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
Prepare the DRIED KONYAKU as instructed on the packet and drain well.
Heat the vegetable oil in a saucepan over medium heat. Add the cardamom seeds, flaked almond, raisins, pumpkin seeds, and brazil nuts, with the salt. Brown until the flaked almond reach a light caramel colour.
Add coconut milk and sugar to the saucepan. Split the vanilla pod lengthways, grate the vanilla seeds and place them directly in the milk alongside the pod. Gently bring to the boil.
Add the konyaku in the saucepan and bring back to the boil, then simmer for 10min. Be careful not to boil over. If dairy or almond milk is used instead of coconut milk, the preparation will need to be thickened: After 5 minutes simmering, add 1 tbsp of cornflour (or wheat or rice flour), stir well and simmer another 5 minutes.
Portion into your favourite bowls and serve straight away or let them cool down and chill in the fridge if you prefer to serve them cold. Sprinkle a dash of ground cinnamon before serving
Serving Size 2 Servings as a dessert