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A Thick Japanese Persimmon Pudding That Hardens Only With Milk - Recipe Video

A simple and easy to understand recipe video shows how to make A Thick Japanese Persimmon Pudding That Hardens Only With Milk.
IT'S LIKE A MAGIC!? All you have to do is mix Japanese persimmons and milk together to make a thick pudding. No gelatin, no eggs, and no hard steps! You can make Japanese persimmon sweets very easily. It doesn't use fire, so you can make it with your child. Please give it a try.
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Cook time

200 minutes

Ingredients
2 pieces (2/3 cup (150 ml) container)

  • Japanese persimmon
    1
  • Milk
    80 ml
  • Sugar
    1/2 tbsp
  • Vanilla essence
    3 drop(s)
  • Finishing
  • Whipped cream
    2 tbsp
  • Mint
    as needed

How to make

  1. 1. Remove the stem of the Japanese persimmon, peel off the skin, and cut into bite-size pieces.
  2. 2. Add Step 1, milk, and sugar into a blender and stir until smooth.
  3. 3. Drizzle with the vanilla essence and lightly mix with a blender for 2 seconds.
  4. 4. Place Step 3 in a container and refrigerate for at least 3 hours to harden.
  5. 5. Remove from the refrigerator and finish with whipped cream and mint. It is ready.

Tips for cooking

・ Calcium from milk and pectin from Japanese persimmons harden, so soy milk cannot be substituted. Also, please use whole milk. ・The ratio of persimmon weight to milk is approximately 2:1 to make this dish. ・Adjust the sweetness to your liking. ・This pudding has a thick texture, not a firm pudding. Even if you make it in a pudding mold, there is a high possibility that it will lose its shape when you remove it, so we recommend making it in a cup.

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