Summer Dessert for Beating the Heat: Bird's Nest Mango Tofu Pudding

Method: 1. Tofu Pudding In a small bowl, prepare 2 tablespoons of water, add gypsum powder and cornstarch, and stir. Pour the soy milk into a pot and heat to about 80 degrees Celsius, stirring occasionally. Take out a container, pour in the starch mixture, and within a few seconds after pouring the mixture, quickly pour in the hot soy milk. Cover with a dry cloth and let it sit for 30 minutes. The tofu pudding is ready. 2. Mango Sauce Prepare Manila mangoes and cut them into cubes. Put half of the chopped mangoes, sugar (15g), and water (2 tablespoons) into a blender to make a sweet mango juice. 3. Bird's Nest Mango Tofu Pudding

Scoop the prepared tofu pudding into a serving bowl. Pour mango sauce over the tofu pudding, add Manila mango cubes, and then add ready-to-eat bird's nest. The bird's nest mango tofu pudding is complete!

Tips:

When cooking soy milk, be sure to stir it constantly to prevent it from burning at the bottom of the pot.
After pouring the starch mixture into the large bowl, immediately pour in the soy milk within a few seconds. Try to pour it from a higher position.
If you are not cooking it on the same day, you can choose less ripe mangoes; otherwise, they might be overripe before cooking.