Soy Milk Fen-Guo (Soy Milk Jelly)
ID: 541dda2b...
Using rich soy milk instead of traditional water, combined with a blend of sweet potato starch, potato starch, and arrowroot starch, this Fen-Guo has a natural soy aroma and an incredibly chewy texture. Served with slow-cooked San-On (brown sugar) syrup and fragrant toasted soybean flour, it is a perfect refreshing treat for hot summer days.
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🍳 Cooking Flow
Whisk the soy milk and the three types of starches in a pot until smooth, then heat over low heat while stirring continuously until thickened and lump-free. → Pour the starch mixture into a greased container, steam in an electric steamer until cooked, and set aside to cool. → Boil brown sugar, raw sugar, rock sugar, and water to create the black sugar syrup, then set aside to cool. → Cut the cooled Fen-Guo into cubes, drizzle with the syrup, and sprinkle with soybean flour to serve.
Cooking Steps
Brief Cooking Order
Whisk the soy milk and the three types of starches in a pot until smooth, then heat over low heat while stirring continuously until thickened and lump-free. → Pour the starch mixture into a greased container, steam in an electric steamer until cooked, and set aside to cool. → Boil brown sugar, raw sugar, rock sugar, and water to create the black sugar syrup, then set aside to cool. → Cut the cooled Fen-Guo into cubes, drizzle with the syrup, and sprinkle with soybean flour to serve.
Introduction
Using rich soy milk instead of traditional water, combined with a blend of sweet potato starch, potato starch, and arrowroot starch, this Fen-Guo has a natural soy aroma and an incredibly chewy texture. Served with slow-cooked San-On (brown sugar) syrup and fragrant toasted soybean flour, it is a perfect refreshing treat for hot summer days.
Step 1
Prepare all ingredients. Whisk the sweet potato starch, potato starch, arrowroot starch, and unsweetened soy milk in a pot until thoroughly dissolved and free of lumps.
Step 2
Heat the mixture over low heat, stirring constantly with a whisk to prevent scorching or clumping at the bottom.
Step 3
Continue stirring until the mixture becomes thickened, lump-free, and translucent, then turn off the heat.
Step 4
Pour the starch paste into a heat-resistant container lightly greased with oil, and smooth the surface with a spatula or spoon.
Step 5
Place in an electric steamer, add 1 cup (240ml) of water to the outer pot, and turn on the switch to steam until cooked through.
Ingredients List
Important Notes
⚠️ When mixing the starch, it must be done while the liquid is cold; heating the soy milk beforehand will cause the starch to clump.
🔥 You must use low heat throughout the cooking process and scrape the bottom of the pot with a spatula to prevent scorching.
💡 Arrowroot starch provides a unique smooth mouthfeel. If unavailable, you can substitute with lotus root starch or tapioca starch, though the texture may vary slightly.
✨ When cutting the Fen-Guo, wetting the knife will prevent sticking and result in cleaner, more professional-looking cubes.
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