Soy Milk Pudding with Sweet Soy Sauce Glaze
Prep Time: 10m | Cook Time: 10m | Servings: 6
Ingredients
Pudding
- 1 1/2 cup soy milk (350ml)
- 3/4 cup full-fat coconut milk (180ml)
- 1 tbsp maple syrup
- 2 tbsp cornstarch (18g)
- 3/4 tsp agar agar powder
- 1/8 tsp salt
- 2 tsp vanilla extract
- Cooking oil spray, for greasing moulds
Sweet Soy Glaze
- 4 tsp soy sauce (use gluten-free soy sauce to make it gluten-free!)
- 2 tbsp sugar
- 1 tbsp maple syrup
- 1 tsp potato starch
- 1 tbsp water
Instructions
Prepare 6 small ramekins or custard moulds by spraying very lightly with cooking oil spray.
In a mixing bowl, place soy milk, coconut milk, maple syrup, cornstarch, agar powder and salt and whisk well to combine.
Transfer into a small non-stick saucepan.
Heat over medium heat, stirring constantly with a rubber spatula until mixture thickens, about 4-6 minutes. Once mixture is thick, stir in the vanilla.
Pour into moulds and allow to cool to room temperature before placing into the fridge for minimum 3 hours.
When your puddings are set you are ready to make the glaze. Place soy sauce, sugar, maple syrup, potato starch and water into a mixing bowl and whisk well to combine.
Transfer into a small non-stick saucepan.
Heat over medium heat for a few minutes until sauce thickens and remove from heat. Note the sauce will not get as thick as the pudding and will thicken as it cools.
Gently ease the puddings out of the ramekins and turn out onto a plate.
Top with sweet soy sauce glaze and enjoy!
