tag:blogger.com,1999:blog-7734774.post8545024439282757838..comments2024-02-25T17:39:06.212+08:00Comments on Foodagraphy. By Chelle.: Steamed milk with egg whites (variations)Michellehttp://www.blogger.com/profile/03510922565884178891noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-7734774.post-85051765127911188352011-06-23T00:25:18.973+08:002011-06-23T00:25:18.973+08:00What a great way to have your chocolate pudding wi...What a great way to have your chocolate pudding without so much guilt! ;)carolynjungnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-79525631311946806322011-06-22T17:12:29.729+08:002011-06-22T17:12:29.729+08:00^^ cheers to the similar experience. oh, is that s...^^ cheers to the similar experience. oh, is that so? meaning the asian styled one is actually a diluter version? i never knew that! if u do give it a try, i hope u will enjoy it too!Michellehttp://vintagetrinkets.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7734774.post-4910519301968854162011-06-22T11:43:14.956+08:002011-06-22T11:43:14.956+08:00I read your post with much amusement and found it ...I read your post with much amusement and found it very interesting as I had the same experience myself. <br />I didnt know why soy milk tasted different here, until I learnt how to make it. Asian soy milk is 1 part soy bean extract to 20 parts water. Whereas soy milk is closer to 1:5 and hence a sticky and thicker product. If you dilute it and add more sugar, you will find that it tastes Winnie Leenoreply@blogger.com