豆奶布丁 Soy Milk Pudding

🌱 材料｜Ingredients

無糖豆漿 400ml

玉米澱粉 35g

細砂糖 25g

鹽 一小撮

黃豆粉 適量

Unsweetened Soy Milk 400ml

Corn Starch 35g

Sugar 25g

A pinch of salt

Toasted soy flour

步驟｜Steps

1️⃣ 將豆漿、玉米澱粉、糖與鹽倒入鍋中，攪拌至無顆粒。

Mix the soy milk, corn starch, sugar, and salt in a pot, then stir until completely smooth.

2️⃣ 開小火加熱，全程不停攪拌，煮至呈現酸奶般的濃稠流動狀。

Cook over low heat, stirring constantly to prevent burning, until it reaches a thick, yogurt-like consistency.

3️⃣ 趁熱倒入模具，冷卻後放進冰箱冷藏至少 2 小時。

Pour into molds while hot, allow to cool, then refrigerate for at least 2 hours.

4️⃣ 脫模後篩上黃豆粉即可享用。

Once set, unmold and sprinkle with toasted soy flour to serve.

⚠️ 避坑提醒｜Tips

• 全程小火且不停攪拌是成敗關鍵，可防止糊底與結塊。

Keep stirring over low heat throughout the process to prevent burning or clumping.

• 玉米澱粉為凝固主力，澱粉量 35g 為嫩滑口感，加到 45g 則會轉為 Q 彈。

Corn starch is essential for setting; 35g creates a creamy texture, while 45g makes it firmer and chewier.

• 若無額外添加牛奶或椰漿，成品會呈現天然濃郁的豆花質感。

Without added milk or coconut milk, the result will have a naturally rich, tofu-like texture.