Ingredients
2 cups chocolate almond or hazel nutmilk
3 tablespoons Kuzu starch
3 tablespoons (32 grams) unsweetened cocoa powder (use the best quality you can afford)
1 teaspoon vanilla extract
3 tablespoons maple syrup
small pinch of saltSift the cocoa powder, and salt together into a medium size saucepan and add about 1/2 cup of the milk and the maple syrup. Whisk to a smooth consistency – no lumps!Crush the kudzu and mix with two tablespoons of almond milk, stirring until dissolved in a small jug. Add more milk to take it up to the cup measure.Pour this kuzu mix into the pan and simmer over medium heat, stirring continuously. It will be about five minutes of waiting until it suddenly thickens, so keep your eye on it. Take it off of the heat and add in the vanilla.Pour into 6 small pots or one serving bowl and cover with a bit of baking paper, touching the top of the pudding to prevent a skin forming and chill in the fridge for several hours.Kuzu starch should be crushed to a powder before it is measured.
If it when it's set, it looks separated, meaning a chocolate solid with clear liquid around it. Do not fear! Just stir it vigorously and you will have a luscious, thick, pudding.
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Chocolate Kuzu Pudding
- 2 cups chocolate almond or hazel nutmilk
- 3 tablespoons Kuzu starch
- 3 tablespoons (32 grams) unsweetened cocoa powder (use the best quality you can afford)
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- small pinch of salt
- Sift the cocoa powder, and salt together into a medium size saucepan and add about 1 cup of the milk and the maple syrup. Whisk to a smooth consistency – no lumps!
- Crush the kudzu and mix with two tablespoons of almond milk, stirring until dissolved in a small jug. Add more milk to take it up to the cup measure.
- Pour this kuzu mix into the pan and simmer over medium heat, stirring continuously. It will be about five minutes of waiting until it suddenly thickens, so keep your eye on it. Take it off of the heat and add in the vanilla.
- Pour into 6 small pots or one serving bowl and cover with a bit of baking paper, touching the top of the pudding to prevent a skin forming and chill in the fridge for several hours.
First made May 12th. Delicious. Try 2.5 tablespoons of kuzu next time for a slightly thinner mix. Note Kuzu starch should be crushed to a powder before it is measured. Also R wants more chocolatey – so try 4 tablespoons of cocoa – up from 3.
If it when it’s set, it looks separated, meaning a chocolate solid with clear liquid around it. Do not fear! Just stir it vigorously and you will have a luscious, thick, pudding.
Definately going to try various versions of Kuzu Pudding. Apricot and Coconut, watermelon & rosewater, for example… It could also be used a flan filling with fruit on top. A lemon version for an apricot flan could be delicious.
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