Cooking at Home

Ingredients

Pudding

  • 1 1/2 cup soy milk (375 ml)
  • 3/4 cup full-fat coconut milk (180ml)
  • 1 tbsp maple syrup
  • 2 tbsp cornstarch (18g)
  • 3/4 tsp agar agar powder
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • cooking oil spray, for greasing moulds

Sweet Soy Sauce Glaze

  • 4 tsp Kikkoman Gluten Free Soy Sauce
  • 2 tbsp sugar
  • 1 tbsp maple syrup
  • 1 tsp potato starch
  • 1 tbsp water

Kikkoman sauce used in this recipe

TOTAL TIME
3hrs 15mins
Serves
6
Cook time
3 hrs
Prep time
15min

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

  1. Prepare 6 small ramekins or custard moulds by spraying very lightly with cooking oil spray.
  2. In a mixing bowl, place soy milk, coconut milk, maple syrup, cornstarch, agar agar powder and salt and whisk well to combine.
  3. Transfer into a small non-stick saucepan.
  4. 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.
  5. Pour into moulds and allow to cool to room temperature before placing into the fridge for minimum 3 hours.
  6. 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.
  7. Transfer into a small non-stick saucepan.
  8. 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.
  9. Gently ease the puddings out of the ramekins and turn out onto a plate.
  10. Top with sweet soy sauce glaze and enjoy!

Recipe by @itslizmiu