Macrobiotic Soy Milk Pudding

Name: Macrobiotic Soy Milk Pudding
Cuisine: American
Ingredients: 200 ml Soy milk; 2 grams Powdered kanten; 50 ml Water; 1 Maple syrup

cookpad.japan @cookpad_jp

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.

If you add more kanten, it will hold its shape more firmly.
If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.

If you add more kanten, it will hold its shape more firmly.
If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

cookpad.japan @cookpad_jp

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.

If you add more kanten, it will hold its shape more firmly.
If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

I wanted to make a gelatin-free pudding, so I used powdered kanten. It took a lot of effort to achieve a wobbly texture.

If you add more kanten, it will hold its shape more firmly.
If you strain the mixture after adding the soy milk, the final result will be smoother. Recipe by ipupu

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Ingredients

200 mlSoy milk
2 gramsPowdered kanten
50 mlWater
1Maple syrup

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Steps

1

Combine the powdered kanten and water and leave for 5 minutes.
2

Bring it to the boil, then simmer for 2 minutes over a low heat.
3

Remove from the heat, and mix in the soy milk. Pour it into a mould when cooled and chill in the fridge.
4

Pour on some maple syrup and enjoy.