Fermented Soybean Pudding
A silky, savory pudding made from fermented soy milk, topped with crunchy toasted bread and a drizzle of coconut cream. This comforting dish is a unique blend of textures and flavors, perfect for a cozy breakfast or snack.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 15g
Ingredients
- 4 cups soy milk
- 1 tsp lactic acid starter
- ½ cup green mung beans
- 2 slices bread
- ½ cup coconut milk
- 1 tsp salt
Instructions
- 1
In a pot, bring 4 cups soy milk to a simmer over medium heat, stirring occasionally, until it steams and small bubbles form, about 5 minutes.
- 2
Remove from heat and whisk in 1 tsp lactic acid starter until fully dissolved. Let sit undisturbed for 10 minutes until the mixture thickens into a soft pudding.
- 3
Meanwhile, rinse 0.5 cup green mung beans and boil in water until tender, about 15 minutes. Drain and set aside.
- 4
Toast 2 slices bread until golden and crisp, about 3 minutes. Cut into small croutons.
- 5
Spoon the warm soy pudding into bowls. Top with the cooked mung beans and toasted bread cubes.
- 6
Drizzle 0.5 cup coconut milk over each bowl and sprinkle with 1 tsp salt. Serve immediately.
Tools you’ll need
- pot
- whisk
- bowl
- toaster or oven
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