Here is a simple pudding. It is basically a kanten made with apple juice and amasake, then pureed to make a creamy pudding.
This dessert is appropriate for many people who are on a more restricted diet due to health concerns. Amasake lends a sweet creaminess that can address cravings in a more balanced way than most refined sweeteners.
I originally made this recipe using freshly made apple juice and the leftover pulp. If you have a juicer, you can do the same. I included the pulp when measuring the liquid. Use about 1 heaping tablespoon of agar per cup of liquid to get the right gelling consistency.
This recipe serves 2-3 people. You can easily increase the liquid proportionate to the agar if you would like to make a larger amount.
Apple Amasake Pudding
1 1/4 cup unsweetened apple juice
3/4 cup amasake (will probably need to use homemade, it has gotten hard to find in stores)
2 1/2 heaping tablespoons agar (kanten) flakes
1 pinch sea salt
1/2 apple cut into small pieces
1/2 non-alcoholic vanilla (opt)
a handful of toasted walnuts, almonds or pecans (opt)
1. In a medium size saucepan, stir the juice, amasake, agar and salt. Let sit for 10 minutes to dissolve the agar.
2. Bring to a low boil on medium heat. Whisk frequently to help the agar dissolve. The amasake will probably curdle in the juice, but that’s okay because it will get pureed at the end.
3. As soon as the liquid comes to a boil, add the chopped apple. Let simmer for 4 minutes. Remove from heat.
4. Add the optional vanilla. Pour into a glass dish. Set aside to chill until firm.
5 When the kanten is firm, puree in a blender until smooth. You can add a tsp of maple syrup while pureeing if desired.