Product Description:
The UMAMI PUDDING MIX is a 100% plant-based that makes sweet desserts such as Japanese pudding and custards. A perfect eggless indulgence for both children and adults!
Ingredients:
Sugar, pumpkin powder, nutritional yeast, carrageenan, calcium sulfate, agar, rock salt, woodear mushroom UMAMI powder, carrot powder, magnesium chloride
Supplement
Sugar uses 100% millet sugar. Agar and carrageenan are polysaccharides obtained from seaweed. Calcium sulfate and magnesium chloride are used as coagulants similarly in the use of bittern in tofu.
Packing and Storage:
16oz doypack with zipper. Please store at room temperature. Shelf life of 18 months.
https://www.youtube.com/watch?v=oy8amf9IhK0
Pumpkin Pudding
[Pumpkin Paste]
Pumpkin : 100g
Maple Syrup: 15g
Vanilla Oil or Essence: A few drops
Salt: A pinch
Black Pepper: A pinch
Unsweetened Soy Milk: 50g
Granulated Sugar: 30g
[Pudding Base]
UMAMI PUDDING MIX: 50g
Unsweetened Soy Milk: 400g
Pumpkin Paste:
1. Remove the skin and seeds from the pumpkin. Cook the pumpkin until it becomes soft,
using a pressure cooker or steamer.
2. While hot, mash the pumpkin using a food processor or blender.
3. Add maple syrup, granulated sugar, unsweetened soy milk, salt, and black pepper to
the mashed pumpkin. Mix until it becomes smooth and forms a puree.
4. Once it has cooled down, the pumpkin paste is ready.
Pudding:
1. In a bowl, put the pudding mix and add approximately half of the unsweetened soy milk
to dissolve it.
2. Gradually add the remaining unsweetened soy milk to the pumpkin paste, mixing it in a
little at a time.
3. Combine the mix from steps 1 and 2 in a pot.
4. Heat it to a boil (around 194 degrees Fahrenheit).
5. Remove from the heat and pour it into a heat-resistant container.
6. Allow it to cool to room temperature and then refrigerate for approximately 1 hour
before serving.
