Black Sesame and Soya Milk Pudding

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

520 mL

Unsweetened Soy Milk

or 250ml soya milk without the whipping cream

10 g

Whipped Cream

70 g

Caster Sugar

4

Gelatin Sheets

or 12 grams gelatin powder

40 g

Black Sesame Paste

Cooking Instructions

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Step 1

For the black sesame pudding - In a pot, add the Unsweetened Soy Milk (200 mL) , Whipped Cream (10 g) , and Caster Sugar (30 g) together. Lightly boil the liquid mixture and stir the sugar til dissolved at low heat.

Step 2

Soak the 2 Gelatin Sheets (2) into cold water for a few seconds, squeeze out excess water and drop into the liquid mixture. Stir till gelatin melted and off heat.

Step 3

Stir in Black Sesame Paste (40 g) and cool down liquid a little.

Step 4

Tilt 6 small glasses at an angle on an egg tray or muffin tray. Stir the black sesame mixture again before pouring into glasses. Refrigerate for at least 2 hours to set.

Step 5

For the soya Milk Pudding - Combine the Unsweetened Soy Milk (320 mL) and Caster Sugar (40 g) in a pot. Lightly boil the soya milk and stir the sugar till dissolved at low heat.

Step 6

Soak the remaining 2 Gelatin Sheets (2) into cold water for a few seconds, squeeze out excess water and drop into the soya milk liquid. Stir till gelatin melted and off heat. Cool soya milk liquid to room temperature.

Step 7

Remove the glasses of set black sesame pudding from muffin pan and stand them up right. Gently pour soya milk liquid onto set black sesame pudding.

Step 8

Chill pudding for at least two to three hours till set.

Step 9

Serve and enjoy!