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30minutes
Put palm sugar and water in a pan and heat it. When it thickens, add a small amount of water.
After pouring it into a bowl, keep it in the refrigerator.
Stir the cut and steamed pumpkin and half the amount of soy milk, kudzu powder, agar powder, and maple syrup with a blender, transfer to a pan, heat over low heat, and stir until boiling.
Add the remaining soy milk and vanilla extract to the pan and stir well.
Pour the dough into a bowl, drop it to remove air, cover it, and cool it in the refrigerator for several hours to harden it.
Because it uses palm sugar, the sugar is finished in a flavorful caramel without being overcooked.
The pudding is made using a jar with a lid so that it can be easily cooled and hardened.
The dough tends to thicken, so be careful not to burn it by stirring it when it is cooked.
Soy milk is mixed in two portions.
The time required to cool and harden the pudding is not included in the time required.
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