Coffee Pudding Adzuki Shiratama

Name: Coffee Pudding Adzuki Shiratama
Yield: 4 servings
Cuisine: American
Ingredients: 500 ml Milk (thick milk if you can); 5 tbsp Corn starch; 4 tbsp Sugar; 3 tbsp Instant coffee; 1 tbsp Rum (optional); 15 Shiratama rice dumplings (shiratamako + 50 ml water); 1 Boiled adzuki beans (canned adzuki beans)

cookpad.japan @cookpad_jp

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .

By adding the milk a bit at a time to the corn starch, you can prevent it from balling up. In Step 2, letting it cool completely and then mixing with an egg beater will make it smooth. We are increasing the smoothness with this step so it will take longer, but you shouldn't skip it . The shiratama rice dumplings are just regular ones . Please use what you like~ . I used canned adzuki beans for the boiled adzuki beans . This is my preference . I like milk with high milk fat . It's rich See Step 6 for reference . Recipe by Lesser Panda

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .

cookpad.japan @cookpad_jp

I like the texture of cream and pudding made with corn starch . The combination of coffee and Adzuki bean is delicious . It turned into a Japanese-Western culmination dessert .

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Ingredients

4 servings

500 mlMilk (thick milk if you can)
↑ You can also swap out about 200 ml of this with heavy cream. It will turn out rich.
5 tbspCorn starch
4 tbspSugar
3 tbspInstant coffee
1 tbspRum (optional)
15Shiratama rice dumplings (shiratamako + 50 ml water)
1Boiled adzuki beans (canned adzuki beans)

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Steps

1

Place the corn starch into a sauce pan, and stir in the milk a bit at a time so that there are no lumps. Add the rest of the remaining milk, the sugar, and turn on the heat. Stir with an egg beater while heating. After it has warmed up, add the coffee as well and stir some more.
2

Boil it down until it thickens. Add rum as well, and stir in. Cover tightly with plastic wrap, and let it cool completely. After it has cooled, stir well with an egg beater. If you do this, it will become thick and smooth.
3

Pour Step 2 into cups. After pouring it, place into the fridge for 3~4 hours to completely cool. Make the shiratama rice dumplings while it is chilling. I made the rice dumplings with 60g of shiratama flour and 50ml water. This is the normal way of making them. You just simply boil them.
4

After the cups from Step 3 have chilled well and solidified, top with the boiled adzuki beans and shiratama rice dumplings, and it is done. The adzuki and coffee go well together! The thick smoothness is delicious.
5

If you are not eating this right away after making the shiratama rice dumplings, they will harden in the fridge so be careful. I recommend leaving them to sit at room temperature.
6

If you replace 200ml of the 500ml milk for heavy cream, then it will become an even richer and smoother pudding . I recommend it for guests .