Milk Pudding with Maple Syrup

• 12 grams Sugar
• 4 grams Cornstarch
• 2 grams Powdered kanten
• 2 tbsp Maple syrup
• 300 ml Milk
• 50 ml Water
• 1 Maple syrup (flavor)

1. Add the sugar, cornstarch, and powdered kanten to a heat-resistant container and mix well with a whisk.
2. Add the remaining (liquid) ingredients and mix well to keep it smooth.
3. Heat for 5 minutes in the microwave unwrapped.
4. Mix 2 - 3 times in between (I use a 800W microwave).
5. Since this is a pudding that uses cornstarch and kanten powder, boil well to fully melt the katen and get the cornstarch creamy.
6. Strain while still hot.
7. Straining makes for a nice texture.
8. Pour into the cups.
9. Once cooled, place in the refrigerator.
10. Since this pudding stiffens with katen, if you don't work while the pudding mixture is still hot, it'll result in a bad texture, so please be careful.
11. Once it's properly cooled, it's complete.
12. I recommend serving after removing from the cups.
13. If you like, serve with maple syrup.
14. Smooth and creamy.
15. Neither too stiff or too soft, and it goes down nicely with a light feel.
16. Since I intended to top with maple syrup, the pudding itself isn't that sweet.

sugar, cornstarch, kanten, maple syrup, milk, water, maple syrup

Taken from cookpad.com/us/recipes/148580-milk-pudding-with-maple-syrup (may not work)