Soya Milk Pudding Experiment and Outcome 豆奶布丁实验与成果

I am referring to this soya milk pudding that I have raved about. In my post, I described it as "比豆花更好吃" (more delicious than soya bean curd).

Some times ago, a blog reader, *Ah Bii*, left me a comment to ask if the agar-agar powder in the recipe can be replaced by gelatin powder.

I promised to try it out and post the outcome.

Experiment 1: Substitute agar-agar powder with same amount of gelatin powder

As I read from some sources in the Internet that agar-agar powder and gelatin powder is substitute of each other, I went ahead to replace the same amount of agar-agar powder with gelatin powder.

I used 1 ½ tsp of gelatin powder, dissolved in 2 tbsp of water then added into the into hot soya milk/milk mixture.

Outcome: the pudding didn't set at all after refrigerating for one night. (Instead of using small cups, this time I only divided the pudding mixture into 3 portions and poured into 3 rectangle containers, I suspected this could be part of the reason that contributed to the failure as the pudding might be too thick to get set.)

Failed.

Experiment 2: Substitute agar-agar powder with 1 tbsp of konnyaku jelly powder

I found some konnyaku jelly powder in my fridge (I didn't measure but I estimated should be about one tbsp). In order not to waste, I re-cooked the pudding mixture, brought it to a boil and added in the konnayaku jelly powder, continued to cook for about 10 mins. This time I used small pudding moulds.

Outcome: the pudding set but only the surface, underneath the mixture was still watery.

Failed.

Conclusion

From now on, I will stick to agar-agar powder for this recipe.

So *Ah Bii* if you are reading this post, I suggest you follow the recipe to use agar-agar powder to avoid disappointment. :P