Vegan Purin Recipe (Japanese pudding recipe)

Vegan purin is an eggless, dairy-free Japanese cuisine pudding set with agar instead of gelatine. Soy milk, maple syrup and a little corn starch turn into a silky, creamy custard, and a bittersweet caramel sauce finishes it off. It’s naturally gluten-free, chills in the fridge for about 9 hours, and tastes just like the classic Japanese version, minus the animal products.

Vegan Purin Recipe

The classic Japanese purin recipe calls for eggs or milk to get this creamy texture; however, this vegan variation uses agar to provide a similar appearance without the use of animal products. This purin has a beautiful, light texture, and the caramel sauce complements it perfectly.

Ingredients

• Plant-based Soy milk 300g
• Maple syrup 30g
• Corn starch 10g
• Agar 1g
• A pinch of salt
• Vanilla extract 1 tsp

Caramel sauce

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• Cane sugar 100g
• Water 2 tbsp.
• Hot water 2 tbsp.

Instructions

• Firstly, prepare a warmed soy-milk mixture by heating soy-milk and corn starch over medium heat. Once a paste-like consistency is achieved, add in the maple syrup, vanilla extract, and a pinch of salt.
• Take a pan and place it on the stove pot to make the agar solution. Then stir in the agar and water until the agar is completely dissolved in the water.
• After you’ve finished making the agar solution, stir in the hot soy-milk mixture.
• Fill the purin cups halfway with the agar-soy mixture.
• Allow 10 to 15 minutes for the mixture to cool. Transfer the mixture to the refrigerator once it has reached room temperature and allow it to cool for 9 hours.

Preparation of caramel sugar by the wet method

Caramelising sugar can be done either wet or dry. To produce caramel sugar, I utilised the wet method so that new cooks could easily prepare it.

• Place a saucepan on top of the stove and turn it on. In a pot, add the sugar and water and heat them. Continue to whisk the mixture until the sugar begins to solubilize. Stop stirring the mixture when it reaches the boiling point. Sugar will change its colour and begin to caramelise after the water vaporizes. Remove the amber-coloured caramelised sugar from the stove, pour in hot water, and gently mix it.

Success Tips

• Continue gentle stirring while the soy mixture is on the flame. If you do not stir it, the mixture might stick to the pan or it may end up with the formation of clumps.
• Don’t create a disturbance while the sugar is caramelising.
• Carefully add hot water to the caramel, and transfer it to another pot after subtle mixing. Otherwise, your caramel might burn in the hot pot.
• Take protection measures while adding in hot water because it may splash.
• Keep a watchful eye on the caramel to avoid burning it. It hardly takes 10 minutes to caramelise the sugar.
• Use a stainless-steel pot to make the caramel sauce.
• If sugar sticks to the side of the pot use a brush to wipe it off.
• If caramel becomes too hard, again transfer it to the pot along with few tablespoons of cold water.

Nutrition

Here are some nutrition facts are given below

• 55 calories per serving
• Total Fat 1g
• Sodium 2mg
• Total Carbohydrate 5g
• Sugars 5g
• Protein 7g

FAQs

Why is hot water added to the prepared caramel?

To make the caramel less dense, hot water is added. The optimal vegan purin texture requires the appropriate caramel consistency.

What is agar?

Agar is a plant-based substance added to any dish to give it a gel-like appearance. It does not have its flavour, so it can be used in a variety of dishes to thicken their consistency. 1tsp of agar per cup of liquid is ideal.

Why agar is used in the vegan version of Japanese purin dessert?

Gelatin is used in classic puddings to make a rich, creamy dessert. Because gelatin is derived from animals, agar is substituted in the vegan form of purin.  Agar is obtained from red algae, and works best for this recipe.

Are purin and pudding two different desserts?

The texture of the purin and pudding differs slightly. The first difference lies in origin. The purin is a Japanese dessert where the alphabet ‘r’ sounds similar to ‘d’; hence the name purin is used. The texture of purin is stiff than pudding and is topped with caramel.

Can I buy readymade instant purin mix from the supermarket?

The purin mix available in the supermarket contains gelatin so it will not be suitable for vegans. The best purin is the one cooked at home. It’s not difficult to make and is far better in terms of quality.

How can I prepare caramel sugar using the dry method?

The dry method is quite simple but requires expert skills. If you want to make caramel sugar with this method, simply pile sugar in a pot in a thin layer. Add another layer of sugar when the first layer begins to melt. This approach does not necessitate the use of water. When caramelising sugar, you must be very careful because a little negligence can result in your caramel being burned.

Why my caramel became crystallized?

Cooking sugar is not the same as cooking other foods. When sugar is heated, it also produces its heat, causing it to rise in temperature faster than other meals. If you keep stirring in this case, the sugar will adhere to the sides of the pan and crystallize. Any contaminant in the pot can promote crystallization, so make sure it’s clean and tidy. You can also put a lid on your pot to start the condensation process and stop the crystallization. If you didn’t take these precautions, you’ll have to start over.

Conclusion

If you’re allergic to egg-based foods, milk, or are vegan, this wonderful Japanese cold dessert is for you! You’re going to love it! It’s simple to make if you follow the instructions carefully, so I’ll be making it again! You should give it a shot as well.

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• Japanese pudding recipe
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