Today I would like to share with you a good taste that fills my childhood sweet memories – Longan Soymilk Pudding. In the 1990s, you would see it at birthday parties or family dinners, and many people were selling this dessert that was not difficult to find.
This Longan Soymilk Pudding is not difficult to make, it is now more difficult to buy. Very recommended for those who have never eaten it before, it is very easy to make it at home, just be careful to mix the sugar and agar-agar powder evenly first, so that it won’t clump when you pour it into the water. The combination of longan and soymilk may be unfamiliar, but it is definitely tasty. It feels so refreshing and comfortable to eat on a hot day. I hope you like this dessert as much as I do.
You might like the Mango Roses Jelly Cake.
Longan Soymilk Pudding
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Print Pin Comment & RateINGREDIENTS
- 1.5 L Water
- 1 L Soy Milk
- 1 can Evaporated Milk
- 1 Canned Longan
- 2 Pandan Leaves
- 250 g Sugar
- 25 g Agar-Agar Powder 1 pack
INSTRUCTIONS
- Combine sugar and agar-agar powder and mix well.
- Pour into the pot and add water while stirring the agar-agar powder until dissolved.
- Pour in soy milk, evaporated milk and pandan leaves, bring to a boil and turn off the heat.
- Use a strainer to filter some of the slags to taste smoother.
- Put it into a cup and let it cool for at least half an hour to allow the pudding to solidify before adding the longan syrup and longan.
- After closing the lid, put it in the refrigerator until it is completely cold before serving.
INSTRUCTIONS VIDEO
NOTES
NUTRITION
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