MATERIALS:
1 packet gelatin powder white.
200 grams of silken tofu, drain and puree.
100 grams of sugar.
600 cc of soy milk.
Y8 teaspoon salt.
200 grams of canned lychees, drained.
CARAMEL SAUCE GINGER:
100 grams of sugar.
250 cc of water.
2 inches ginger, grated and squeezed the water by 2 tablespoons.
KNOW HOW TO MAKE THE CARAMEL PUDDING:
1. Mix gelatin powder, sugar, and salt. Pour the soy milk and stir
2. Enter the silken tofu, stir well and bring to a boil over medium heat, stirring frequently until cooked. Lift.
3. Stir continuously until the steam is lost and the warm dough. Pour into baking dish bowl shape. Allow to harden. Serve
with caramel sauce.
4. Sauce: Heat the sugar in a pan until melted. Add water and ginger, stir well, remove from heat.
For 4 Fruit
Energy: 185 Calories / servings
1 packet gelatin powder white.
200 grams of silken tofu, drain and puree.
100 grams of sugar.
600 cc of soy milk.
Y8 teaspoon salt.
200 grams of canned lychees, drained.
CARAMEL SAUCE GINGER:
100 grams of sugar.
250 cc of water.
2 inches ginger, grated and squeezed the water by 2 tablespoons.
KNOW HOW TO MAKE THE CARAMEL PUDDING:
1. Mix gelatin powder, sugar, and salt. Pour the soy milk and stir
2. Enter the silken tofu, stir well and bring to a boil over medium heat, stirring frequently until cooked. Lift.
3. Stir continuously until the steam is lost and the warm dough. Pour into baking dish bowl shape. Allow to harden. Serve
with caramel sauce.
4. Sauce: Heat the sugar in a pan until melted. Add water and ginger, stir well, remove from heat.
For 4 Fruit
Energy: 185 Calories / servings
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