Gluten-Free Tau Huay (Soy Pudding) with Ginger Syrup

Ingredients

• 4 cups Soy Milk (unsweetened)
• 1 tsp Gellan Gum
• 1/4 cup Water
• 5.08 cm Ginger
• 1/2 cup Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dissolve the 1 tsp gellan gum in the 1/4 cup water in a small bowl. Stir well with a spoon or whisk until the gellan gum is completely dissolved and no lumps remain.
2. 2Pour the 4 cups unsweetened soy milk into a medium heavy-bottomed pot. Heat the soy milk over medium heat (approximately 82.22-87.78°C / 82-88°C), stirring occasionally, until small bubbles appear around the edges and it just begins to simmer. Do not let it boil vigorously.
3. 3Reduce the heat to low (approximately 65.56-71.11°C / 65-71°C). While continuously stirring the soy milk with a whisk, slowly pour in the dissolved gellan gum mixture. Continue to stir gently for 2-3 minutes until the mixture slightly thickens and coats the back of a spoon.
4. 4Carefully pour the soy pudding mixture into four individual serving bowls or ramekins. Let the bowls cool on the counter for 15 minutes before transferring them to the refrigerator. Chill for at least 2 hours, or until the pudding is completely set and firm to the touch; chilling is essential for the gellan gum to fully activate and create the desired silky texture.
5. 5While the pudding chills, prepare the ginger-sugar topping. Peel the 5.08 cm ginger and slice it thinly into 0.3175 cm (0.3 cm) rounds. In a small saucepan, combine the sliced 5.08 cm ginger and the 1/2 cup sugar.
6. 6Heat the ginger and sugar mixture over medium-low heat (approximately 121.1-135°C / 120-135°C), stirring frequently, for 5-7 minutes. Continue heating until the sugar melts and forms a thick, amber-colored, syrupy consistency. Remove from heat immediately to prevent burning.
7. 7Once the soy pudding is thoroughly chilled and set, spoon the warm ginger-sugar mixture over each individual serving. Serve immediately.

Substitutions

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