Ingredients for Sichuan Iced Tofu Pudding: Soybeans 1 cup, Clear Water 1200ml, Gelatin 5g, Sweet Potato Starch 1 tablespoon, Fermented Rice (Laozao) 2 spoons, Goji Berries to taste, White Sugar 3 spoons.
Method of Making Sichuan Iced Tofu Pudding: Step 1: Soak one cup of soybeans in water for at least 4 hours. If the weather is hot, place in the refrigerator.
Step 2: Put the beans into a soy milk machine, select 1200ml of water, wet beans! Start the machine.
Step 3: After the soy milk is ready, let it cool down to around 80 degrees Celsius, dissolve the gelatin with cold water, just enough to dissolve it.
Step 4: Pour the mixed soy milk into a rice cooker, then add the gelatin, stir gently two or three times. Press the keep-warm button on the rice cooker, and it will set in 15 minutes.
Step 5: After the tofu pudding is ready, cool it down and place it in the refrigerator for later use.
Step 6: Boil one and a half bowls of water, add white sugar to make sugar water, then add fermented rice and goji berries.
Step 7: Mix sweet potato starch with water, pour it into the fermented rice mixture to thicken the sauce. After preparing the sauce, place it in the refrigerator for later use.
Step 8: When both the sauce and tofu pudding are cooled, mix them together and stir well. This results in a bowl of refreshing and delicious iced tofu pudding.
Step 9: Traditional Sichuan people enjoy eating iced tofu pudding in the summer. Back then, there were not as many refreshing drinks, and iced tofu pudding was considered a rare treat.
Step 10: For modern Sichuan people, iced tofu pudding is not only delicious but also a sentiment and a memory of the taste of the past.
Cooking Tips for Sichuan Iced Tofu Pudding: The sauce should be thin, second-grade thickening, which will become thicker when cooled. When added to the tofu pudding, the consistency will be just right! Every dish has its own secret, and I have little tricks for each of my dishes. You can search for ‘Sichuan Snacks’ to directly view my recipes!
