Wanna eat good and look good?
Here are 5 Delicious ‘Secretz’ Recipes to whip up with Soy Secretz Malaysia soy milk with Collagen! 😍
Yummm!
Matcha Soymilk And Azuki Pudding
Image credit: Japan Centre
Ingredients
- 360 ml SOY SECRETZ COLLAGEN
- 2 tbsp
Sugar - 10 g
Gelatine powder - 2 tbsp
Matcha powder - 4 tbsp Cooked sweet azuki beans
- 30 ml Water
- 50 ml
Whipping cream
Instructions
- Bloom gelatine powder and water together. Place SOY SECRETZ COLLAGEN, sugar, and gelatin solution in a saucepan over a low heat and stir well. When the sugar and gelatin are fully melted, take the pan off the heat. Do not let the mixture boil.
- In a separate small bowl or mug, combine matcha powder with 1 tbsp hot water and stir well until a smooth paste forms.
- Add this paste to the soy milk mixture and blend well.
- Place 1 tbsp of azuki beans into four individual serving bowls/cups. Pour the matcha mixture evenly into each bowl and refrigerate for at least 1 hour.
- In a mixing bowl, whip up whipping cream until medium peak.
- Topped some whipped cream on the pudding and sprinkle some matcha powder on top.
Biscuit Pudding
Image credit: The Flavor Bender
Ingredients
- 30 pcs
Biscuit - 360 ml SOY SECRETZ COLLAGEN
- 1 tbsp
Cocoa powder - 75 g
Sugar - 160 g
Egg yolk - 40 g
Custard powder
Instructions
- In a pot, pour in SOY SECRETZ COLLAGEN (leave 1 ladle of soymilk behind), cocoa powder and sugar. On low heat gently stir in until sugar has fully dissolve.
- With the remaining 1 ladle of SOY SECRETZ COLLAGEN, mix in with custard powder and egg yolk.
- Pour hot mixture over egg yolk mixture and whisk it.
- Return entire mixture into the hot pot and cook it on low heat while continuously whisking it until it is slightly thicken up.
- In a 9" X 9" square pan, place biscuit at the bottom, and pour in athin layer of chocolate custard then place biscuit again.
- Continue by repeating the steps. Once done, place it in chiller for it to set. Cut and ready to serve.
Vegan-free Creme Brulee
Image credit: Food with Feeling
Ingredients
- 250 ml
Whipping cream - 180 ml SOY SECRETZ COLLAGEN
- 100 g
Sugar - tsb
Vanilla essence - 4 nos
Egg yolk - 2 tbsp
Cornflour - 5 g
Sugar (to torch)
Instructions
- In a pot, pour in SOY SECRETZ COLLAGEN, sugar, vanilla essence and turn on heat until sugar has fully dissolve.
- In a separate bowl, mix whipping cream, egg yolk, and cornflour together.
- Once sugar has fully dissolved, pour into egg yolk mixture bowl and continue whisking.
- Now return the entire mixture into the pot and whisk at low heat until it has thicken up.
- Pour it evenly into ramekins.
- Put into the chiller and let it set.
- Upon serving, put some sugar on top and torch it until it has caramelised.
Soymilk Pancakes
Ingredients
- 1 cup
All-purpose flour - 1 tbsp
White sugar - 2 tsp
Baking powder - tsp
Baking soda - tsp
Salt - 180 ml SOY SECRETZ COLLAGEN
- 1
Egg (lightly beaten) - 2 tsp
Vegetable oil - tsp
Vanilla extract
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, mix SOY SECRETZ COLLAGEN, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
- Grease a skillet, and heat over medium-low heat. Pour about cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute. until golden brown. Repeat with the remaining batter.
No Bake Chocolate Oatmeal Cookie
Image credit: Kirbie's Cravings
Ingredients
- 3 cups
Rolled oats - 2 cups
Finely chopped dates - cup Chopped cashew nut
- 180 ml SOY SECRETZ COLLAGEN
- 2 tbsp
Cocoa powder - 6 cups
Dark chocolate - 2 tbsp
Maple syrup
Instructions
- Double boil dark chocolate and SOY SECRETZ COLLAGEN until chocolate has fully melted.
- Remove from heat, pour the remaining ingredients into the liquid mixture bowl.
- Keep folding it until it is all evenly distributed.
- Use an ice cream scoop cookie dough and line it on the baking pan with parchment.
- Put into the chiller for it to set.
- Remove from parchment once it has set and store it in an airtight container.
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