• 400 ml homemade soymilk
• 1.5 gram plain agar-agar powder for soft tahwa pudding texture, or 3 g for firmer pudding texture, which I prefer most of the time
• 4 tbsp sugar
• 1 tsp vanilla essence optional
• 1 screwpine leaf knotted (optional)

Syrup

• 1 L water
• 2 tbsp coconut palm sugar and 5 tbsp sugar
• 1 lemongrass bruised
• 65 g skinned ginger bruised or sliced
• 1 screwpine leaf knotted