Step 1

In a pot, heat up soy milk over medium low heat. When about to start bubble, turn off the heat.

Step 2

Transfer 300ml of soy milk to glass jar, add in gelatin and stir well with hand whisk or spatula.

Step 3

Pour the mixture into the rest of soy milk and mix well.

Step 4

Strain the mixture and transfer to a big glass or ceramic container. Cover and refrigerate for 6 hours before serving. It is best after overnight as the pudding become more firm.

Step 5

Serve cold with the ginger syrup.

Step 6

In a sauce pan, add in gula melaka, water and ginger slices.

Step 7

Bring to boil at medium heat. Reduce to low heat and simmer for few minutes.

Step 8

Remove from heat and set aside to cool.