into 1 cm pieces.
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24
Or, instead of cutting it, you can use a spoon to scoop it out.
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25
When the black sugar pudding has set, place the jelly pieces on top.
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26
If you used agar, after time water will separate out, like syrup.
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27
It's really delicious.
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28
You can decorate with mint to make it really beautiful.
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29
(If using gelatin to make the jelly) Dissolve the gelatin, mix 350 ml of water and the black sugar and heat to 120F/50C, add gelatin and dissolve, add vanilla.
