Dattan soba seeds settled like a constellation of stars.
I remember when I first tried the Japanese invented dessert - coffee zelly (Japanese pronounce gelatinous desserts "zelly") I was surprised how delicious it was. Same happened to me recently when I tasted a milk pudding seasoned with Dattarn soba tea (buckwheat tea grown Sichuan province in China). Dattan, like all buckwheat . is prized for its high nutrients, particularly Rutin. It's the king of soba because it contains 100 times more Rutin than the other sobas. If you eat Dattan as soba noodles, they are mustardy in color and tastes slightly bitter and medicinal, which I l iike. I enjoy the toasty flavor of dattan. You can also sprinkle the seeds as a topping for your salad or mix them into soba or rice. I tried making the dattan pudding at home.
I used agar agar instead of gelatin to thicken the milk. I infused the dattan soba in the milk to make a soba milk tea, sweetened the milk mixture with sugar and that's about it. Any type of berries or cherries will go nicely with this pudding. I had beautiful cherries but they were so good, I ate them all before I got to making this sauce, so there is picture with the sauce, sorry! But I had these lovely strawberries, which served the purpose of adding some color to the dessert. If you want a thicker and richer consistency and flavor, I would use cream instead of milk.
Agar Agar molded the pudding in less than 20 minutes.
Dattan soba pudding with berries - Recipe
8 grams agar agar powder
400 mil of water
500 ml of soymilk or milk
100 ml heavy cream (optional). If not using cream, use soymilk or milk
In a medium saucepan, bring the agar agar mixture to a boil over medium heat.
When the agar agar is completely dissolved, add the milk, cream and sugar. Cook for 2 minutes over medium heat. Put the dattan tea in a fine strainer and let the tea sit in the hot milk mixture for a few minutes. Throw away the dattan tea.
Pour the pudding mixture in individual serving cups, about 1/3 cup per cup. Or pour the pudding mixture into a large mold. Let the pudding cool down and then put it in the fridge for a couple of hours, or until it has hardened.
In the meantime, make the berry sauce. Pit the cherries if you are using cherries. Combine the berries with sugar and cook over low heat. Skim surface scum from time to time. Cook until the sauce becomes syrupy. Let stand and refrigerate.
Serve the pudding with the berry sauce and kirsch.