Silky Soy Milk Pudding with Ginger Syrup

What you need

• 2 sheets gelatin sheets, about 4 g in total
• 450 ml (2 cups) unsweetened soy milk, good quality, plus cold soy milk for serving, optional
• 40 g (3 tbsp) rock sugar, or white sugar
• 10 g (1 tbsp) dark brown sugar
• 240 ml (1 cup) water, for the sugar water
• 10 g (1/3 oz) fresh ginger, peeled and thinly sliced

Method

Restated from the original video

1. 1

   Hydrate the gelatin sheets in cold water until floppy, 10 min.

2. 2

   Warm the soy milk in a small pot over medium-low heat until steam rises and tiny bubbles form at the edge. Do not let it boil.

3. 3

   Squeeze the water out of the gelatin and stir the sheets into the soy milk until fully dissolved.

4. 4

   Pour the mixture through a sieve into a clean dish. Skim off any bubbles with a spoon so the top sets smooth.

5. 5

   Cool for 20 min, then cover and chill until set, 3-4 hours.

6. 6

   For the ginger sugar water, bring the rock sugar, brown sugar and water to a boil in a small pot, then simmer for 5 min.

7. 7

   Add the ginger and simmer until it tastes sweet and gingery, 5-10 min. Cool, then chill.

8. 8

   Scoop the pudding in thin, wide curls with a shallow ladle into bowls. Pour the cold ginger sugar water over, or use cold soy milk for a plainer bowl.

Imported from delightfulplate.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.