How To Make Japanese Milk Pudding

Japanese Milk Pudding, or "Milk Purin," is a beloved dessert in Japan. Its smooth, creamy texture and delicate flavor are popular among all generations. Unlike Western-style puddings, which often rely on cornstarch for thickening, Japanese Milk Pudding achieves its consistency using gelatin or agar-agar, which makes the texture a bit lighter.

One of the famous dairy companies in Japan started selling Milk Pudding in 1995. It was created with the image of the hot milk that mothers made for their children on cold winter days or when they had a cold.

The ingredients are very simple and easy to get: milk, sugar, and gelatin. In this recipe, we add a bit of vanilla to make it taste a bit like panna cotta. It is recommended to cover it well, store it in the refrigerator, and eat it within 2-3 days.

This is not a firm pudding, but rather features a soft texture. It melts smoothly in your mouth.

The steps are also very simple, making it perfect for parents to make for small kids. Once they are big enough to use the stove, they can even make it by themselves. Milk is rich in calcium, iron, and protein, which are important for growth. Because it is very smooth, has a pleasant texture, and is easy to swallow, it is recommended even when you have a fever.

The great thing about this Milk Pudding is that it can be served plain or with a variety of toppings such as fresh fruits, caramel sauce, or whipped cream. It is fun to change the toppings depending on how you feel that day.

Milk Pudding is enjoyed throughout Japan, available in a range of settings from restaurants to convenience stores.

Enjoy making and eating it with your loved ones; it will make a perfect dessert!