So when i went back to my place, tried making it with all sorts of gelling agent, and yes, instant jelly powder works best. Using agar made the pudding a bit hard and gelatine made it wobbly, and has a weird aftertaste. (I used a different brand creamer powder and alpro soybean milk btw, didn’t taste quite like the one I had in Singapore but still good)

My first time trying your recipe, everything turned out great but when I tried to do it again, there was a separation between the jelly and soy bean part when it cooled down. I mean, the soybean part was on top and there was a clear jelly at the bottom.

I wonder what went wrong. I tried making it again several times after that and followed the same instructions, but still yielded the same result. Is there any specific way to know that the jelly mix is well incorporated before leaving it to cool?

Can I replace the soy milk drinho with the whole soy milk? Thanks ^^

What gelatine? There’s no gelatine in the recipe and mine doesn’t have traces of the instant jelly powder I used.