Thank you to the 100 people who tried this recipe! ✿This dessert can be topped like a traditional Japanese sweet. Without toppings, it's great for diets or as baby food.The origin of this recipe:I love the texture of this dessert, but my daughter doesn't like ginger.I wanted to create a simple ginger-free soy milk agar jelly.If it's too soft, it releases water after serving. If it's too firm, the texture isn't quite right.This ratio of soy milk to agar powder is perfect for me!

I've been eating this since I was little.Don't mix the soy flour into the rice, and coat the rice ball just before eating. Use warm rice and consume ASAP. Recipe by Stylish Mama

My oldest son loves coffee jelly, so I made it with kanten. For my second son, I also made milk kanten, which is a little less sweet.Adjust the amount of sugar to your liking!The amount of kanten is approximate, so if you are unsure about the amount, it's better to add more to the coffee kanten.The milk kanten will be poured directly into cups, so it does not matter if it's slightly firm. I prefer a soft, jiggly texture for the milk kanten. For 4-5 servings. Recipe by OBU

I was craving a Japanese dessert using kinako and milk.Just be careful not to heat over high heat. This will cause the milk to boil super fast (and form scum)Sometimes the powdered agar may seem fully dissolved when it's actually not. Test with a wooden spatula and make sure it doesn't seem too grainy. For 5 servings. Recipe by Tezukuritamago

I thought it would be nice for those living outside of Japan to be able to use "tearstar"'s lovely okara recipes.In Step 6, the amount of water depends on your desired thickness of soy milk. Adjust the amount of water to desired consistency. Recipe by Piglet

My friend who loves roasted soybean flour (Kinako) requested these. I was going to shape them into squares like I usually do, but this time the dough was a bit sticky, so I rolled them into balls.Baking time will depend on your oven. Watch so that they don't burn. Recipe by Yuyu

If you want to make Japanese dessert for vegetarians, this is great! Used agar instead of gelatin.

I created this recipe because I wanted to make a new variation of bagels.It's easier to shape the dough if you dust it with flour first. Adjust the baking time as necessary. Recipe by Nahomin

Due to the shortage of dairy products and to conserve electricity, I came up with this simple recipe that uses soy milk and doesn't rely on the microwave.I recommend using 6 g cornstarch when making this cream for filling.In Step 3, turn the heat off just when you think it needs only a little more cooking, since this cream will stiffen after it's cooled down. If you do overcook the cream or if it stiffens too much in the fridge, add a bit more soy milk and stir it up to make it smooth. Recipe by Makunouchi

I made my favourite finger scones with soy milk.If you break these apart when they're just out of the oven the soothing fragrance of freshly-baked scones with waft out of them.These are ideal if you want a relaxing treat to enjoy during tea time.These are basic, plain scones. They're very easy to burn so please pay due care.They taste fantastic on their own, but are also delicious served with jam, maple syrup, or whipped cream. Recipe by piyoppy

I had kinako (roasted soy flour) at home, and I wanted to make my favourite crispy cookies with it. Then I arrived at this ratio of the ingredients.Please adjust the baking time depending on the oven .The cookies became crumbly after 15 minutes, crispy after 18 minutes, and crunchy after 20 minutes in our oven.You only need a bowl, spatula and knife. It will ease clean up. Recipe by Aibonmama

I decided to give this a try since I had good quality rice flour on hand!If you have an egg-allergy, use 90ml of soy milk for thick, dense batter. If you are using a non-stick frying pan, you don't need oil.Cook after warming the frying pan over low-medium heat.I recommend you serve it topped with kuromitsu black sugar syrup. Recipe by Otometeo