Soy milk at room temperature (sweetened or unprocessed)
4 g (2 teaspoons)
Use any toppings you like such as
Store bought anmitsu syrup (or honey, condensed milk, diet sweetener)
Cooked sweet adzuki beans
Bring 500 ml of soy milk at room temperature, powdered kanten and sugar in a large sauce pan. Stir with a wooden spatula over medium heat and heat for 2 minutes to dissolve the kanten and sugar (ensure that the mixture does not burn at the bottom).
Tilt the sauce pan and check the bottom of the pan to see if there is any powdered kanten left! If it hasn't melted yet, continue heating.
After checking if the kanten has completely dissolved, remove from heat. Add the remaining 500 ml of soy milk and stir with a wooden spatula.
Transfer to a bowl or tupperware container and leave to cool (if the fridge has a enough room to accommodate the pan, leave the mixture in the pan). If you find any bubbles or fine film on top, remove. The result will look better.
Spoon to a serving dish once the mixture is set. Serve with your favorite toppings.
Story Behind this Recipe
I love the texture of douhua, but my daughter doesn't like the ginger in it. I wanted to figure out how to make douhua easily without ginger. If the mixture sets soft, it might yield some water after served. If it is too hard, the texture isn't great. This ratio of soy milk and powdered agar-agar is the best to me.
If you use soy milk at room temperature, you can control the temperature of the mixture easily. The reason why only half of the soy milk is heated because it is easier to dissolve agar-agar-powder this way. If you don't want to bother, heat all the soy milk from the start.