Soy Milk Zenzai Pudding

Soy Milk Zenzai Pudding

It is a pudding without eggs. A nutritious pudding with isoflavone from soy milk, collagen from gelatin, and polyphenol from azuki beans.

Ingredients: 8 to 10 servings

Boiled azuki beans
1 big can ( 450 g )
Pure soy milk
1000 ml ( 1ℓ )
Water to soften the gelatin
as needed ( I use about 50 ml )
Heavy cream ( for decoration )
100 ml


1. Keep 50 g of adzuki beans for decoration and heat the rest of the adzuki beans and soy milk. Heat on low to medium heat and be careful not to let it come to a boil.
2. When it cools down to a temperature that the gelatin can melt, add softened gelatin and let it melt.
3. Remove from heat and put the bottom of the pan in iced water to cool. (optional)
4. If you drain the adzuki beans with a sieve, it will be easier to portion into cups.
5. Spoon the drained adzuki beans into cups.
6. Pour the liquid (soy milk mixed with gelatin) in the cups using a ladle and chill to solidify.
7. Decorate with beaten whipped cream (with stiff peaks) and adzuki beans then it's done!

Story Behind this Recipe

When I went out for lunch, the soy milk zenzai I had for dessert was very delicious and I thought that how would if be if it was made solid with gelatin? I made it few times and it became this recipe. It is very easy.