• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Ingredients
  • Cuisine
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • Cuisine
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Dairy-Free

    Updated: Jun 7, 2022 by Marc · 71 Comments

    Red Bean Pudding with Blueberry Sauce

    Learn how to make this vegan panna cotta made with a rich red bean pudding and blueberry sauce.
    Recipe Pin

    This vegan "panna cotta" was inspired by a recent dinner at Kajitsu, a Japanese restaurant in NYC that specializes in shojin ryori. It's a style of cooking developed by buddhist monks that uses no meat or fish.

    As you step down into the restaurant, the pace of life seems to slow down before your very eyes. The pleasantly lit interior reveals a long solid timber bar along with a dining room furnished and trimmed in traditional Japanese woods. Everything from the understated decor to the cedar-like smell in the air will convince you that you're in an old home in Kyoto, rather than a basement level East Village eatery.

    Each course is a perfect balance of subtle flavours and colors allowing you to taste the quality of each ingredient without being too austere or simplistic. Watching Chef Nishihara behind the bar is like watching a sculptor working with clay. The attention to detail even carries over to the carefully selected dishes that the food is presented on, some of which are over two hundred years old!

    For dessert we had a blueberry kinton filled with red bean paste. Kinton is a dense dumpling, traditionally made from sweetened chestnuts, sweet potato or beans. In this case, Chef Nishihara added blueberries, an unexpected combination that worked remarkably well. The whole meal was great, but I found myself contemplating the juxtaposition between the tart floral blueberries and the creamy bean paste during the entire walk home. This contemplation soon turned into a craving which is how I came up with this red bean "panna cotta" with blueberry sauce.

    I put panna cotta in quotes because it has no cream in it and the texture is quite different due to the red bean and use of kanten instead of gelatin. If you're looking for a satiny smooth traditional panna cotta, you may prefer this one, or this one (although neither are vegetarian)

    Kanten_ (agar agar) is a gelling agent common in Asian cooking that's derived from seaweed, which makes it vegan friendly. The resulting gel isn't the same as gelatin though, with a firmer more delicate gel that's less resilient under pressure. If you can live with the slightly different texture, it's a great substitute for gelatin in desserts ranging from marshmallows to fruit jellos.

    📖 Recipe

    Red Bean Pudding with Blueberry Sauce

    4.50 from 2 votes
    Print Pin Discuss

    Units

    Ingredients 

    for pudding

    • 1 can coconut milk (400 gram)
    • ½ cup red bean paste (a.k.a. anko, adzuki bean paste)
    • 3 grams kona kanten (agar agar powder)

    for blueberry sauce

    • 280 grams blueberries frozen wild packages
    • agave nectar (to taste)

    Instructions

    • Put the coconut milk, red bean puree and kona kanten in a blender, and blitz until completely smooth. Pour this mixture through a double mesh seive into a small saucepan, discarding any remaining solids.
    • Heat the saucepan over medium low heat, stirring constantly until it starts steaming (but not until it boils). Pour the mixture into individual ramekins and allow them to come to room temperature before putting in the refrigerator to set.
    • To make the blueberry sauce, just add the thawed blueberries to the blender and blend until smooth. Taste, then add agave nectar as needed to sweeten.
    • To serve, just unmold the ramekins and pour the blueberry sauce on top.
    Recipes in your inboxDon't miss out SIGN UP!

    More Dairy-Free

    • Hunan chicken is an easy weeknight stir fry featuring juicy hunks of marinated chicken and a vibrant medley of peppers in a spicy sauce with a bright tang.
      Hunan Chicken
    • Side-view of a bowl of Pasta Pomodoro, showing the depth and layers of spaghetti intertwined with chunks of ripe tomatoes and basil leaves.
      Pomodoro Sauce with Spaghetti
    • Crying Tiger Beef with Nam Jim Jaew Sauce
    • Homemade seaweed salad with a nutritious blend of Japanese seaweed and crunchy cucumbers, just like at sushi restaurants.
      Seaweed Salad (Wakame Salad)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • Omurice is a mashup of savory sweet chicken fried rice with a creamy omelette.
      Omurice (オムライス)
    • Crisp juicy fried chicken glazed in a sweet and sour orange sauce that's redolent of fresh citrus thanks to a triple dose of orange.
      Orange Chicken
    • Dipping coconut fried shrimp in a orange chili sauce.
      Crispy Coconut Shrimp
    • Crispy panko chicken tenders served with lemon wedges and lettuce in a basket.
      Panko Chicken Tenders
    • Luxuriously smooth scoop of homemade matcha ice cream.
      Matcha Ice Cream (No-Churn)
    • Edamame

    Trending Categories

    • Summer
    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved