Heat the soy milk up until it boils for a minute (keep stirring in between to avoid burning). In a bowl, mix the gypsum powder and hot water, until it’s completely dissolved. *Add the corn starch into the mixture and mix until even. *
In a separate container (use a ceramic bowl as the cooling process will be distributed more evenly), scoop the mixture into the centre of the container. Pour the boiled soy milk into the container and stir the mixture into the soy milk very quickly while it’s hot, this prevents coagulation before the pudding is completely even (try achieve in under a minute).
Cover the container and let it sit for 30 minutes – do not move the container, the slightest movement can cause irregularity in texture during coagulation. The longer it sits, the firmer the pudding will be.Suggestions:
The trick when serving is to use a sharp and large spoon to scoop pudding up into a serving bowl without breaking it. Serve hot or cold (refrigeration), with toppings and a simple brown syrup, sometimes flavoured with almond or ginger.
When served cold, it won’t be as smooth as it is when it’s warm. Try eat it as fresh as possible.
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