Soybean Milk Agar-Agar

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I was not particularly excited about reviewing The Healthy Family Cookbook; anything healthy can’t be that wonderful. But then I like Cecilia Tan’s Penang Peranakan cookbook, and mine is an old and tattered copy because I often refer to it when I am not sure of a recipe and I can’t get my mom on the phone. So, I was willing to check out the book.

Cecilia is a Penangite, and most of the dishes she featured on The Healthy Family Cookbook is familiar to me. And as I turned the pages, I found many recipes that I wanted to ear-mark and try out.

I love Ginger Fried Rice, and so I featured in the the book review I did in StarTwo today. Check out the review in Kuali, and find out how you can get a 20% discount for the book.

But the recipe that I like most is Cecilia’s Soybean Milk Agar-Agar. In her notes, she wrote that it’d be a nice change from the usual coconut milk jelly, and she was right. It’s rich and creamy, and still feels real healthy… never mind the amount of sugar in it.

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It’s also real quick to do if you buy ready-made soybean milk. I like the jelly well enough, but I also like my soybean milk with palm sugar, not white sugar. And in Penang, the stalls sell Michael Jackson soybean milk – ie soybean milk with cincau (black herbal jelly). So, I just decided that I’ll make my soybean milk jelly the way I like them with my drinks.

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For the palm sugar version, just substitute the white sugar with 200g palm sugar. I added 200g of cincau to the soybean milk jelly, but you can use any amount you like. They are real pretty with the cincau, and the cool cincau is a good addition, especially in this blistering hot weather.

The basic recipe is below :

SOYBEAN MILK JELLY
(The Healthy Family Cookbook by Cecelia Tan)

Ingredients
25g agar-agar, soaked to soften
1 1/2 litre of soybean milk
4 pandan leaves,knotted
75g sugar
1 tsp vanilla essence

Method
Combine agar-agar, soybean milk and pandan leaves in a saucepan. Cook over low heat. Stir until agar-agar dissolves. Add sugar and cook until completely dissolved.

Add vanilla essence. Stir well. Remove from heat. Pour into jelly moulds. Refrigerate.

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5 Responses to “Soybean Milk Agar-Agar”

  1. Alisa Says:

    Yum! What a wonderful treat! A friend of mine gave me some agar-agar and I was a little scared to go about it, but I would love to try your recipe! Thanks for sharing how to go about it!

  2. sandra Says:

    yum i like the cincau one :) just ate it haha.

  3. anna Says:

    These are beautiful! I really like agar-agar and definitely love soy milk…I think I need to make more agar treats!

  4. PopCorn Says:

    too bad, i didn’t see any in Spore.

  5. Hungry Caterpillar Says:

    Hi PopCorn, It’s a konyakyu jelly mould… the light plastic ones that are real cheap here in KL.

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