Japanese-style Black Sugar Pudding & Black Sugar Jelly

Name: Japanese-style Black Sugar Pudding & Black Sugar Jelly
Yield: 5 servings
Cuisine: American
Ingredients: 300 ml Soy milk (or milk); 100 ml Heavy cream; 70 grams Dark cane sugar (powdered); 5 grams Gelatin; 3 drops Vanilla Essence; 300 ml Water; 100 grams Dark cane sugar (powdered); 5 grams Agar (or gelatin); 3 drops Vanilla essence

cookpad.japan @cookpad_jp

I had delicious black sugar ice cream when I was in Okinawa, so I tried making this black sugar pudding with a similar flavor!
I thought it would be too heavy by itself, so I made black sugar jelly to go with it.

If you are using gelatin to make the jelly, do not boil.
If you boil the gelatin, it will not set right.
If you are using agar, you have to boil it or it will not set!
The recipe will change depending on whether you use agar or gelatin. Recipe by Hamumaki

cookpad.japan @cookpad_jp

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Ingredients

5 servings

Black sugar milk pudding:
300 mlSoy milk (or milk)
100 mlHeavy cream
70 gramsDark cane sugar (powdered)
5 gramsGelatin
3drops Vanilla Essence
Black sugar jelly
300 mlWater
100 gramsDark cane sugar (powdered)
5 gramsAgar (or gelatin)
3drops Vanilla essence

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Steps

1

Sprinkle gelatin over 25 ml of water (not listed) and dissolve. If you're also going to use gelatin to make the black sugar jelly, prepare that gelatin the same way!
2

For the black sugar jelly, I recommend using agar. You can use gelatin, but agar will give you a better texture.
3

(Black Sugar Pudding) Measure the black sugar for the pudding and put into a pot. If you are using blocks of black sugar instead of powdered, chop it up.
4

Add half of the soy milk to the pot and mix. Heat to 120°F/50°C and melt the black sugar (Be careful not to let it boil).
5

Remove the pot from heat, add the soaked gelatin and stir to dissolve.
6

Add the remaining soy milk, heavy cream, vanilla essence, and mix. (You don't need to whip the heavy cream - just add it as it is.)
7

Strain.
8

Pour into containers so that the containers are about 60-70% full. You can put sweetened black beans in the bottom of each container if you like.
9

(Black Sugar Jelly) Combine the black sugar for the black sugar gelatin and the powdered agar (just add in) and mix well.
10

Put the water in a pot, add the mixture from Step 9 and mix.
11

Turn on the heat and stir while it heats.
12

Bring it to a rolling boil, then turn the heat to low and heat for 1 minute.
13

Strain out the small bits that look like scum.
14

While it's still hot, pour it into a tray or shallow container. (Make it about 1 cm thick if possible). Let it cool to room temperature and then chill in the refrigerator.
15

When the jelly has set, cut it into 1 cm pieces. Or, instead of cutting it, you can use a spoon to scoop it out.
16

When the black sugar pudding has set, place the jelly pieces on top. If you used agar, after time water will separate out, like syrup. It's really delicious.
17

You can decorate with mint to make it really beautiful.
18

(If using gelatin to make the jelly) Dissolve the gelatin, mix 350 ml of water and the black sugar and heat to 120°F/50°C, add gelatin and dissolve, add vanilla.