[Ibaraki Prefecture pumpkin soy sauce pudding]

~Pudding base~

▽Ingredients (serves 2-3)

・Pumpkin...100g
・Almond milk...50g
・Soy milk…250g
・Maple syrup..60g
・Cornstarch...10g
・Agar powder....2g
・Vanilla essence...5 drops

▽How to make it

1. Peel the pumpkin, cut it into bite-sized pieces and steam it (you can also steam it in the microwave).
2. Blend all the ingredients in a mixer, then transfer to a pot and heat until combined.
3. Strain through a colander and pour into the container that contained the caramel.
4. Cool in ice water and remove from heat.
5. Chill in the refrigerator overnight and let it harden and it's done!

~Caramel sauce~

▽Ingredients (serves 2-3)

・Sugar beet....45g
・Brandy...5g
・Soy sauce…5g

▽How to make

1. Put the sugar cane in a pot and boil until brown.
2. Once it has turned a fragrant brown, add the brandy and soy sauce.
3. Bring to a light boil and pour into a container.

★It can be frozen for about a month, so you can make a large amount and keep it in stock at home . (※It can be thawed in the refrigerator in one day.)

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