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
- 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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