First measure 500 ml of soy milk with vanilla flavor (chocolate also tastes very good) in a measuring cup, put about 5 tablespoons of it in a bowl and stir in the cornstarch until smooth. Bring the rest of the soy milk to the boil. Depending on the soy milk manufacturer, it may be necessary to sweeten the milk.
When the soy milk boils, take it off the stove for a moment, quickly stir in the starch mixture, put everything back on the stove and bring to the boil.
If the pudding is intended as a main course, serve immediately. However, if you want to serve it as a dessert, immediately pour it into dessert bowls rinsed with cold water, let it cool down to room temperature and then put it in the refrigerator if necessary.
Tips:
To avoid skin on the pudding, cover with cling film immediately after transferring it to the dessert bowl (avoid the formation of air bubbles as far as possible). Instead of rinsing the dessert bowls with cold water, you can also put them briefly in the freezer. If you want, you can refine it with a pinch of salt and turmeric.
Ingredients
Print Recipe
Pin Recipe