Jellied Soy-Almond Pudding

This jellied soy-almond pudding looks like soft Jell-O®. I created this recipe just to add more soy and nuts into my daily diet. I can enjoy this dessert without feeling guilty.
Equipment:
Soya power machine
Cheesecloth
Strainer
Container
6 qt pot

Ingredients:
1/2 cup dry soybeans, soaked overnight
1/4 cup raw almonds, soaked overnight
1 tsp agar powder
1/4 cup water
1 tbs vanilla
1/4 cup honey*
1 knob of fresh ginger about 1 1/2 inch length, chopped
Directions:

Drain the soybeans and almonds and place in the Soya machine. Add water as per machine instructions to make 1 batch of soybean milk.

Strain milk through cheesecloth. This will yield about 5 cups of soybean milk (the soybean-almond leftovers can be used to make bread or muffins). Add 1 cup of regular milk or water to make a 6 cup total

Pour milk into a pot and bring to simmer.

Mix the agar powder with 1/4 cup of water until dissolved. Add agar mixture, vanilla and honey into hot soybean mixture. Continue to simmer for 7 minutes. Remove from heat and ladle into individual containers. Let it jell. Then refrigerate.

*Add more honey or sugar if you want sweeter jelly.
To change the recipe with variety of beans like red, black or mung bean for divert taste and nutrition. Just replace 1/4 cup almond nuts for 1/4 cup what ever beans that your heart desire ; reduce the agar powder to 1 tsp.