Tuesday, August 26, 2008

Anko Soy Parfait

I once heard a relative comment that since she could not (or did not enjoy) cooking, she decided that she would focus all her efforts in perfecting different desserts. I thought that was a pretty good strategy as her mother-in-law is a really fantastic cook among the relatives. So, no point competing in the same area, right? Since venturing into world of baking and desserts, I have learnt these are not "easy" to prepare and call for lots of 功夫 (skills).

I won't say that I have a sweet tooth and in recent years, I've cut down on sugar so much that I take coffee and soy milk without sugar. Since taking up baking, I've consumed more sugar, much to the detriment of my initial goal of keeping my weight consistent (ideally, no weight gain, but honestly, how can that be possible?) So, it's always a challenge for me to balance sweetness so that whatever is prepared would appeal to everyone (so that I won't be the ONLY person eating it). My girl always says "Mummy, it's only sweet to YOU..."

Back to this latest trial. I first saw it on Florence's blog after this year's Chinese New Year. I thought it was an interesting recipe and would probably be a talking point at dinner parties. I finally found the chance to give it a try.

In terms of preparation, it was really easy! As I wanted it to appeal to more people, I used Meiji low fat milk instead of sugar-free soy milk. Even then, the taste of soy was still prominent. It tasted very much like silken 豆花 (bean curd). However, I found it too sweet especially when taken with the anko (azuki bean paste). I used Japanese canned anko, available at Daiso, and didn't expect it to be so sweet as well. I'm wondering, what else I can pair this soy parfait with...

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