Mulberry-leaved soy milk yanggaeng with a savory scent
I made sweet red bean jelly with mulberry leaf powder and chestnuts. It's savory and has a nice color. When I don't have an appetite during the day, it's really good for snacks. Make healthy snacks and share them together.
1 serving
Within 999 minutes
푸키베베
Ingredients
  • agar
    1TS
  • Water
    2cup
  • Soymilk
    1cup
  • white sediment
    500g
  • white sugar
    2TS
  • Starch syrup
    2TS
  • mulberry leaf powder
    1.5TS
  • Water
    3T
  • tasty chestnut
    80g
Cooking Steps
STEP 1/7
Put 2 cups of water in 1 tablespoon of powdered agar and soak for more than 3 hours. It's quite a lot.
STEP 2/7
Prepare enough white sediment and soy milk.
STEP 3/7
Prepare the chestnuts in a mold. I'm ready even with a square frame!
STEP 4/7
Heat it over medium heat and melt the agar
STEP 5/7
If you just put in the mulberry leaf powder, it can clump together and ruin it. Fold it in the water and put it in. Then, divide the soy milk about three times and stir it slowly. Soy milk is made of protein, so if you put it in at once, it can harden quickly, so you can put it in separately.
STEP 6/7
When it boils to a certain extent, add a small amount of white sediment and boil it over a low heat. When it gets thick, turn off the heat and put it in a mold and harden it in the refrigerator.
STEP 7/7
Put it on and complete.
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