Sunday, August 24, 2014

B&W Soya Pudding, the Perfect Match 黑白布丁,绝配!

Bi-lingual | 双语版

If you are a local KL folk like me, you would probably  know what is a B&W drink, which is basically soy milk mixed with cincao, a type of black jelly. Most coffee shops, aka kopitiam, would serve this drink on their menu. It is one of my little E's favourite drinks, influenced by his daddy.

Since the weather has been so hot lately and little ones had been behaving well, I though of rewarding them with something they like, so many a cold soy milk cincao pudding seems a perfect choice for a weekend treat. Since I have some really cute moulds, they are put to good use. Aren't they looking really cute?

It's so easy, you can even make it everyday.

炎热的午后,何不来一客冰凉的布丁消暑?我家小哥哥最爱黑白饮料 -- 豆奶凉粉,所以我灵机一动把他爱的饮料和布丁结合,成了今天这个黑白布丁,绝配也..

Preparation Time: 5 min
Cooking Time: 5 min
Serving for: 8 small bowls / 2 ice cube trays

• 1 
packet / 10gm of jelly powder 啫喱粉一包

• Half packet of cincao / black jelly  凉粉半包
• 750ml of soy milk  豆浆750ml
• 250ml of water  水250ml
• 100gm-200gm sugar (adjust according to your liking)  糖一百克 (随意)

The Making:

1. Cut the cincao into small cubes, drop sine cubes into eaxh mould. 凉粉切片,随意放入模型内。

2. Mix the jelly powder into the water and soy milk in a clean pot, bring to boil on high heat and stir constantly. Once boiled, turn to low heat and continue stirring. 把啫喱粉混入水和豆浆,大火煮滚后转小火,期间不断搅拌以免啫喱凝固。

3. Scope some jelly mixture into the mould, let cold before put them into the fridge. Let it rest for at least 30 minutes before serving. 把啫喱液均匀倒在模型里,冷却后放入冰箱,等至少半小时后即可个享用。


Mini B&W pudding in our little Musée Hansi cups from France. :)

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