Vegan Matcha Soy Pudding with Anko (มัทฉะพุดดิ้งเจหน้าถั่วแดงกวน)

1.Soymilk : Rinse soybean and soak in water for 3 hours.

2.Blend soybean with 1200 ml of water into a paste and strain through a cheese cloth.

3.Heat soymilk and pandan in a pot until boiling. Reduce the heat to low and simmer for 10 minutes. Add sugar and remove pandan.

4.Sweet red bean paste : Rinse red bean and add into a pressure cooker with 750 ml of water. Pressure cooks the bean for 30 minutes and leave the bean in the pot for another 20 minutes before releasing the pressure.

5.Rinse red bean through water and add into the pan with sugar and salt. Cook and stir until red bean tuns into a paste and transfer on to a tray. Spread the mixture evenly and cover with cling film.

6.Matcha Pudding : Add water and sugar into a pan. Heat until sugar melts and caramelizes. Remove caramel from the heat and gradually mix hot water in.

7.Pour caramel into pudding molds, just enough to cover the base and set aside to set.

8.Mix corn starch, agar powder, sugar, and matcha in a pot. Add soy milk and bring mixture up to the boil over low heat. Simmer soymilk for 2 minutes and strain into pudding molds. Leave to cool at room temperature before chilling in the fridge for 4-5 hours.

9.To Serve: Flip pudding onto a serving plate and top with a dollop of sweet bean paste.