For the black sesame pudding - In a pot, add the Unsweetened Soy Milk (200 milliliter), Whipped Cream (50 milliliter), and Caster Sugar (30 gram) together. Lightly boil the liquid mixture and stir the sugar til dissolved at low heat.
Soak the 2 Gelatin Sheet (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.
Stir in Black Sesame Paste (2 tablespoon) and cool down liquid a little.
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.
For the soya Milk Pudding - Combine the Unsweetened Soy Milk (320 milliliter) and Caster Sugar (40 gram) in a pot. Lightly boil the soya milk and stir the sugar till dissolved at low heat.
Soak the remaining 2 Gelatin Sheet (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.
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.
Chill pudding for at least two to three hours till set.