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4 Serves
77 Mins
Prepare the soy milk base by blending soaked soybeans with water and straining the mixture through a cheesecloth into a large pot.
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TunisianVitamin E
16 mg / 15 mgVitamin K
46 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
119 µg / 400 µgCalcium
366 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
862 mg / 4,700 mgSodium
188 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
41 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
49 g / 50 gSaturated Fat
1 g / 20 gCholesterol
11 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Bring the soy milk to a gentle boil in a saucepan, skimming off any foam that rises to the surface.
Dissolve the gypsum coagulant in a small amount of water in a heat-proof bowl, then pour the hot soy milk into the bowl from a height to ensure proper mixing.
Let the mixture sit undisturbed for 10 minutes to allow the pudding to set into a delicate, silky texture.
Prepare the ginger syrup by simmering water, sugar, and sliced ginger in a saucepan until the sugar is fully dissolved.
10
g61
g6
g
Japanese