This recipe was inspired by the Indian pudding Kheer made with rice or vermicelli. This recipe is a perfect match with Konyaku. The result is delicious and light. The konyaku can be the noodle or rice version.
This is usually cooked with ghee or butter, but by using vegetable oil, it becomes versatile and be used by people suffering from dairy intolerance or following a vegan diet.
This dessert can be eaten hot or cold and can be prepared up to 1 day in advance.
Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery
We served this food sample at Korea Foods in New Malden recently and it was extremely popular there. A lot of customers took the recipe card and said ‘I will cook this for today’s dinner!’. It was such a wonderful experience for us!
So I would like to introduce it in here as well. This sweet sour taste is simple but something addictive and perfect when you want to add one more small dish to your meal.