Japanese · Dessert
Soy Milk Pudding
A silky, lightly sweetened Japanese-style soy milk pudding (tonyu purin), set with gelatin and perfumed with vanilla, finished with a trickle of honey and a whisper of black pepper for warmth.
$1
10 minsPrep
5 minsCook
195 minsTotal
EasyLevel
Nutrition per serving
111Calories
5.4gProtein
2gFat
18.3gCarbs
17gSugar
0.6gFiber
60mgSodium
0mgChol
0.3gSat Fat
136mgPotassium
137mgCalcium
0.7mgIron
0.3mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Asahi Super Dry Beer
local
Genmaicha
international
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Place 4g gelatin in a small bowl with 15ml cold water and let it bloom for 5 minutes until spongy.
2
Warm 220g soy milk gently in a saucepan over low heat with 20g sugar, stirring until the sugar fully dissolves; do not let it boil.
3
Remove from heat and stir in the bloomed gelatin until completely melted and smooth, then add 2g vanilla extract.
4
Strain the mixture through a sieve into a jug to remove any undissolved bits, then divide evenly between 2 small pots (180ml each).
5
Cool to room temperature, then cover and refrigerate for at least 3 hours until fully set and wobbly but firm.
6
Just before serving, drizzle 5g honey over each pudding and finish with a light dusting of ground black pepper if using.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 220g220g Soy Milk, warmed
- 20g20g Sugar White
- 4g4g Gelatin, bloomed in cold water
- 2g2g Vanilla Extract
- 10g10g Honey, 1
- 0.3g0.3g Black Pepper, optional, ground, as garnish, 1
