21 easy and delicious tofu and soya milk recipes

HOMEMADE SOYA MILK

1/21

If you use a soya bean-to-water ratio of 1:10, you should be able to get soya milk that is thicker than what most shops sell. Add pandan leaves during the boiling process and the beverage will smell heavenly.

Start by weighing out 210g of soya beans, to allow for up to 10g of wastage from picking out the discoloured ones.

Choose to filter the soya bean mixture after the boiling process to retain the maximum amount of nutrients in the final product. But this means more effort is required to stir the mixture during boiling - to prevent the soya pulp bits from sinking to the bottom of the pot and burning. Using a non-stick pot certainly helps.

Also, skim off the foam at the top to prevent the mixture from boiling over.

Instead of adding sugar directly to the pot of soya milk, make a sugar syrup to add to individual servings. This way, your family members can choose their own sugar level or enjoy the drink sugar-free.
INGREDIENTS
210g soya beans

2.375 litres of water (375ml water for soaking)

6 pandan leaves (22g), knotted

1/8 tsp salt
SUGAR SYRUP
INGREDIENTS
50g sugar

50ml water
EQUIPMENT
Blender, a pot large enough to boil 2 litres of water, a heat-proof container that can hold up to 1.5 litres of liquid, muslin cloth and sieve.
METHOD
1. Wash and rinse the soya beans thoroughly. Discard the discoloured ones.

2. Place the beans in a bowl and fill with 375ml of water. The beans should be covered with at least 5cm of water.

3. Soak the beans for five hours.

4. While waiting, prepare the sugar syrup. In a saucepan, add 50g of sugar and 50ml of water. Bring to a simmer and stir over low heat until the sugar is dissolved. Set aside to cool.

5. Rinse the beans again and discard the discoloured ones.

6. Place the beans in a colander or sieve to drain off excess water.

7. Place the beans in the blender.

8. Add 1 litre of water.

9. Blend for 1 1/2 minutes until the mixture is smooth.

10. Pour the mixture into the pot. Add the remaining 1 litre of water.

11. Turn on low heat and add the pandan leaves.

12. Skim off the foam and discard it.

13. Stir the mixture frequently over 20 to 25 minutes.

14. At the end, add the salt and let the mixture come to a gentle simmer and turn off the heat.

15. Discard the pandan leaves.

16. Line the sieve with the muslin cloth and use this to filter the soya bean milk into the heat-proof container.

17. When the remaining soya pulp has cooled, gently squeeze the muslin cloth to get more soya milk. You should be able to get 1.3 to 1.5 litres of milk.

18. Discard the pulp or save it for cooking such as making vegetarian patties or in stir-fries.

19. To serve, add sugar syrup to the cup before topping up with soya milk.

Serves three to four

TOFU PEAS CURRY

2/21

By Sudeshna Basu and Pradipta Kundu

INGREDIENTS

350g firm tofu, cut into bite-sized pieces

½ tsp cumin seeds

1 large onion, chopped

1 tbsp ginger paste

3 cloves garlic, finely chopped

1 tomatoes, chopped

½ tsp red chilli powder

1 tsp salt

1 tsp turmeric

1 tbsp cumin powder

1 tbsp coriander powder

1 cup peas

½ tsp vinegar

2 cups water

2 tbsp oil

5 stalks of cilantro leaves

4 stalks spring onions, finely chopped

DIRECTIONS

Heat some oil in a pan. Fry tofu until golden brown and set aside.
Heat some more oil in a pan and fry cumin seeds for 1 min, then add onions and
cook until golden brown.
Add ginger paste, garlic and tomatoes, stir well and add salt, turmeric, cumin and coriander powder. Cook until the oil separates from the masalas.
Add peas. Cook for 4-5 min.
Add water and bring to the boil. Add tofu and allow the curry to simmer for 3-4 min.
Add vinegar, garnish with cilantro leaves and spring onions.

*Pineapple was chopped into small cubes, combined with salt and turmeric powder and incorporated into the curry as part of the competition’s mystery ingredient challenge.

Read more: RECIPE: 6 curry recipes for a flavourful start to the weekend

All photography by Angela Guo

TOFU HORS D'OEUVRES WITH TOFU RICOTTA

3/21

By Ng Wei Chee and Darwin Gosal

INGREDIENTS

1 block tau kwa
2 tbsp Mazola corn oil
3 tbsp semolina flour
2 egg whites
1/8 cup nutritional yeast
1 tbsp mayonnaise
1 tbsp parmesan cheese
1 tbsp water
½ tsp garlic powder
1/8 tsp lemon juice
50g peas
¼ avocado
¼ lemon
1 sprig mint
3 slices parma ham
3 tbsp caramelised onions

DIRECTIONS

1. Cut ¾ tau kwa lengthwise into 3 slices. Coat with egg white then with semolina flour.
2. In a pan, heat up oil and pan fry tofu slices until sides are slightly brown.
3. In a steamer, steam the remaining tau kwa for 10min.
4. Meanwhile, combine nutritional yeast, mayonnaise, parmesan cheese, water, garlic powder and lemon juice. Set aside.
5. To make tofu ricotta, mash steamed tau kwa and mix with the combined ingredients.
6. Boil or steam the green peas until fully cooked. Then blend peas with avocado, lemon and mint leaves.
7. To serve, top each pan-fried tau kwa with tofu ricotta, followed by mint pea puree, caramelised onions, and parma ham.

THAI BASIL TOFU WITH LONGEVITY GLASS NOODLE SALAD

4/21

By Elaine Chan and Audrey Loke

INGREDIENTS

Marinade for tau kwa:

½ tsp cumin powder

½ tsp coriander powder

½ tsp tumeric powder

¼ tsp ginger powder

3-4 tsp fish sauce

1 packet tau kwa, cut into cubes

8 cloves garlic, minced

1 small white onion, diced

1-2 chilli padi, minced

A handful of basil leaves

1 tbsp fish sauce

1 tbsp oyster sauce

½ tbsp palm sugar

A handful of glass noodles

For the dressing:

2 small shallots, sliced thinly

A handful of coriander leaves

1 lemongrass, white part sliced thinly

1 chilli padi, minced

5 tbsp white vinegar

Juice from 5 limes

DIRECTIONS

1. Mix all the ingredients for the tau kwa marinade and season tau kwa with it.

2. Deep-fry tau kwa till golden brown.

3. Fry garlic till fragrant. Add onions and fry till soft, add chillies and fry until fragrant.

4. Add the deep-fried tau kwa and basil leaves and stir well.

5. Add fish sauce, oyster sauce and palm sugar. Stir-fry till well combined

6. Blanche glass noodles in boiling water and drain.

7. Mix all the ingredients for the dressing and drizzle over the glass noodles. Serve together with the tau kwa.

*Pineapple was an additional ingredient on the dressing as part of the competition’s mystery ingredient challenge.

Read more: REVIEW: 5 best restaurants in Singapore for authentic Thai food

SWEET AND SOUR TOFU BALLS

5/21

By Mavis Tan Mooi Kiang and Aaron Tang Zhixiong

INGREDIENTS

For tofu ball:

1/3 tofu
1/3 pressed tofu
1 block tau kwa
2 pieces shiitake mushrooms
4 sliced carrots, chopped
2 slices red capsicum, chopped
A pinch of salt
A pinch of pepper
1 egg
1 tbsp oyster sauce

Egg wash and plain flour for coating tofu balls
Mazola corn oil for deep frying

For sweet and sour sauce:

4 tbsp Mazola corn oil
2 slices ginger
1 onion, sliced
1 green capsicum, sliced
1 cucumber, diced
1 tomato, diced
1 pineapple, sliced
2 chilies, sliced
5 tbsp tomato sauce
2 tbsp chili sauce
1 tbsp oyster sauce
1 ½ tbsp. sugar
A pinch of salt
DIRECTIONS

1. To make tofu ball, mash tofu, tau kwa and pressed tofu together.
2. Add chopped carrots and red capsicum with the mixed tofu. Add in salt, pepper, egg and oyster sauce. Mix well.
3. Shape tofu paste into balls. Then coat with egg wash and plain flour twice so that the tofu balls will hold the shape.
4. Heat up pan for deep-frying. Deep fry tofu balls after pan heats up.
5. To make sauce, heat up oil in pan. Fry ginger, onions, capsicum till fragrant.
6. Add cucumber, tomato, pineapple and chili. Continue frying for 2min.
7. Add tomato and chili sauces, oyster sauces, sugar and salt and simmer till boil.
8. To serve, pour sauce onto fried tofu balls.

TOFU 3 WAYS

6/21

By Frances Lee Chun Xiang and Laura Lee Chun Bao
INGREDIENTS

For tofu bags:
3 blocks of tau kwa
¼ tofu
¼ cup parmesan cheese
½ cup chopped parsley
½ cup chopped carrots
A pinch of salt
9 strips bacon

For tofu salad:
1 tofu
1 cucumber, peeled and julienned
1 carrots, peeled and julienned
½ tbsp fish sauce
½ tsp lime juice
1 chili padi, sliced
A pinch of salt

For tofu thick cream sauce:

½ carrot, sliced
½ tomatoes, sliced
3 white button mushrooms, sliced
¼ tofu
½ tbsp heavy cream
A pinch of salt
Starch to thicken

DIRECTIONS

1. To make tofu bags, cut tau kwa blocks into half. Cut out a rectangle in the middle of each half block and discard.
2. Cut tofu into cubes and mix well with parmesan cheese, parsley and carrots. Add a pinch of salt to taste.

3. Wrap the tofu bags with a bacon strip each. Heat up a pan and fry the bags. Strain and remove.

4. Cut each bag into half and toast in the toaster oven for 8min.

5. To make tofu salad, pan fry tofu and cut into mini cubes.

6. Marinate the cucumbers and carrots with the fish sauce, lime juice, chili padi and salt.

7. To make tofu thick cream sauce, blend carrots, tomatoes and white button mushrooms for 3min. Then add in tofu and continue to blend for 30sec.

8. In a pot, bring to the boil the blended mix with heavy cream and salt. Add starch to thicken.

9. To serve, plate the three elements together.

*Pineapple was shredded and added into the tofu salad as part of the competition’s mystery ingredient challenge.

PUMPKIN SALTED EGG TOFU

7/21

By Cindy and Christine Woo

INGREDIENTS

A handful of ikan bilis
3 cloves garlic, minced
1 small ginger, minced
1 quarter pumpkin, diced
½ salted egg, diced
1 tsp salt
1 box tofu
1 chili, seeds removed
A dash pepper
2 tbsp pork floss
1tbsp rice wine
1 tsp salt
1 cup hot water
Coriander for garnishing

DIRECTIONS

1. Heat pan and fry the ikan billis, and minced garlic and ginger till fragrant. Pour into the pan the water. Simmer for about 5min. Remove ikan billis, garlic and ginger.

2. Add diced pumpkin into pan and cook till soft. Add diced salted egg.

3. Remove from heat and cool before blending.

4. Bring to the boil a half a pot of water with salt. Blanch tofu for 2min.

5. Heat up the blended sauce into the pan, add chili, pepper and blanched tofu.

6. Top with pork floss and garnish with coriander. Serve warm.

Read more: RECIPE: Make easy salted egg yolk squid

LOCO MOCO

8/21

By Lee Hui Ching Anna and Chen Yuanxiang Kenneth

INGREDIENTS

For the brown gravy:

2 tbsp butter

½ white onion, minced

150g button mushrooms, coarsely chopped

1 beef cube

1/3 cup plain flour

1 ½ cups water

½ cup milk

2 tsp Worcestershire sauce

A dash of pepper

Dark soy sauce, for color

 

For the patty:

150g minced beef

150g minced pork

200g organic tau kwa, minced

½ white onion, minced

1 egg

½ cup breadcrumbs

2 tbsp Vitasoy Soya Bean Drink

2 tsp curry powder

1 tsp Worcestershire sauce

1 tsp salt

½ tsp corn oil, for frying

2 cups cooked Japanese rice

4 eggs, cooked sunny side up

Parsley, for garnish

DIRECTIONS

1. To make the brown sauce, melt butter in frying pan. Saute onions for 1 min. Add mushrooms and saute until soft. Add beef cube, then flour and cook for 1 min.

2. Turn off heat and slowly add water, stirring constantly until mixture is smooth.

3. Add milk and season with Worcestershire sauce and pepper.

4. Return to heat and cook until bubbly. Add a little dark soy sauce for a rich brown colour.

5. Mix all the ingredients for the patty. Shape into palm-sized patties.

6. Heat oil in a frying pan. Fry the patties until golden brown on both sides.

7. Place the patties on rice and top with the brown gravy, egg and parsley.

Read more: Poke Recipes: How to make this Hawaiian raw fish salad

JAPANESE CHICKEN MEATBALL (TSUKUNE)

9/21

By Ivanna Wilianty and Mohamad Nurul Hisham Bin Musiran

INGREDIENTS

250g minced chicken
1 tbsp miso paste
1 tbsp rice vinegar
1 tbsp brown sugar
1 ½ tbsp yakitori sauce
½ block Vitasoy Sprouted Organic Tau Kwa, mashed with a fork
Potato starch for coating the patties
2 tbsp minced chives
2 tbsp minced spring onions
1 tbsp Mazola corn oil
6-8 pieces flat satay sticks for skewering
½ cup water
Optional: Sliced spring onions and roasted black sesame seeds for garnishing

DIRECTIONS

1. Place minced chicken in a mixing bowl. Knead the meat with a fork until it becomes sticky.
2. Add miso paste, rice vinegar, brown sugar, ½ tbsp yakitori sauce, sesame oil, mashed tau kwa, minced chives and spring onions. Mix well.
3. Shape meat mixture into small meatballs. Coat each with potato starch.
4. On a pan, heat up oil and fry the meatballs on one side for 2min. Flip the meatballs and fry for another 2min.
5. Pour in the remaining yakitori sauce and add in the water.
6. Bring the sauce to the boil. Coat each meatball evenly with the sauce.
7. To serve, skewer the meatballs. Garnish with sliced spring onions and roasted black sesame seeds.

*Pineapple was caramelised with brown sugar and grilled on a toaster oven before being skewered along with the chicken meatballs as part of the competition’s mystery ingredient challenge.

Read more: RECIPE: Easy pineapple wrapped with bacon with honey mustard glaze

FABULOUS VITASOY TOFU CHICKEN BURGER

10/21

By Chai Chiew Wei Wendy and Chai Chiew Koon Amy

INGREDIENTS

For the sprouted organic tofu dressing:

½ pack Vitasoy Sprouted Organic Soup Tofu, drained

½ tsp garlic, minced

½ tsp pepper

½ tsp salt

½ tsp Cajun spices

1 tbsp lemon juice + lemon zest

1 tsp honey

3 tbsp olive oil

1 tsp onion, minced

1 tbs parsley, chopped

 

For the tofu chips:

½ block Vitasoy Sprouted Organic Pressed Tofu, drained, and dried with towel

½ cup cornstarch

1 tbsp Cajun spices

1 tsp salt

Mazola Corn oil for deep frying

 

For the tofu chicken patty:

100 g Vitasoy Sprouted Organic Pressed Tofu, drained and mashed.

150 g ground chicken meat

1⁄4 cup oatmeal

1 tbsp corn oil

1 large onion, finely chopped

3 cloves garlic, finely chopped garlic

2 sprigs parsley, finely chopped

1 egg white, lightly beaten

1 tbsP Cajun spices

Sea salt and black pepper

2 cheese slices

1 tomato, sliced

1 cucumber, shaved

Leaves of 1 lettuce

2 tablespoons butter

2 burger buns, halved

Mixed salad

DIRECTIONS

Blend all the ingredients except onion and parsley for the organic tofu dressing together. Fold onion and parsley into blended mixture and set aside.
To make tofu chips, thinly slice tofu and coat with cornstarch. Deep fry tofu until crisp and golden brown. Strain and set aside. Remove oil.
Heat oil in the pan to prepare patty. Add garlic and onion and cook until soft. Set aside to cool.
Combine with other ingredients for the chicken patty in a mixing bowl. Divide into 2 portions and shape each into burger patties.
Pan fry burger for 3-4 min per side until patty is cooked through.
Melt the cheese on top of cooked patty.
Slice burger bun horizontally. Spread the butter on the halved buns and toast.
Sandwich the lettuce, tomato, patty, organic tofu dressing, and cucumber between the halved burger buns. Serve with mixed salad drizzled over with tofu dressing and tofu chips.

*Pineapple was caramelised and then used as an additional topping for the burger as part of the competition’s mystery ingredient challenge.

TOFU PATTY BURGERS WITH SESAME SAUCE

11/21

By Darlene Chng and Amos Soh

INGREDIENTS

1 large pressed tofu

1 packet seasoning with some breadcrumbs

1 tbsp starch

Salt, pepper and paprika powder to taste

1 onion, chopped

2 cloves garlic, chopped

2 tbsp honey

Some olive oil

1 bottle sesame sauce

1 packet Bun Bread, toasted

1 spring onions, chopped

DIRECTIONS

Mashed pressed tofu with a shredder. Set aside
Add seasoning powder, starch, salt, pepper and paprika powder into a bowl.
Add tofu and knead well.
Add onions, garlic and honey and knead well.
Divide mixture into 8 portions and shape each into a burger sized patty.
Heat pan with olive oil.
Fry the patties until brown on both sides.
Drizzle sesame sauce over patties. Serve the patties on burger buns. Top with spring onions.

Read more: RECIPE: 10 best easy burger recipes

SOYA MILK PANNA COTTA

12/21

By Ivanna Wilianty and Mohamad Nurul Hisham Bin Musiran

INGREDIENTS
For berry sauce:
100 g strawberries, approximately 6 medium sized
20 g blueberries, approximately 6 pieces
2 tbsp sugar
1 tsp lemon juice
500 ml Vitasoy Soya Bean Drink
2 ½ tsp gelatin powder
1 tsp Vanilla paste
1 pinch salt
Strawberries, blueberries, grapes for garnishing

DIRECTIONS
1. To make berry sauce, mash strawberries and blueberries with a fork in a small bowl. Add sugar and lemon juice. Mix well.
2. Heat bowl in microwave for a few minutes until sauce thickens. Set aside to cool.
3. In a pot, add soya milk, gelatin powder and let sit for 5min. Then, add vanilla paste and salt. Simmer on low heat only till gelatin dissolves but do not bring to the boil.
4. Pour the soya bean mixture into pudding moulds. Cover with plastic wrap and let cool in the fridge for a couple of hours or overnight.
5. Serve cold with berry sauce and slices of fresh fruits.

Read more: Pistachio panna cotta recipe

RUM AND RAISIN CHOCOLATE CREMEUX

13/21

By Ng Wei Chee and Darwin Gosal

INGREDIENTS

100g 70% dark chocolate

60g Vitasoy Soya Bean Drink

30g cream

2 egg yolks

15g sugar

1 medium banana, sliced

2-3 tbsp sugar

5 tbsp Oreo crumbs

2 tbsp rum-soaked raisins

A couple of mint leaves

DIRECTIONS

1. In a double boiler, mix and melt dark chocolate, soya milk, cream, egg yolks and sugar together.

2. Let it set in fridge for 2-3hr.

3. Melt sugar in a pan. Add sliced bananas. Cook until sugar is caramelised.

4. To serve, add 4 tbsp Oreo crumbs to the bottom of a cup, followed by rum soaked raisins, caramelised bananas, and chocolate cremeux. Sprinkle remaining Oreo crumbs on top and decorate with mint leaves.

*Pineapple was caramelized and added as an additional layer in the dessert as part of the competition’s mystery ingredient challenge.

SOYA GULA MELAKA PUDDING

14/21

By Mavis Tan Mooi Kiang and Aaron Tang Zhixiong

INGREDIENTS
2 cups Vitasoy Soya Bean Drink
2 eggs
1 tbsp gula melaka
Chendol and red beans for garnishing

DIRECTIONS
1. Whisk soya milk with eggs.
2. Sieve mixture 5-6 times to create a smooth pudding texture.
3. Scoop away the layer of bubbles formed.
4. Pour mixture into a ceramic bowl. Cover with aluminum foil and steam in rice cooker for 25min.
5. Once done, top with gula melaka, chendol and red beans.

MANGO SOYA BEAN MILK CHEESECAKE

15/21

By Cindy and Christine Woo

INGREDIENTS

1 mango, peeled and sliced 
1 tbsp water
2 tbsp sugar
2 tsp lemon juice
4 digestive biscuits
5 almonds
1 tbsp cornflakes
1 tbsp butter, melted
100g Philadelphia cheese
50ml Vitasoy Soya Bean Drink
1 tbsp lemon zest

Additional fruits for garnish.

DIRECTIONS

1. In a blender, pulverize sliced mango with water and sugar. Add 1 tsp lemon juice.

2. Pulverize digestive biscuit, almond and cornflakes. Add melted butter.

3. Transfer pulverized mixture into glass for serving. Compress mixture to the bottom of the glass

4. Blend cheese, soya bean milk, lemon zest and remaining lemon juice.

5. Pour cheese mixture on biscuit base. Top with mango sauce and additional fruits.

*Pineapple was chopped into bite-sized chunks, caramelized with sugar, butter, salt and lemon juice to create a pineapple sauce to combine with the mango sauce as part of the competition’s mystery ingredient challenge.

Read more: Recipe: Bake an easy New York cheesecake

KHEER/ RICE PUDDING

16/21

By Sudeshna Basu and Pradipta Kundu

INGREDIENTS

1/4 cup rice, rinsed

4 cups Vitasoy Soya Bean Drink

1/4 cup sugar

2 tbsp chopped cashews

2 tbsp raisins

1/4 tsp cardamom powder

DIRECTIONS

Combine soya milk and rice in a pot and bring to the boil at high heat, stirring frequently.
Turn the heat down and simmer for 20-25 min, stirring often, until the rice is tender but not mushy and the soya milk has nearly reduced by half.
Add the remaining ingredients and simmer for 2 min. Allow the kheer to cool and thicken, for at least 5 min.
Served chilled or warm with cardamom powder.

Read more: Recipe: Sticky date pudding

FRUITY SOYA CREPES

17/21

By Lee Hui Ching Anna and Chen Yuanxiang, Kenneth

INGREDIENTS

For the crepe batter:

1 egg, lightly beaten

1/3 cup soya bean drink

½ tbsp butter, melted

¼ cup plain flour

½ tbsp sugar

1/8 tsp salt

For the lemon soya cream:

2 tbsp cornstarch

Zest and juice of 1⁄2 lemon

1⁄4 cup sugar

250ml Vitasoy Soya Bean Drink

A pinch of salt

For the
strawberry sauce:

2-3 large strawberries, hulled

1 tsp sugar

2 tbsp water

Fruits of choice, to serve

Icing sugar, to serve

DIRECTIONS

1. To make the crepe batter, whisk together egg, soya bean drink, butter, flour, sugar and salt until smooth. Pour a sieve to remove lumps.

2. Heat a frying pan over medium heat. Grease pan with a small amount of butter.

3. Ladle 3 tbsp crepe batter into the pan, tilting to spread into a thin, smooth layer.

Cook over medium heat for 1-2 min until golden brown. Transfer to a plate.

4. To make the lemon soya cream, mix cornstarch, lemon zest, sugar and salt in pot.

Slowly mix in a little soya bean drink to make a smooth paste, then mix in the rest of the drink, keeping mixture smooth.

5. Cook over medium heat, stirring constantly until mixture has thickened. Stir in lemon juice, then pour the mixture into a bowl to cool.

6. To make the strawberry sauce, blend strawberries and sugar into a smooth paste.

7. Add water and cook until mixture has slightly thickened. Cool.

8. To assemble the crepes, spread a generous amount of lemon cream over a crepe.
Fold into quarters and add fruit of choice.

9. Top with a drizzle of strawberry sauce and sprinkling of icing sugar.

*Pineapple was finely chopped and cooked with sugar and cornflour to create a pineapple sauce. It was added to the crepe as part of the competition’s mystery ingredient challenge.

RUM RAISIN PANCAKE BIRTHDAY CAKE

18/21

By Chai Chiew Wei Wendy and Chai Chiew Koon Amy

INGREDIENTS

1 cup Vitasoy Soya Bean Drink

1 tbsp apple cider vinegar

1 cup flour

1 ½ tbsp brown sugar

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

1 large egg, separate the white and yolk

1 ½ tbsp Mazola corn oil

¼ cup rum-soaked raisin

Orange zest

Optional toppings: cream cheese buttercream, rum syrup, fruits and nuts

DIRECTIONS

Mix soya bean drink and apple cider vinegar, and set it aside for 5 to 10 min, until the mixture curdles.
In separate bowl, whisk the dry ingredients for the pancakes together. Add the egg yolk, corn oil, and soya bean drink mixture and mix well to make the batter. Whisk the egg white till stiff and add into the batter.
Heat a lightly oiled pan over medium-low heat.
Pour the batter into pan cook until bubbles that form on the pancakes pop. Flip them over and cook for another minute.
Repeat for the rest of the batter. Stack the pancakes with toppings of your choice.

MANGO-SOY MOUSSE-PUDDING WITH ALOE VERA AND COCONUT-SOYA CREAM

19/21

By Elaine Chan and Audrey Loke

INGREDIENTS

290g mango (weighed with seed), peeled

200ml soya milk

1/4 tsp (heaped) konnyaku powder

For the coconut-soya cream:

50ml coconut cream

50ml Vitasoy Soya Bean Drink

1 packet aloe vera, drained and soaked in juice of 4-5 limes and handful of minced basil leaves for approximately 1 hour.

DIRECTIONS

Purée mango in blender, leaving some pulp for texture.

Combine the mango and 200ml soya milk. Bring to the boil, whisking constantly.
Add konnyaku powder and whisk until dissolved.
Pour the mixture into a mould and chill for 1 hour.
Combine the coconut cream and soya milk and bring it to the boil, whisking it to combine them.
Bring to boil and whisk well to combine.
Serve the mango jelly together with the coconut cream and topped with aloe vera.

Read more: RECIPE: Make a superfood-loaded mango chia seed pudding

JOLLY PUDDING

20/21

By Frances Lee Chun Xiang and Laura Lee Chun Bao
INGREDIENTS

500 ml Vitasoy Soya Bean Drink
2 ½ tsp gelatin powder
½ tofu
6 Strawberries, hulled and sliced
3 Kiwi, sliced
Melon balls, crushed biscuits, whipped cream and jelly beans for garnishing

DIRECTIONS

1. Blend soya milk and tofu in a food processor.

2. Dissolve gelatin powder in water then add to mixture.

3. Place mixture into moulds and chill for at least 1hr.

4. Blend strawberries and kiwi into a fruit sauce.

5. To serve, pour sauce onto pudding and top with melon balls, crushed biscuits, whipped cream and jelly beans.

SOYA BANANA PANCAKES

21/21

By Darlene Chng and Amos Soh

INGREDIENTS

1 cup Vitasoy Soya Bean Drink

1 cup oats

1 cup mashed bananas

1 cup pancake flour

A pinch of salt

1 tbsp baking powder

Some olive oil

Some sliced bananas

1 cup maple syrup

DIRECTIONS

In a blender, blitz soya milk and oats until smooth. Add bananas, flour, salt, baking powder and blitz for a few seconds more.
Set aside and rest for 10min.
Heat olive oil in a heated non-stick pan over medium heat. Ladle ¼ cup batter into the pan.
Reduce pan to medium-low heat and cook pancakes until golden brown, about 3-5min. Flip and cook 3-5min more.
Top with bananas and maple syrup.

*Pineapple was blended into the pancake mixture as part of the competition’s mystery ingredient challenge.

Read more: REVIEW: 7 unusual pancakes to try in Singapore

This article was first published in November, 2016 and updated recently.