Macrobiotic - Japanese-style Double Milk Pudding
Macrobiotic - Japanese-style Double Milk Pudding

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, macrobiotic - japanese-style double milk pudding. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Macrobiotic - Japanese-style Double Milk Pudding Recipe by cookpad.japan. Great recipe for Macrobiotic - Japanese-style Double Milk Pudding. I was wondering what sort of dessert I'd end up with if I mixed the umami-rich taste of soy milk and the tropical flavor of coconut milk.

Macrobiotic - Japanese-style Double Milk Pudding is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Macrobiotic - Japanese-style Double Milk Pudding is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook macrobiotic - japanese-style double milk pudding using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic - Japanese-style Double Milk Pudding:
  1. Take 200 ml Coconut milk
  2. Get 3 grams Powdered kanten
  3. Take 1 tbsp Sugar
  4. Make ready 200 ml Unprocessed soy milk
  5. Get 1 Brown sugar
  6. Get 1 dash Water
  7. Get 1 dash Granulated sugar
  8. Make ready 1 Kinako

The custard is a mixture of eggs, heavy cream, milk and sugar. It became set after being baked in a. Being slightly addicted to anime, I was watching a show where the main characters shared a love of milk pudding, and ate it a lot. Non dairy milk can separate, especially the nut milks, but coconut works well.

Instructions to make Macrobiotic - Japanese-style Double Milk Pudding:
  1. Add the powdered kanten into the coconut milk and heat. Boil for 2 minutes to dissolve the kanten thoroughly.
  2. Add sugar and soy milk to the mixture from Step 1. Mix well.
  3. Let the mixture cool down slightly. Pour into any mold you like and chill in the fridge.
  4. Make the kuromitsu sauce. Add brown sugar, a small amount of water and granulated sugar to a small pan. Simmer and reduce until thick.
  5. Serve the pudding with homemade kuromitsu sauce and kinako. Done!!

Traditional toppings are kinako and brown sugar syrup, but ground roasted nuts also. A Japanese style pumpkin pudding that's eggy, sweet, and creamy. Purin is a very popular snack in Japan that's easy to find in grocery stores and conbini (convenience stores). They usually come packaged individually in plastic. The process of making double-layered milk is simple enough.

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