Add the powdered kanten into the coconut milk and heat. Boil for 2 minutes to dissolve the kanten thoroughly.
Add sugar and soy milk to the mixture from Step 1. Mix well.
Let the mixture cool down slightly. Pour into any mold you like and chill in the fridge.
Make the kuromitsu sauce. Add brown sugar, a small amount of water and granulated sugar to a small pan. Simmer and reduce until thick.
Serve the pudding with homemade kuromitsu sauce and kinako. Done!!
Story Behind this Recipe
I was wondering what sort of dessert I'd end up with if I mixed the umami-rich taste of soy milk and the tropical flavor of coconut milk . Well, I just wanted to have the best of both worlds. It's much better with kuromitsu sauce and kinako!!
Because you're using kanten, it hardens when it's not in the fridge. Be careful. Adding the granulated sugar to the kuromitsu sauce makes it glossy. Because the amount of kanten really makes a difference in the texture, I recommend you use a scale that measures down to 0.1 grams.