Black Sesame Pudding Recipe by cookpad.japan
Cooking Instructions 1 Soak the gelatin in the water, and leave it for about 10 minutes. 2 Warm 200 g of milk until it starts to steam. Be careful not to let it boil. 3 Add sugar and gelatin, and completely dissolve. Add the black sesame paste, and mix well. 4 When the gelatin and sugar are dissolved, add remaining milk and heavy cream, then mix. That makes the pudding set faster. 5 Chill in the refrigerator. 6 Take it out from the refrigerator and stir occasionally. 7 If is has thickened to the point where the black sesame won't sink to the bottom when you stir the pudding up, divide it into individual cups and refrigerate. 8 Once it's chilled, decorate with whipped cream and mint leaves, then serve! 1 Soak the gelatin in the water, and leave it for about 10 minutes. 1 Soak the gelatin in the water, and leave it for about 10 minutes. 2 Warm 200 g of milk until it starts to steam. Be careful not to let it boil. 2 Warm 200 g of milk until it starts to steam. Be careful not to let it boil. 3 Add sugar and gelatin, and completely dissolve. Add the black sesame paste, and mix well. 3 Add sugar and gelatin, and completely dissolve. Add the black sesame paste, and mix well. 4 When the gelatin and sugar are dissolved, add remaining milk and heavy cream, then mix. That makes the pudding set faster. 4 When the gelatin and sugar are dissolved, add remaining milk and heavy cream, then mix. That makes the pudding set faster. 5 Chill in the refrigerator. 5 Chill in the refrigerator. 6 Take it out from the refrigerator and stir occasionally. 6 Take it out from the refrigerator and stir occasionally. 7 If is has thickened to the point where the black sesame won't sink to the bottom when you stir the pudding up, divide it into individual cups and refrigerate. 7 If is has thickened to the point where the black sesame won't sink to the bottom when you stir the pudding up, divide it into individual cups and refrigerate. 8 Once it's chilled, decorate with whipped cream and mint leaves, then serve! 8 Once it's chilled, decorate with whipped cream and mint leaves, then serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY Spinach Balls Zucchini Pancakes pineapple upside down cupcake/muffin Yummy burritos AMIEs SPAGHETTI with OIL & PARSLEY For Mother's Day! Strawberry Daifuku For Beginners Spicy chicken tortilla soup Easy and Delicious! Black Sesame Pudding Egg and Rice Porridge Marinated Olives and Tomatoes Yogurt Sorbet for the Summertime Simple Almond Tofu and Fruit in Syrup Amber's BBQ Baby Back Ribs Grilled Ham and Chikuwa with Mayonnaise Sweet Potato and Persimmon Salad: Great for Autumn For Mother's Day! Strawberry Daifuku For Beginners Spicy chicken tortilla soup Easy and Delicious! Black Sesame Pudding Egg and Rice Porridge Marinated Olives and Tomatoes Yogurt Sorbet for the Summertime Simple Almond Tofu and Fruit in Syrup Amber's BBQ Baby Back Ribs Grilled Ham and Chikuwa with Mayonnaise Sweet Potato and Persimmon Salad: Great for Autumn