Vietnamese Soy Pudding With Ginger Syrup – a delicious recipe with Agar-agar Powder, Water, Light Brown Sugar, Fresh Ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a saucepan, heat soy milk over medium heat until it begins to simmer. Whisk in agar-agar powder until dissolved. Cook on a low simmer, mixing frequently for approximately 7-8 minutes. Using a fine mesh sieve, strain the liquids before dividing between eight 4-ounce dishes. After a few minutes, use toothpicks and run along the side and tops of each dish to remove and discard the thin ""skin"" layer that has formed on top. Allow to cool to room temperature on the counter, then cover each dish and refrigerate for a minimum of 4 hours or until firm.", "While the tofu is chilling, prepare the ginger syrup. In a sauce pan, use a rubber spatula to stir and dissolve the water and sugar. Add in the ginger slices and cook on medium low heat until it reaches a slight simmer. Reduce the heat to low and allow the syrup to cook and thicken for about 10-15 minutes. Be careful not to burn the sugars. Cool the syrup before using.", "To serve, spoon a heaping tablespoon (or more if desired) of the ginger syrup over each dish. Enjoy!"]
378
kcal
Calories
8
g
Fat
71
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 cups Unsweetened Soy Milk, 1/2 Tablespoons Agar-agar Powder, 1/2 cups Warm Water, 1 cup Light Brown Sugar, and more.
Yes, Vietnamese Soy Pudding With Ginger Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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