Are you looking for recipe inspiration Macrobiotic – Japanese-style Double Milk Pudding ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Macrobiotic – Japanese-style Double Milk Pudding What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Macrobiotic – Japanese-style Double Milk Pudding, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Macrobiotic – Japanese-style Double Milk Pudding delicious at home, because as long as you know the trick, this dish can be a special treat.
So, this time, let’s try it, let’s create it Macrobiotic – Japanese-style Double Milk Pudding home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Macrobiotic – Japanese-style Double Milk Pudding use 8 type of material and 5 manufacturing step. Here’s how to make the dish.
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 . Well, I just wanted to have the best of both worlds. It's much better with kuromitsu sauce and kinako!!nnBecause you're using kanten, it hardens when it's not in the fridge. Be careful.nAdding the granulated sugar to the kuromitsu sauce makes it glossy.nBecause the amount of kanten really makes a difference in the texture, I recommend you use a scale that measures down to 0.1 grams. Recipe by Potteridou
Ingredients and spices that need to be prepared to make Macrobiotic – Japanese-style Double Milk Pudding:
- 200 ml Coconut milk
- 3 grams Powdered kanten
- 1 tbsp Sugar
- 200 ml Unprocessed soy milk
- 1 Brown sugar
- 1 dash Water
- 1 dash Granulated sugar
- 1 Kinako
Steps to make Macrobiotic – Japanese-style Double Milk Pudding
- Add the powdered kanten into the coconut milk and heat. Boil for 2 minutes to dissolve the kanten thoroughly.
- Add sugar and soy milk to the mixture from Step 1. Mix well.
- Let the mixture cool down slightly. Pour into any mold you like and chill in the fridge.
- Make the kuromitsu sauce. Add brown sugar, a small amount of water and granulated sugar to a small pan. Simmer and reduce until thick.
- Serve the pudding with homemade kuromitsu sauce and kinako. Done!!
How ? It’s easy? That’s how to make Macrobiotic – Japanese-style Double Milk Pudding which you can practice at home. Hopefully useful and good luck!