Longan Soybean Milk Pudding 龙眼豆花布丁

心血来潮做龙眼豆花布丁来吃。😘

剩下的豆浆果冻，我用燕菜模具做👆，底部我用剩下的龙眼糖水，加入椰糖和燕菜粉，煮滚后倒入已经凝固的豆浆果冻，再放进冰箱冷藏。

Longan Soybean Milk Pudding 龙眼豆花布丁

Ingredients:

Water 2400ml

Soya Milk 1000ml

Evaporated milk 1 tin

Syrup longan 1 tin

Agar-Agar Powder 25g

Rock Sugar 250g

Pandan Leaves

材料：

清水 2400ml

豆奶 1000ml

淡奶 1罐

罐头龙眼 1罐

燕菜粉 25克

冰糖 250克

斑斓叶

Method:

1. Prepare jelly cups and put 1pcs longan in each cup.

2. Boil water, rock sugar, agar-agar powder and pandan leaf, keep stirring to prevent clumps.

3.Turn off heat. Then discard the pandan leaves. Cool for 15 minutes.

4. Add in the Soy milk and Evaporated creamer.  Stir evenly.

5. Pour into jelly cups. Leave to cool before putting into fridge to chill.

6. Put 3-4 pcs longan in each cup and scoop in 3-4 tsps of longan syrup in each cup. 

7. Chill for at least 2 hours to completely set.

食谱参考： She's Kitchen

Happy Making!