Rich Cocoa Pudding with Tofu and Soy Milk

I suddenly felt like eating a sesame pudding even though I hadn't had it often.I wanted to cook this dish with ingredients I usually have on hand so I used black sesame seeds. But if you have black sesame seed paste, you can use that instead. The black sesame seed paste will give this dish a richer and stronger sesame flavour.This recipe is for kids so it might be a little bit too sweet. For those people who don't like sweets, use 2 tablespoons of sugar instead! Recipe by Tatsugon mama

I wanted to make something that was a bit macrobiotic, healthy and delicious. Even if something is healthy, if it doesn't taste that good... it's not worth eating. Apparently beet sugar is good in macrobiotic cooking. Try reducing the sugar, or using honey, maple syrup, or cane sugar instead - sounds healthy.Even thought these puddings have no cream in them, they're really rich and delicious. They contain cocoa polyphenols, soy isoflavones, calcium, and vegetable proteins. On top of that, gelatin contains collagen! If you decrease the soy milk a tiny bit and add brandy or rum, it's really delicious. For 4 servings. Recipe by Asamato

I used to make soy milk pudding in a pot. But I tried making it in a microwave to reduce the amount of dishes and to omit using a stove.The microwave in my house is 600 W.Adjust the cooking time to your microwave. Recipe by Ryo---ko

I've become interested in macrobiotics, but I'm not interested in following it rigidly. I just follow the principles my own way.Sesame seeds not only have vitamin E, which helps prevent aging, they also contain a super antioxidant called sesamin. Soy milk and tofu contain isoflavones, calcium and vegetable proteins. Gelatin contains collagen. So this is a perfect "beauty pudding." For 4 servings. Recipe by Asamato

I wanted to make a delicious tofu pudding without heavy cream. This recipe was developed through trial and error.Soft and jiggly, this delicious pudding will melt in your mouth.Since the recipe uses artificial sweetener, there is no sugar (meaning maybe you could eat this every day)!The number of calories will differ depending on the type of tofu and soy milk you use.Choose a tofu that doesn't have a strong tofu flavour to it. You could even use a mild processed tofu. Make sure to let the gelatin fully bloom just before heating. If too much time passes, the gelatin mixture will set before it can be stirred in. If you heat it over 90℃, it will not set, so be careful. You could use either additive-free or processed soy milk, according to your preference. Recipe by vegeful

I was trying to find an easy snack recipe, which everybody can enjoy including kids, then I came up with this dish with my own twist. Recipe by Eriko0824

I wanted to make a healthy dessert, so I came up with this recipe that doesn't use eggs or heavy cream. I didn't even imagine that I could make such a soft and jiggly pudding without heavy cream.Please don't bring the soy milk to the boil. Heat it up, and once you start seeing bubbles around the rim, turn off the heat. Recipe by Hacchun

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 like American Classic Chocolate pudding, So why don't I try it with Soy Milk and Green tea.

I wanted to have a healthy dessert without aggravating my allergies.Please be careful not to let it boil.Make sure you dissolve the gelatin very well.If you add kuromitsu or kinako soy bean powder, use natural unprocessed soy milk.If you prefer less soy milk flavour, use processed soy milk! Recipe by Ryo---ko

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 love the texture of douhua, but my daughter doesn't like the ginger in it.I wanted to figure out how to make douhua easily without ginger.If the mixture sets soft, it might yield some water after served. If it is too hard, the texture isn't great.This ratio of soy milk and powdered agar-agar is the best to me.If you use soy milk at room temperature, you can control the temperature of the mixture easily.The reason why only half of the soy milk is heated because it is easier to dissolve agar-agar-powder this way. If you don't want to bother, heat all the soy milk from the start. Recipe by Nekozame

I wanted to make steamed pudding that wasn't made with gelatin and used soy milk. You don't have to put caramel sauce under the pudding, which makes an even easier recipe. For those of you that don't have brown sugar syrup, you can substitute honey+Kinako soy flour or Adzuki beans+green tea, maple syrup, grated ginger+honey etc. Enjoy it in different ways.You should strain the pudding. As a lazy person, I use a miso dissolving net to strain it directly into the containers. If you over-whip the egg, then use a lighter to burn bubbles on the surface, then steam the pudding, it'll become smooth and blemish-free. Covering with plastic wrap prevents condensation from falling into it. As for covering the pot with a tea towel, I didn't do it before, but it was too noisy when it began to boil. Recipe by Earl-Grey

I wrote down the ingredients so I could remember their ratios.Please adjust sweetness to your liking. This recipe isn't so sweet. Recipe by CAFE703

Equipment5 X 4oz ramekinsOR4 X 6oz ramekins (with a bit left over)Adapted from - https://www.justonecookbook.com/tofu-pudding-blancmange/

I wanted to eat healthy and smooth pudding.I think it tastes like mille-feuille cake because of the custard and strawberry?Spread the "Tofu Custard Cream" from Step 3 over bread. It is also useful for making other sweets!Add more rum or double cream for fragrance.You can also serve this without jam. Recipe by Ayachin0816

Initially I wanted to make these for my daughter's birthday. We ended up eating them all lol.Great for those who are lactose intolerant or just love healthy eating! If you have no peanut allergy, you can substitute with almond or soy milk or any milk of your preferences ;)

This is a variation of my "Simple! Tofu No-Bake Cheesecake" recipe.When you chill these desserts, they will go a little hard. Some liquid will separate out of the tofu and settle on the top of the dessert so drain it before serving. These desserts don't keep for long so serve them on the same day or morning after.These desserts have a rich matcha flavour and you can hardly taste the tofu at all. Recipe by Miyakojika

This is actually something I came up with to use up the last of my green vegetable powder.So, I always add it to this nutrient-rich drink.It's easier to blend it all together if you stir everything well before adding the soy milk.Adjust the sweetness to taste; if it needs more, mix in honey or your choice of sweetener. Recipe by Nikonikomakki-

Whenever I drink hot cocoa, I like adding a little bit of coffee. It makes the drink more flavorful and delicious!So I rearranged a recipe for cocoa pudding and tried making a dessert with cocoa and coffee.When you are using instant coffee granules, it might be hard to dissolve (even though that's the reason I thought of using granules in the first place...lol). If you strain the mixture, it won't be a problem! Recipe by Mintominto

Since I love matcha, I tried making a dessert using a lot of it.Mix the condensed milk and matcha well.The pudding itself is not too sweet... Adjust the sweetness of the sauce to your preferences. Recipe by Haruurara

I had a craving for something light and refreshing, and this is what I came up with.Adjust the amount of lemon juice to taste. Recipe by CAFE703

I wanted to eat something sweet when I was pregnant, but I was watching my sugar intake, so I just made this on impulse. There's no need to add sugar because it is sweet enough with just the banana. Hurrah for bananas! The gelatin gives it a nice, plump texture.Heating the banana will bring out its sweetness, so it's fine if the banana is not ripe. Don't mash the banana until really smooth, otherwise you won't be able to enjoy its texture. You don't need to blend it in a mixer. I used Morinaga brand pure cocoa. Sugar-free cocoa is the key. Recipe by NIKY

You can make chocolate truffles with tofu or skimmed milk without cream. So I was wondering if I could make them with soy milk. I tried it and it was a big success! It is very easy to make and you will have very rich and tasty chocolate truffles. I served them with milk and my father thought he was eating normal chocolate truffles made with cream. On Valentine's Day, I will give these to my friends and myself!It is important to melt the chocolate until it is very smooth. When you microwave the chocolate the first time, heat in 10 to 20 second increments, checking as you go to make sure it doesn't burn. You can use pure or processed soy milk. If you don't like soy milk, use milk! Honey is fine, but if you use mizuame syrup, the result will be softer and smoother. I use coffee powder to hide the smell of the soy milk. Recipe by healthy*

The soy milk cream is very light and I tried to match with light choux pastries made with soy milk and vegetable oil, instead of butter.Do not open the oven door while baking the choux pastries. If you open the door the pastries shrink. Bake well until even the cracks of the pastries look golden brown. Omit rum if you're giving these to children. For making 9. Recipe by Akito mama

I wanted to create a egg tofu dish that had a firmness between chawan-mushi and tofu.Instead of dashi stock, I used soy milk to create a subtle flavour and make the egg tofu more nutritious.Cover the bowl with cling film before you place it in a steamer. This will ensure smooth egg tofu without small bubbles inside. Set the top surface of the egg tofu by steaming over a high heat, then reduce to low heat to slowly steam the inside. Adjust the amount of the dashi stock granules to taste. Pour over as much Japanese-style ginger an sauce as you like. This sauce might be too sweet for you, so adjust the seasoning to taste. Use a big bowl to make the egg tofu in one go, then spoon it into individual serving dishes. Recipe by yoppy123456789

I started reading the benefits of chia seeds and was looking for a tasty way to add them to my diet. I took a couple ideas from other recipes and came up with this recipe.

I gave two of my soy milk pudding cups to my coworker, and she preferred this version over the other plain one. She said that it was melt-in-your-mouth creamy and soft! That's why I've posted this recipe here.It's basically made the same way with"Melt-in-your-mouth Soy Milk Pudding." For 2 large servings. Recipe by Earl-Grey