Sweet Potato Pudding

Sweet Potato Pudding

Enjoy the mild and creamy flavor of soymilk.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to cool with cold water and set in a refrigerator are not included in the cooking time.
  • Prepares pudding for 7 molds (100 ml / 3.4 fl. oz. each).

Ingredients(Servings: 7)

Ingredients (Servings: 7)

5 g (0.2 oz.)

1 (250 g / 9 oz.)

250 ml (8.5 fl. oz.)

80 g (2.8 oz.)


a dash (optional)

a dash (optional)

(A) Caramel Sauce

80 g (2.8 oz.)

50 ml (1.7 fl. oz.)


  1. Lightly butter the pudding molds.
  2. Place the sugar (A) and half of the water into a pot over medium heat. Once the edges of the mixture start to brown, turn the pot, mix all together, turn off the heat and pour in the remaining water. Equally pour the mixture into the molds (1).
  3. Cut the sweet potato into 2 cm (0.8 in.) thick rounds, thickly peel and place into cold water to remove excess starch.
  4. Add (3) to plenty of water. Once boiling, pour out the hot water, replace with cold water, boil again until soft, then drain. Quickly mash the potatoes while still hot.
  5. Add the soymilk and sugar to the pot and warm until the sugar is melted.
  6. Place the eggs into a bowl, beat, then add and mix into (5). Strain with a fine mesh strainer.
  7. Add (4) to (6), and combine with the soy sauce and, if on hand, vanilla essence and cinammon powder. Then pour into (2).
  8. Place (7) into a pre-heated steamer and steam covered for 2 minutes on high heat and then for 4 to 5 minutes on low heat. (A pot, filled with boiling water to half the height of the molds may also be used. For this method steam while covered with a lid).
  9. Place the molds into cold water to cool, then put into a refrigerator to cool further and harden. Remove from molds, and serve on plates.

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