Soy Milk Pudding with Sweet Soy Sauce Glaze

Try something different for dessert like this Japanese-inspired Soy Milk Pudding! This jiggly pudding is light, not too sweet and the saltiness from the Kikkoman Soy Sauce makes for a flavourful experience. This is an easy and delicious dessert to make that is gluten-free and vegan friendly.

Method

Prepare 6 small ramekins or custard moulds by spraying very lightly with cooking oil spray.
In a mixing bowl, place soy milk, coconut milk, maple syrup, cornstarch, agar agar powder and salt and whisk well to combine.
Transfer into a small non-stick saucepan.
Heat over medium heat, stirring constantly with a rubber spatula until mixture thickens – about 4-6 minutes. Once mixture is thick, stir in the vanilla.
Pour into moulds and allow to cool to room temperature before placing into the fridge for minimum 3 hours.
When your puddings are set you are ready to make the glaze. Place Kikkoman Gluten Free Soy Sauce, sugar, maple syrup, potato starch and water into a mixing bowl and whisk well to combine.
Transfer into a small non-stick saucepan.
Heat over medium heat for a few minutes until sauce thickens and remove from heat. Note: the sauce will not get as thick as the pudding and will thicken as it cools.
Gently ease the puddings out of the ramekins and turn out onto a plate.
Top with sweet soy sauce glaze and enjoy!

Recipe by @itslizmiu

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