Soy Bean Milk

I have not been making this as often as I was recently, so last weekend MIL "reminded" me to do it...

Sometimes I like to blend everything--soy beans plus pandan (screw-pine) leaves together. I would get green soy bean milk this way. But as the soy milk cools downs the colour would turn to yellowish green then to yellowish white, as you can see here and also the picture at the top

See? The light green colour which I like:

The method is still the very normal way we usually use to make soy milk, the only difference is I blended all the pandan leaves together. Although my blender doesn't need me to sieve the milk but I still sieve it through a muslin bag as I could still taste some very fine meal inside.

How much water being used is subjective to how thick/thin you want the milk to be. I like my soy milk to be thick, so I usually use 3 cups of water to 1cup of soy beans(soaked)...maybe a little more when I give the meal a second squeeze.

I'm really not an expert when it comes to anything in the kitchen, so you can refer to Wendy or Food-4tots for more explanations.   :P



Red Dragon Fruit Jelly

I've actually lost count of how many times I've made this... I found it on Wendy's blog long time ago and since not only Little Bear but also both my parents-in-laws enjoyed it, I've been making them quite frequently...Especially the first few months ever since I've first introduced it to them.

This time I blended the fruit in my blender coz I read somewhere that the seeds contained calcium (I forgot where). Then when I googled for it, this came up:

"Dragon fruits are high in antioxidants, which help to fight carcinogenic free-radicals from forming in the body. In addition, they are a good source of Vitamin C, and are rich in minerals, especially calcium and phosphorus. They are also low in calories and high in fiber, while the seeds are have high polyunsaturated fatty acids. Aside from its nutritional content, the fruit is also said to help excrete heavy metal toxins from the body and lower cholesterol and blood pressure. Dragon fruits are also known to be a natural laxative."

and also:

"The crunchy seeds have a nutty taste and are high in lipids, although they are indigestible unless chewed. "

So this time I made them like this:

Ingredients:

1 whole red dragon fruit

200gms rock sugar

lemon juice from 2 lemons (About 100ml--I like the flavour of lemon to be stronger)

1 packet of agar-agar strips (about 25gms)

2l water (Depends on how firm you want your jelly to be, actually my packet of agar-agar calls for only1.4L)


Method:

1. Bring 2L water with the agar-agar strips and rock sugar to a boil.  Simmer until all the agar-agar and sugar have dissolved.

2. Meanwhile, puree dragon fruit flesh with a blender. Mix in lemon juice.

3. Take the agar-agar off the fire.

4. Mix in fruit puree and pour into moulds to cool down.

5. Chill in the fridge before serving.


These are from my earliest attempt...see the differences of the ones with seeds and without?

 The ones using blended fruit will never look as good as these. The crushed seeds make them look dirty.