The macrobiotic root known as kuzu has great nutritional and medicinal value it is especially good for the digestion. Kuzu has been commercially produced in Japan from as early as the 1600. Did you know the kuzu root is one of the largest in the world? Make sure when buying kuzu that is is 100% and not mixed with other starches to get the best medicinal effect.
Kuzu is a wonderful thickening and jelling agent and I always use it in my curry sauces . So with that in mind I decided to make this soy milk matcha purin using just a few ingredients.
Purin プリン is a Japanese dessert or pudding normally like a creme caramel sometimes using eggs.
For this recipe all you need is to add 165ml of soy milk to a pan and add 10g of kuzu starch and mix well . Add some sweetener if you wish a teaspoon of rice syrup maybe. As I was adding a matcha syrup at the end I didn’t add any sweetener. Then add a teaspoon of sifted matcha powder and whisk well. I use one of those small battery operated small milk frother whisks for this. Then turn on the heat and start to heat gradually stirring all the time if it doesn’t start to thicken turn up the heat a little more . Do not be tempted to leave it as it thickens all of a sudden. When it’s thick pour out into two small glasses it should be thick like custard. Chill in the fridge preferably over night.
To make the syrup just add 2 teaspoons of rice syrup and 1 teaspoon of matcha to a pan with 2 teaspoons of water and heat a little then chill in the fridge. You will have enough for at least two puddings here.
When you want to serve add some vegan whipped cream ,soy yogurt or ice cream ,some sweet azuki beans ( to give your Purin that real Japanese flavour) and pour over your matcha syrup. Finish with a dusting of matcha.