Jellied Soy Pudding With Ginger Syrup

Growing up in Vietnam, I never heard the word, dessert. We have a few sweet dishes, like bean soup (che dau), or fruit is always present after each meal. Soy milk jellied or (dau hu nuoc duong) is a Vietnamese signature dish to serve anytime of the day. On a cold-rainy day in Vietnam, tofu pudding is everybody's favorite. The tradition of making tofu pudding using the gypsum powder agent to coagulate soy milk requires a skillful cook to master it. After trying a few times and failing, I found another way to make this dessert using agar agar powder, or unflavored gelatin can be substituted for the gypsum powder to make the soy milk jelled and much easier to make. With this recipe, the soy pudding can be eaten chilled or at room temperature. Adding soy milk into the daily diet is a good thing.
Ingredients:
12 cups vanilla soy milk (Kirkland brand)
2  tsp agar-agar powder or unflavored gelatin*
1/4 cup water
Ginger syrup:
1 cup sugar
1 cup hot water
One 2-inch length fresh ginger, peeled, sliced
Maple syrup or nectar sugar can be substitute for ginger syrup
Directions:
In a saucepan over medium heat, bring the soy milk to a boil.

 Mix the agar-agar with water.

Add into the hot soy milk and simmer for 7 minutes.

 Drain soy mixture through a sieve before pouring into individual cups. Refrigerate before serving.

To make ginger syrup

Place sugar, and sliced ginger into a saucepan. Cook over low heat, watching carefully to prevent burning and scorching.

 Shake and swirl the pan until the sugar becomes liquid and caramel-colored (about 3 to 4 minutes).

Quickly add hot water to the sugar; swirl the pan until the mixture combines. Continue cooking on low heat for another 4 minutes.

Remove and let the ginger continue to steep in the hot liquid for 30 minutes. This ginger syrup can be refrigerated to use later for as long as a few months.

*Agar powder can be used depending on each cook's preference of the firmness of tofu pudding. Add one more cup of soy milk or use 1/2 tsp less of agar-agar powder for softer texture of the soy pudding.