Read full review
2013-12-18
573 views
Silky, smooth pudding. This is one beancurd you can't get elsewhere. There have been online debates going around saying that Lao Ban uses powder mix instead of authentic soya bean. Whether this is true or not, it really doesn't matter so long this is a tasty dessert and from the crowds and queues 24/7, does it even bother consumers? Even if it's powder mix, I must take my hat off to Lao Ban for coming up with such an innovative recipe and recreating it into something sensational.The unique thing
Silky, smooth pudding. This is one beancurd you can't get elsewhere. There have been online debates going around saying that Lao Ban uses powder mix instead of authentic soya bean. Whether this is true or not, it really doesn't matter so long this is a tasty dessert and from the crowds and queues 24/7, does it even bother consumers? Even if it's powder mix, I must take my hat off to Lao Ban for coming up with such an innovative recipe and recreating it into something sensational.The unique thing about this beancurd is the layer of 'skin' on top that somehow adds texture and flavour to the dessert. It reminds me of the steamed milk pudding from Yee Shun in Hong Kong. I did some reading and found out that the milk skin is created by heating up milk or in this instance, soy milk.
Just look at how smooth the texture is. Makes me want to gulp down a few more bowls. It isn't overly sweetened so you don't get sick easily from eating too much of it. My family enjoys this dessert as much as I do and you just have to try it to find out.
Post
