This is the closest I’ve ever made Custard Pudding to taste like the classic Japanese puddings you can get in convenience stores and grocery stores in Japan. The smooth and silky texture of the pudding really took me back to my childhood.

The pudding, which came with the lunch menu at a udon noodle restaurant, was so delicious that I tried making it myself.Kinako roasted soy flour and brown sugar syrup are already sweet, so just adding milk might be enough. Adjust to your liking.If you have brown sugar at home, you can make brown sugar syrup in no time following a recipe from user "tearstar." "Homemade Brown Sugar Syrup"Please give it a try! Recipe by Giant corn

After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly. Recipe by Kurumi mama

A family favourite. Feels velvety smooth in your mouth. Just love it! Try it & please leave your reviews.

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

I made the pure white milk pudding to use up extra egg white, but I felt something was missing from the pudding. I poured coffee syrup over it, and it changed to a delicious dessert for grown-ups.Cook until the mixture is set, but still jiggles when shook. It hardens as it chills.If you like alcohol, add kahlúa to the sauce for a grown-up taste.This is a cream caramel, but it's not so sweet.If you're planning on serving it without the coffee sauce, add more condensed milk. Recipe by twinflower

Thanks to my wife Madhuri for this awesome recipe.

I made some rich pumpkin squash pudding that is delicious by itself, but even more tasty if you pour it into a tart crust.This is simple, so I have no hints. Recipe by Ayuna

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 love sesame sweets! And I noticed that there is not much of sesame sweets in other countries. So just wanted to share how tasty they are. Also sesame is very nutritious, great for tired eyes, anti aging, diet.

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

I was wondering what sort of dessert I'd end up with if I mixed the umami-rich taste of soy milk and the tropical flavor of coconut milk . Well, I just wanted to have the best of both worlds. It's much better with kuromitsu sauce and kinako!!Because you're using kanten, it hardens when it's not in the fridge. Be careful.Adding the granulated sugar to the kuromitsu sauce makes it glossy.Because the amount of kanten really makes a difference in the texture, I recommend you use a scale that measures down to 0.1 grams. Recipe by Potteridou