Amber bean milk vanilla pudding

Published Dec 21, 2021 at 16:11pm ET

Vegetarian pudding without eggs and milk ~lemon fragrance & sweet soybean milk plus amber nuts & cashew nuts, a small breakfast, to supplement the energy throughout the day!

Food Material List

1 Soy milk 300ml
2 Berry sugar 2 tablespoons + 1 teaspoon
3 Vanilla vanilla essence 1 ml
4 Lemon (dander) 12 pieces
5 corn starch 30g
6 Walnut 15g
7 Cashew 15g
8 Honey 2 tablespoons
9 butter 5g
10 water 500ml

Operational steps

1 Boil walnuts and cashew nuts in boiling water for 1 minute
2 Drink the boiled nuts, evenly coat them with sugar (1 tbsp), microwave for 3 minutes, take out the dough, add 1 tbsp sugar, microwave for 3 minutes again until the nuts are colored and fragrant.
3 Mix honey, 1/2 teaspoon sugar and butter, mix well and make syrup.
4 Sprinkle syrup evenly on nuts, microwave for the third time, and heat for 2 minutes on medium heat.
5 Remove the nuts and cool them. Amber nuts are ready.~
6 Rub some lemon peel, set aside
7 Bean milk with starch, stirring to a homogeneous solution without caking
8 Soybean milk starch solution into the pot, add lemon peel, vanilla essence, 1/2 teaspoon sugar, mix well, boil over medium and small heat.
9 Turn to low heat and cook until slightly sticky (notice stirring). Turn off the heat.
10 Transfer the cooked soybean milk viscous liquid into the pudding mould and let it cool.
11 When eating, mix with amber nuts prepared before eating.

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