Tofu Pudding with Ginger Syrup (พุดดิ้งเต้าฮวยซอสขิง)

1.Prepare the pudding. Rinse the soybeans thoroughly, then soak in 500 g water for about 2 hours. Blend until smooth and strain to extract the soy milk. Reserve 30 g of the soy pulp for the crumble.

2.Mix the sugar and cornstarch together. Add to the soy milk along with the pandan leaf and stir well.

3.Cook over medium-low heat, stirring constantly to prevent scorching, until the mixture thickens and is fully cooked.

4.Bloom the gelatin in 80 g water and let stand until softened.

5.Once the soy mixture is cooked, remove from heat and discard the pandan leaf. Stir a small portion of the hot mixture into the gelatin until dissolved, then pour back into the pot and mix thoroughly.

6.Pour into molds and allow to cool. Refrigerate for at least 2–3 hours until fully set.

7.Prepare the soy pulp crumble by mixing the reserved soy pulp, butter, sugar, flour, and black sesame seeds until combined.

8.Spread thinly onto parchment paper and bake at 180°C for about 15 minutes, or until golden. Let cool, then break into small pieces.

9.Make the ginger syrup by simmering water, brown sugar, and ginger slices until dissolved and slightly thickened. Let cool.

10.Unmold the pudding into serving bowls. Spoon over the ginger syrup, sprinkle with soy pulp crumble, and serve with fried dough sticks. Garnish with pandan leaves.