• 6 cups of soymilk
  • 2 teaspoons gypsum
  • 2 teaspoons corn starch
  • 1/3 cup milk
  • One 2-inch slice fresh ginger, peeled
  • 8oz rock sugar
  • 1 cup water



  1. Heat soymilk to a boil.
  2. Turn off heat and remove any foam bubbles from the top of soymilk.
  1. Separately, pour water into a bowl and mix the gypsum and starch together.
  2. Stir completely until all powder is dissolved into water.
  3. Pour the mixture into a pot.
  4. Pour the heated soymilk into the pot with the gypsum mixture. (Pour at a higher distance, about 1ft above the pot.)
  5. Cover pot with kitchen wrap and cool in refrigerator for 1-2 hours. Do not stir or freeze.
  1. Prepare ginger ingredients for the sweetener first.
  2. Boil ingredients until the water becomes a syrup-like consistency.
Serving Directions:
  1. Once pudding is cooled to a custard-like texture, serve with a shallow ladle into a serving bowl.
  2. Sweetener can be added immediately.

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