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Pudding (soybean flour pudding) | recipe transcription by cook kafemaru

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cook kafemaru

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Ingredients

Soy milk : 500ml
冷水 : 大さじ3
粉ゼラチン : 5g
黒糖(粉末) : 50g
水 : 45g
きな粉 : 適量

Time required

20minutes

Procedure

1) Soften the gelatin powder 00:04
Put cold water in a bowl.
Sprinkle in the gelatin powder and let sit for 15 minutes.
2) Make the soy milk pudding batter 00:22
Place the soy milk in a separate bowl.
Boil water (not included in the recipe) in a frying pan.
Place 1 in a hot water bath and dissolve while stirring.
While still in the hot water, add about 100ml of soy milk from a bowl and heat.
Return the boiled gelatin powder with soy milk to the bowl of soy milk and mix.
3) Harden 01:23
Strain step 2 through a tea strainer and place into a storage container.
Cover with plastic wrap and chill in the refrigerator for 3 hours to harden.
4) 黒蜜を作る 01:49
Put brown sugar and water in a pot and heat.
Simmer over low heat for about 3 minutes.
Remove from heat and let cool.
5) 盛り付ける 02:43
Scoop the soy milk pudding into serving bowls.
Finish by topping it with soybean flour and brown sugar syrup.

Point

*The required time does not include the time it takes to soften the gelatin or chill in the refrigerator.
・If you want a sweeter soy milk pudding mixture, you can add 3 tablespoons of sugar (not included in the recipe) in step 2.
- Gelatin can be made surprisingly smooth by using cold water or dissolving it in a hot water bath.
- If you strain the pudding mixture from step 2 through a tea strainer or similar, it will have a smoother texture.
- In step 4, the brown sugar syrup will be thin when warm but will thicken as it cools, so be careful not to reduce it too much.