Turkish Pudding

Weekly Recipe: 
Makes: 2 servings

2 cups unsweetened calcium-fortified soy milk

1 tablespoon rice flour

1 tablespoon cornstarch

1/4 cup sugar

1/4 teaspoon vanilla essence

Cinnamon powder

In a small bowl, mix about 1/2 cup of soy milk with rice flour and cornstarch. Stir well to keep lumps from forming. Set aside. In a nonstick pan, boil the rest of the soy milk on medium heat. Add sugar and stir. Gradually stir in the soy milk, rice flour, and cornstarch mixture and add the vanilla essence. Reduce heat to low. Continue stirring until the soy milk mixture thickens. Remove from heat and let it cool. Pour into individual dessert glasses and chill in a refrigerator for about five hours. The mixture will thicken in the refrigerator. Sprinkle cinnamon powder just before serving. Recipe courtesy of Lauren Ho and photo courtesy of Joyotee