Introducing recipes for pudding that you want to enjoy in the fall and winter season. There are three types: "Kaki pudding," "Pumpkin pudding," and "Chocolate pudding."

Persimmon pudding recipe

A recipe for the mysterious sweet "Kaki Pudding" that does not use eggs or gelatin. Puree the well-ripened persimmon pulp with a mixer or blender. Add milk, mix well, pour into a bowl, cool in the refrigerator and harden.


The pectin contained in the persimmon reacts with the protein in the milk to create a soft, mousse-like finish. The slightly persimmon flavor is as elegant as almond tofu.


＞＞ Persimmon pudding recipe

Sweet potato pudding recipe

Pour plenty of mashed sweet potatoes into the pudding liquid. Easily steam in a frying pan.


A chewy and chubby texture that is somewhere between pudding and sweet potatoes. It does not strain the dough, but it unwinds smoothly in the mouth. The simple sweetness and fluffy feeling are tightly packed, and the taste is irresistible for sweet potato lovers.


＞＞ Sweet potato pudding recipe

Chocolate pudding recipe

Add chocolate bar (black) to eggs, milk and sugar. Pour into a cocotte and steam in a frying pan.


The dark chocolate-colored pudding is soft and shakes when shaken. The upper part has a strong chocolate feeling and is rich, and the lower part has a strong milky feeling and is refreshing. It melts in the mouth and creates an exquisite taste.


＞＞ Chocolate pudding recipe

Recipes for "Kaki pudding," "Pumpkin pudding," and "Chocolate pudding" that allow you to enjoy a warm and warm taste. The materials and procedures are simple, so feel free to give it a try.