Guilt-Free Bliss: Special Soy Milk Pudding with Kuromitsu & Kinako（豆乳プリン）
Do you ever crave a decadent dessert but want to stay mindful of your health? This Special Soy Milk Pudding is the answer to your prayers!
By condensing the natural goodness of soybeans into a silky pudding, then topping it with rich brown sugar syrup (Kuromitsu), “sweet-and-salty” roasted soybean flour (Kinako), and velvety red bean paste (Tsubuan), we’ve created a masterpiece. It’s packed with plant-based protein and isoflavones, and best of all—it’s cholesterol-free! One bite, and you’ll be captivated by the harmony of premium ingredients and luxurious flavor.
Why is the Soy, Kuromitsu, and Kinako Trio the “Ultimate Combination”?
There is a scientific and nutritional reason why this trio is so beloved in Japan.
1. The “Soy x Soy” Double Power
Both soy milk and Kinako are made from soybeans, famously known as “meat from the field.”
- High Protein Finish: Adjusted soy milk contains at least 3.0% soy protein. By adding Kinako, you can efficiently boost your plant-based protein intake in one delicious sitting.
- Easy Absorption: Since soy milk is created by mashing and boiling soybeans into a liquid, the nutrients are in a state that is very easy for the body to absorb.
2. Beauty & Health Support (The Guilt-Free Treat)
- Soy Isoflavones: These polyphenols function similarly to estrogen. They are known to support bone health, skin elasticity, and hormonal balance.
- Zero Cholesterol: Unlike dairy-based desserts, soy milk contains no cholesterol. You can enjoy the rich, creamy sweetness without the health worries.
3. Satisfaction from Natural Minerals
- Mineral Boost: Compared to refined white sugar, the brown sugar used in Kuromitsu contains essential minerals like potassium.
- Fullness Factor: Soy protein digests more slowly than dairy protein, helping you feel satisfied for longer.
Ingredients (Serves 7)
The Pudding Base
- 1L Adjusted Soy Milk (Lower in “beany” flavor, fortified with a touch of sugar and oil for a smoother, milkier taste)
- 80g Sugar
- 20g Agar (A plant-based gelling agent)
The Toppings
- 100g Brown Sugar & 50g Water (For homemade Kuromitsu syrup)
- 10g Kinako & 5g Sugar & a pinch of Salt (For the “sweet-and-salty” dusting)
- Tsubuan (Sweet red bean paste) & Fresh Strawberries (For garnish)
Nutritional Facts (Per Serving)
- Calories: Approx. 195 kcal
- Protein: Approx. 4.5 g
- Note: Using “Adjusted Soy Milk” makes this dessert incredibly beginner-friendly and approachable for those new to soy products!
Step-by-Step Instructions
1. Prepare the Pudding
- In a bowl, whisk together the sugar and agar thoroughly.
- Gradually add the soy milk, stirring constantly to ensure no lumps remain.
- Pour the mixture into a pan through a fine sieve. Heat over medium heat until it comes to a boil.
- Tip: Stir the bottom constantly to prevent burning!
- Pour the liquid into your containers, straining one more time for a silky finish.
- Place the containers in an ice bath. Stir gently while cooling to prevent the mixture from separating into layers.
- Refrigerate for at least 4 hours until firm.
2. Make the Toppings
- Kuromitsu: Combine brown sugar and water in a small saucepan. Heat until it thickens slightly, then remove from heat.
- Note: The syrup thickens as it cools. If it becomes too hard, simply thin it with a drop of water.
- Kinako Mix: Blend the Kinako, sugar, and salt in a small bowl.
3. Assembly
Top the chilled pudding with a generous drizzle of Kuromitsu, a dusting of Kinako, a dollop of Tsubuan, and a fresh strawberry.
📖Related Link: Read the Japanese version of this article here! [罪悪感なしの至福：黒蜜ときな粉入り豆乳プリン]
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