Soy Milk Agar Jelly (Yanggeng)
Rich and Creamy Soy Milk Agar Jelly
Today, I’m sharing a delightful recipe for ‘Soy Milk Agar Jelly’, also known as ‘Duyu Yanggaeng’. Unlike traditional red bean paste agar jelly, this version uses soy milk for a wonderfully creamy and nutty flavor. Many children are hesitant to eat red beans, but they absolutely adore this version because of its appealing taste and texture. It’s a perfect treat for kids or for any special occasion.
Agar Jelly Ingredients
- 1 Tbsp powdered agar-agar
- 500g white bean paste (Baek anggeum)
- 2 cups water (400ml)
- 2 cups our bean soy milk (400ml, use sweetened or unsweetened to your preference)
Sweetening Ingredients
- 2 Tbsp corn syrup (60ml)
- 2 Tbsp sugar (30g, adjust sweetness to your taste)
- 2 Tbsp corn syrup (60ml)
- 2 Tbsp sugar (30g, adjust sweetness to your taste)
Cooking Instructions
Step 1
Begin by preparing the agar-agar, the base of your jelly. In a pot, combine 2 cups (400ml) of cold water and 1 tablespoon of powdered agar-agar. Whisk thoroughly to prevent clumps. Let this mixture soak for at least 10 minutes, or up to 3 hours. This hydration step is crucial for the agar-agar to fully dissolve later.
Step 2
Once the agar-agar has hydrated, place the pot over medium heat. Stir continuously with a spatula to ensure the agar-agar dissolves completely without sticking to the bottom. Continue heating until the liquid reduces by about one-third. This concentration will give the jelly the right texture.
Step 3
When the agar-agar is fully dissolved and the liquid has thickened slightly, add 2 tablespoons (30g) of sugar and stir until it completely dissolves. Next, gradually add the 2 cups (400ml) of soy milk you prepared, pouring it in small portions while stirring. Adding it all at once can cause lumps, so be patient.
Step 4
Reduce the heat to low. Using a silicone spatula, keep stirring the mixture constantly to prevent it from sticking to the bottom. As the mixture begins to bubble and thicken slightly, add the 500g of white bean paste and stir until it’s smoothly incorporated and lump-free. From this point, it’s important to stir diligently for about 20-30 minutes until the mixture becomes quite thick and holds its shape when stirred. Once it reaches this thick consistency, stir in the remaining 2 tablespoons (60ml) of corn syrup and cook for another 5 minutes to add shine and sweetness.
Step 5
Pour the prepared jelly mixture into your chosen mold (a square pan or any shaped mold will work). Use the spatula to smooth the top surface for a neat finish. Allow the agar jelly to cool at room temperature for half a day to a full day, or refrigerate for about 1 hour until firm.
Step 6
Once the agar jelly is set and firm, carefully unmold it. Use decorative cookie cutters (like stars, hearts, or flowers) to create beautiful shapes. Your delicious and creamy soy milk agar jelly is now ready! It makes a wonderful homemade gift or party favor.
