Japanese-Style Soymilk Pudding - Maple Soy Sauce

Japanese-Style Soymilk Pudding - Maple Soy Sauce

Rich and sweet maple soy sauce is the perfect topping for this refreshingly chilled soymilk pudding. Easily prepared in a large dish to be enjoyed with family and friends.

Cooking time
20 minutes
  • Nutrition facts are for one serving.
  • Time to cool and chill is not included in the cooking time.
  • Please prepare a storage dish with high sides and diameter of about 15 cm (6 in.) to chill and harden the pudding.

Ingredients(Servings: 3to4)

Ingredients(Servings: 3to4)

8 g (0.3 oz.)

40 ml (1.4 fl. oz.)

(A)Maple Soy Sauce

60 ml (2 fl. oz.)

1 Tbsp

  • If chilled soymilk is used the gelatin will start to gel once added and before it can be mixed into the soymilk. Be sure to use room temperature soymilk. If the soymilk has been in the refrigerator, warm it to room temperature prior to use.


  1. Sprinkle the gelatin powder into the water placed into a heat resistant dish, mix together and then allow to soak for about 10 minutes. Place over a warm water bath to dissolve.
  2. Place the soymilk into a storage dish, add in (1), mix with a rubber spatula, then place into a refrigerator to chill and harden for about half a day.
  3. Place the maple soy sauce ingredients into a small pot over medium heat. Once boiling, remove any scum that forms, and then simmer down over low heat for about 2 minutes while stirring occasionally. Transfer to a heat resistant container, and cool with ice (or in a refrigerator).
  4. Use a large spoon to scoop up (2) and serve onto dishes, then cover with (3) and the ground white sesame seeds if desired.

Cooking Basics

Gelatin powder - how to use

To soak gelatin powder slowly pour the gelatin into the water so that it spreads throughout. Pouring water into gelatin powder is more likely to generate lumps and leave some gelatin undissolved.

To dissolve gelatin powder, place over a warm water bath or pour into warmed liquid. Gelatin powder does not set at high temperatures. Be sure to use with liquid that has been warmed to between 50 and 60C.


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