Soy Milk Zenzai Pudding

Name: Soy Milk Zenzai Pudding
Yield: 10 servings
Cuisine: American
Ingredients: 1 big can Boiled azuki beans; 1000 ml Pure soy milk; 15 grams Gelatin; 1 Water to soften the gelatin; 100 ml Heavy cream ( for decoration )

cookpad.japan @cookpad_jp

When I went out for lunch, the soy milk zenzai I had for dessert was very delicious and I thought that how would if be if it was made solid with gelatin? I made it few times and it became this recipe. It is very easy.

If you let it come to a boil, a film will form on the surface of the soy milk, so be careful.
It will form two beautiful layers because the azuki beans are heavy and will sink to the bottom. When you're pouring soy milk into the cups, mix the gelatin liquid while pouring.
It will look that it was made with lots of work when it is ready. Recipe by Kaponon

cookpad.japan @cookpad_jp

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Ingredients

10 servings

1big can Boiled azuki beans
1000 mlPure soy milk
15 gramsGelatin
1Water to soften the gelatin
100 mlHeavy cream ( for decoration )

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Steps

1

Keep 50 g of adzuki beans for decoration and heat the rest of the adzuki beans and soy milk. Heat on low to medium heat and be careful not to let it come to a boil.
2

When it cools down to a temperature that the gelatin can melt, add softened gelatin and let it melt.
3

Remove from heat and put the bottom of the pan in iced water to cool. (optional)
4

If you drain the adzuki beans with a sieve, it will be easier to portion into cups.
5

Spoon the drained adzuki beans into cups.
6

Pour the liquid (soy milk mixed with gelatin) in the cups using a ladle and chill to solidify.
7

Decorate with beaten whipped cream (with stiff peaks) and adzuki beans then it's done!