Pumpkin and Maple Pudding with a Japanese twist

Kuzu Pumpkin and Maple Pudding

This gluten and dairy-free nourishing and healing dessert is a very popular dessert item from my cooking class. Many people are surprised to discover that it is possible to have yummy, rich desserts without dairy!  

Kuzu aka kudzu, the ancient Japanese medicinal food is the secret ingredient that makes it so nourishing, alkalising and gives a rich texture.



Four Servings

  • 250g of Japanese pumpkin (without skin or seeds)  
  • 400ml soymilk 
  • 3 TBSP kuzu 
  • 2 TBSP pure maple syrup 
  • ¼ tsp vanilla paste 

 For Serving  

  • Maple syrup 
  • Pumpkin seeds 
  • Soymilk (or condensed soymilk) 


  1. Cut the pumpkin into bite-size and steam for 10 mins or until cooked.  
  2. Place soymilk, kuzu and maple syrup in a blender and blend until smooth and add steamed pumpkin and blend further.  
  3. Place the mixture in a medium-size pot and heat over medium high heat. Stir consistently. 
  4. Once it begins to boil, reduce the heat to low heat and cook until thick.  Stir consistently. 
  5. Spoon the mixture among 6 ramekins and refrigerate to set.  
  6. To serve, pour maple syrup and soy milk. Then sprinkle the pumpkin seeds. 


TIP: You need to stir consistently, otherwise the mixture gets lumpy. If it happens, you can put it back into the blender after cooling down the mixture and then pour into ramekins.  


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