Today I made ‘Corn Starch Milk Jelly’ using Soy Milk and served with Muscovado Syrup, which is called ‘Kuromitsu’ (黒みつ) in Japanese. If you like ‘Kinako’, finely ground Roasted Soy Beans, it is a lovely addition. You can set the jelly in serving glasses OR jelly moulds. Today I set it in a container and scooped out the set jelly to serving bowls. You might be interested in Agar Soy Milk Jelly.

Makes

2 Servings

Ingredients

300ml Soy Milk
1 to 2 tablespoons Sugar
3 tablespoons Corn Starch *1 tablespoon is 15ml
1/2 teaspoon Vanilla Extract

Muscovado Syrup
2 tablespoons Muscovado (Very Dark Brown Sugar) *firmly packed
1 tablespoon Water

Method
  1. Place Soy Milk, Sugar, Corn Starch and Vanilla in a saucepan, and mix well. Heat over medium low heat, stirring frequently with a spatula, and bring to the boil. When the mixture is thick and gooey, remove from the heat.
  2. Pour the mixture into a container, serving glasses OR jelly moulds, and set aside to cool. When cooled, cover with lids OR plastic food wrap if necessary, and leave in the fridge until completely set.
  3. *Note: Avoid any water gets in the jelly due to condensation. Water softens the mixture and ruins the jelly.
  4. To make Muscovado Syrup, place Muscovado and Water in a small heat-proof bowl. Bring to the boil in the microwave and stir well. The syrup will thicken when cooled.
  5. Pour the Muscovado Syrup over the Soy Milk Jelly, add some ‘Kinako’ (Finely Ground Roasted Soy Beans) if you have it, and enjoy. The photo below is the same jelly set in a serving glass.