My kids love this type of beancurd while I love the traditional ones. An easy to make dessert and very cooling for a hot afternoon.
Ingredients
1 litre Drinho Soya Bean Milk (Must use this soya milk)
50g Nestle Coffeemate Powder
4 tsp Instant Jelly Powder
50g Nestle Coffeemate Powder
4 tsp Instant Jelly Powder
Directions
1. Heat the soya bean milk in a pot till hot, be careful not to let it reach boiling point.
2. Add in coffeemate and stir till fully dissolved.
3. When soya milk is hot (you should feel the steam coming from the pot), add in instant jelly powder and stir fully dissolved. Important: don't stir in when the milk is just warm, if not it won't set nicely.
4. Quickly turn off heat and pour into containers.
5. Refrigerate overnight or at least 4-5 hours before serving.
2. Add in coffeemate and stir till fully dissolved.
3. When soya milk is hot (you should feel the steam coming from the pot), add in instant jelly powder and stir fully dissolved. Important: don't stir in when the milk is just warm, if not it won't set nicely.
4. Quickly turn off heat and pour into containers.
5. Refrigerate overnight or at least 4-5 hours before serving.
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