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 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 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 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 love user "spain"'s recipes, and I uploaded copy-cat recipes, but then I realized this was unfair, and so I made some changes.I used a whisk to mix the tofu, which didn't affect the taste, but if you use a blender, it will be even creamier. Please use brown cane sugar to add a bit of richness, since this doesn't call for heavy cream. For one 20 cm [7.9 in] diameter bowlful. Recipe by Emacchi mama

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

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 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 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

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