Soy Milk Pudding

Our favorite taho takes on a delightful jelly form with this refreshing, palate-cleansing pudding.

Serves 6

1/3 cup cold soy milk
1 tablespoon gelatin
1 1/3 cups soy milk
2 tablespoons sugar
a pinch of salt
1/2 teaspoon vanilla
6 (1/3 cup-capacity) ramekins or bowls

For the syrup
1/2 cup brown sugar
1/3 cup water

2 tablespoons small sago
brown sugar syrup for drizzling

1  In a small saucepan, place soy milk and sprinkle gelatin; let stand for 5 minutes.

2  Over low heat, stir gelatin to dissolve. Add soy milk, sugar, salt, and vanilla; mix well. Divide soy milk mixture equally among ramekins or bowls. Cover and refrigerate for at least 5 hours or overnight.

3  In another saucepan, combine brown sugar and water. Boil until sugar dissolves and turns into a syrup. At the same time, cook sago according to package directions. To serve, top each bowl with a spoonful of cooked sago. Drizzle with brown sugar syrup.

Photography by Patrick Martires | Styling by Rachelle Santos | Got questions? email them to our food editor at rachelle.santos@summitmedia.com.ph

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