Soy Milk Fen-Guo with Rice Milk
Using a blend of soy milk, sweet potato starch, potato starch, and kudzu powder, this dish is cooked via microwave to create a chewy, silky soy milk jelly. Once cooled and cubed, it is served drizzled with rich, aromatic rice milk for a soothing and delicious dessert.
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🍳 Cooking Flow
Heat soy milk until slightly warm, mix with sweet potato starch, potato starch, and kudzu powder, then strain. → Return to the pot and stir over low heat until it starts to clump; turn off the heat and whisk rapidly into a white, paste-like consistency. → Pour into a heat-resistant dish, smooth the surface, and microwave on low power for 6 minutes with a bowl of water on the side until fully cooked. → Cover with aluminum foil to cool, cut into pieces, and serve drizzled with rice milk.
Cooking Steps
Brief Cooking Order
Heat soy milk until slightly warm, mix with sweet potato starch, potato starch, and kudzu powder, then strain. → Return to the pot and stir over low heat until it starts to clump; turn off the heat and whisk rapidly into a white, paste-like consistency. → Pour into a heat-resistant dish, smooth the surface, and microwave on low power for 6 minutes with a bowl of water on the side until fully cooked. → Cover with aluminum foil to cool, cut into pieces, and serve drizzled with rice milk.
Introduction
Using a blend of soy milk, sweet potato starch, potato starch, and kudzu powder, this dish is cooked via microwave to create a chewy, silky soy milk jelly. Once cooled and cubed, it is served drizzled with rich, aromatic rice milk for a soothing and delicious dessert.
Step 1
Pour soy milk into a pot and heat over low heat until slightly warm to the touch (approx. 60-70°C; do not bring to a boil), then turn off the heat.
Step 2
Place the sweet potato starch, kudzu powder, and potato starch into a large bowl and mix well.
Step 3
Pour the warm soy milk into the starch mixture and stir until dissolved. Strain the mixture and return it to the pot for a smoother texture.
Step 4
Cook over low heat, stirring constantly. Once you see the bottom of the pot beginning to clump, turn off the heat immediately and use the residual heat to stir vigorously until it turns into a white, paste-like consistency.
Step 5
Pour the paste into a deep, heat-resistant baking dish. Use a spatula dipped in water to smooth out the surface.
Ingredients List
Important Notes
⚠️ When heating the soy milk, be careful not to let it boil. Just heat it until it is slightly warm to the touch (approx. 60-70°C) to prevent the starches from cooking too quickly and clumping unevenly.
💡 When spreading the mixture in the heat-resistant dish or cutting the finished product, wetting your tools and cutting board with a little water effectively prevents sticking.
✨ It is recommended to cover the dish with aluminum foil rather than plastic wrap after removing it from the microwave to prevent dehydration while cooling.
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