Soymilk Pudding with Anko

The sweetness of these traditional Japanese red beans are a perfect match for the delicate flavor of soymilk

Cooking time

15min+

Calories

153kcal

Sodium

197mg

Nutrition facts are for one serving.
This recipe prepares 4 to 5 servings of pudding.
Time to cool is not included in the cooking time.

Ingredients(Servings: 4)

Directions

Beat the eggs in a bowl.
Gently warm the soymilk, add the sugar in to dissolve. Pour and mix into (1), then strain once.
Place a thin coat of the vegetable oil into each pudding mold, and pour in (2).
Place (3) into a preheated steamer. Once steaming again, lower the heat and steam for a few minutes until cooked through, then remove and allow to cool.
Mix the soy sauce into the boiled adzuki beans, and then place on top of (4).

Cooking Basics

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

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