Revealing the Secret to Rich and Melting "Vegan Black Sesame Pudding"!

Pudding, yet zero guilt?✨
＼Your body will love this [Four Poisons-Free] recipe!／

Whether you're on a diet or health-conscious, you don't want to give up sweets, right?

In this article, I will introduce the ultimate healthy dessert that completely eliminates the "Four Poisons" (wheat, refined sugar, dairy products, and vegetable oils) that are currently the talk of the town. Furthermore, it is vegan-friendly, making it a recipe for those of you who are conscious about beauty and health.

Why is this pudding the "ultimate" one?

Regular pudding and store-bought sweets are packed with refined sugar and oil. Eating them can lead to guilt, skin problems, and poor physical condition.

However, this pudding uses:
❌ White sugar/artificial sweeteners → ⭕️ Beet sugar (or maple syrup or brown sugar) for natural sweetness

❌ Dairy products/vegetable oils → ⭕️ Rich soy milk and black sesame paste for a rich, creamy flavor

❌ Gelatin/additives → ⭕️ Agar for mineral replenishment!

With the fragrance of black sesame and the mellowness of soy milk, it has a finish so rich you'll be surprised it's "Four Poisons-Free."

Eat deliciously and gain health and beauty. No more choosing snacks while depriving yourself!

Basic Recipe for Exquisite Pudding

Time required: 15 minutes (excluding chilling time)
Cooking tip: Stir constantly while heating to ensure the agar doesn't clump!

[Ingredients (A)]

* Soy milk (unsweetened): 300ml
* Black sesame paste: 50g
* Sweet koji (or mirin syrup): 2-3 tablespoons
* Agar powder: 4g (1.5-2 teaspoons) or agar-agar
* Natural salt: A pinch

[Toppings (B)]

* As desired (goji berries, walnuts, kinako, etc.)

[Instructions]

* Put all ingredients from A into a small pot and mix well with a whisk. Especially ensure the agar and sesame paste are thoroughly dissolved.
* Place over medium heat and stir constantly to prevent the bottom of the pot from burning. Once it boils, turn to low heat and continue heating for another 1-2 minutes to completely dissolve the agar.
* Remove from heat and pour into molds or containers.
* Once it has cooled down, chill in the refrigerator for 2-3 hours to set.
* Once set, add toppings from B as desired and it's ready.

[Important] Secrets to a Higher-Level Taste and Physical ImprovementThe basic recipe is delicious enough, but with arrangements, it can become even tastier and serve as the "ultimate personal dessert" tailored to your constitution!I plan to release further in-depth [exclusive information] in a paid note!

[Note on the Name]

Many of you might have wondered "???" when hearing the word pudding, but since I am a flexitarian vegan, I cannot consume animal proteins like eggs.Although I have used "pudding" in the title and recipe name, I feel that the following names might be more accurate.Sweets that are set using gelling agents (gelatin, agar, agar-agar, etc.) without using eggs are generally not called "pudding." The definition of pudding generally involves using the "coagulation properties of eggs" to set liquids like milk.

🤔 Examples of sweets using gelling agents

Sweets that are set with gelling agents without using eggs include the following:

[Jelly]

* Main ingredient: Gelatin
* Characteristics: Smooth and melts in the mouth. Derived from animal protein. [Agar/Mizu-yokan] * Main ingredient: Agar * Characteristics: Strong elasticity and sets firmly. Derived from plants (seaweed). Does not melt easily at room temperature. [Panna Cotta] * Main ingredient: Gelatin and heavy cream * Characteristics: Looks like pudding, but does not use eggs; characterized by the richness of heavy cream. [Bavarois] * Main ingredient: Gelatin and whipped cream or meringue * Characteristics: Even lighter and fluffier than panna cotta.Since it doesn't use eggs, you can make desserts that even those with egg allergies can enjoy.

There is no clear name for things made with agar-agar, but I think if you call it soy milk pudding made with agar-agar, the texture and impression will be easier to convey. I also feel that since soy milk is a substitute for heavy cream, calling it panna cotta or bavarois might also be fine✨

I cannot use animal-based gelatin, and I cannot use dairy-based heavy cream, so I would like to try making agar or yokan next time. I want to make lots of Japanese-Western fusion sweets!😆

Thank you for reading until the end!

See you in the next recipe post.