Milk Pudding

Flavor: Milky; Cooking Method: Boiling; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Making Milk Pudding

Add sugar to the milk and stir well until the sugar dissolves.

Take pure lotus root flour, not the kind with added instant powder.

Add the lotus root flour to the milk and stir well.

Cook over low heat, stirring constantly in one direction until it thickens. Keep stirring even after it thickens.

Keep stirring until the thick paste becomes smooth and delicate, then turn off the heat.

Pour the mixture into a container with water and let it cool. Refrigerate for 1 hour. Wetting the container makes it easier to remove the pudding from the mold.

Roast the soybeans with salt. Roasting with salt ensures even heating and prevents the surface from burning.

After roasting, remove the salt from the soybeans. Don’t worry, the beans won’t be salty.

Grind the roasted soybeans into fine powder using the super fine grinding function.

Remove the cooled and solidified milk pudding from the mold.

Cut into pieces, coat the surface with soybean flour, and serve. It’s also delicious without soybean flour, but I prefer it with.