serves
4-6
prep
5 minutes
cook
30 minutes
difficulty
Mid
serves
4-6
people
preparation
5
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 3 cup fresh soy milk (see note)
- ½ tbsp cornstarch
- ¼ cup water
- ¼ tsp glucose delta lactone/GDL (see note)
Syrup
- 1 cup brown sugar, firmly packed
- ½ cup water
- 5 thick slices of ginger
Setting time: 30 minutes
Instructions
- Make the syrup by placing the brown sugar, ½ cup water and ginger slices into a small saucepan and heating on low for 10-15 minutes. Allow to cool in the saucepan, and remove ginger before serving.
- In the meantime, bring the soy milk to a boil in a large saucepan then turn down to a simmer, stirring frequently to prevent it from burning.
- In a large, heatproof bowl, mix together the cornstarch and ¼ cup water. Have your GDL on hand in a separate small bowl. Once the soy milk is very thoroughly hot, turn off the heat.
- Now you’re ready to combine all the elements. Stir the cornstarch and water mixture again and add the GDL and mix. Working quickly but carefully, pour the hot soy milk over the top. The motion of the pour will evenly mix the cornflour/GDL mixture with the soy milk. Cover with a tea towel or a lid. The pudding will start to set immediately - allow to set for 20-30 minutes until fully firm. Serve warm, with the ginger syrup.
Notes
• GDL (glucono delta lactone) is a soy milk coagulant, similar to nigari or gypsum. You can find it at select specialty grocers or purchase it online.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
