Soy Milk Pudding with Rice Flour
This pudding recipe uses rice flour, making this dessert more filling than a regular pudding. It does not use eggs, yet the mild flavor of soy milk and the caramel sauce make a very tasty dessert.
Ingredients
For the pudding
| ⅔ cup (100g) | rice flour |
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| ¾ cup (200ml) | water |
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| 1¼ cups (300ml) | soy milk |
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| ¼ cup (50g) | sugar |
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For the caramel sauce
| ¼ cup (50g) | sugar |
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| 1½ tablespoons (20ml) | water |
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| 2¾ tablespoons (40ml) | hot water |
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Directions
For the pudding
In a saucepan, whisk rice flour into water. Add soy milk and sugar. Bring to a boil over medium-low heat. Simmer until creamy.
Strain over a sieve and pour into serving cups. When cool enough, cover and chill in refrigerator.
For the caramel sauce
In a saucepan, combine sugar and water. Bring to a boil. Turn off the heat when it turns to caramel color. Add hot water and stir. When slightly cool, cover and chill in the refrigerator.
Pour the caramel sauce over the pudding. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.