Super Easy Vegan Coffee Gula Melaka Pudding | Delia.v Life
Milk pudding (some call it panna cotta or flan) used to be one of our all time favourite desserts when we were holidaying in Hokkaido. The silky and creamy texture coupled with the fragrance of vanilla bring smiles to our faces every single time. It's really interesting how simple food like these can bring such understated joys in our lives. Sometimes, the best things in life are the simplest, and this is true for this no-frills coffee pudding recipe we are about to share with you.
Making a vegan version of a milk pudding has always been on the back of our minds, so when we received a bottle of Vitasoy Coffee Soy Milk from Everyday Vegan Grocer we wanted to try to make a coffee flavoured milk pudding out of it. The seductive, roasty fragrance of coffee hit us immediately when we opened the bottle of coffee soy milk. Its creamy and rich milky texture won us over immediately! At once, we knew that Vitasoy Coffee Soy Milk will make a great base for the coffee pudding we envisioned.
Since we had fresh gula melaka (palm sugar) on hand, we decided to make a pandan gula melaka syrup to go with the coffee pudding we were making. That my friends, was the best decision ever! The combination of coffee, vanilla, pandan and gula melaka flavours complement one another so well and the texture was spot on! Smooth, silky, creamy and fragrant this coffee pudding with gula melaka was simply amazing. Besides, all you need is a few simple ingredients and you're good to go! Oh yes, if you're new to Everyday Vegan Grocer, here is $5 off your first purchase, you're welcome! ;)
Seeds of 1 vanilla bean
7g Custard powder
50g Coconut cream
400g Vitasoy coffee soy milk
1. In a saucepan, whisk together vanilla bean, custard powder and coconut cream.
2. Add Vitasoy coffee soy milk bit by bit while whisk to FULLY dissolve the custard powder.
3. Heat the saucepan on medium heat while stirring constantly and bring the mixture to a boil.
4. Remove from heat and pour into desired ramekins.
5. Let the pudding mixture cool at room temperature for 20 mins before chilling in the refrigerator for at least 2 hours.
Pandan Gula Melaka Syrup:
150g Gula melaka, chopped
3 Pandan leaves, bundled into a knot
1. Roughly dissolve gula melaka with water in a saucepan by stirring then add in the pandan knot.
2. Heat the saucepan on medium heat and bring to a boil.
3. Once the mixture boils, lower the heat to simmer and simmer the mixture for 5 mins.
4. Strain the syrup to remove impurities.
5. Let it cool and it's ready to be used.
We hope you like our simple Coffee Pudding recipe! Make sure you subscribe to our Youtube Channel and tag us on Instagram @delia.v.sg if you recreate any of our recipes, we'd love to see your creations!