Turn a persimmon into a pudding with one simple ingredient

Originally published on Sora News by Oona McGee


No gelatin necessary for this no-bake Japanese purin recipe!

As much as we love eating sweets like creme caramel or custard pudding, known in Japan as “purin“, making them always seems like a time-consuming task.

That’s not the case if you’re using the humble persimmon, however, as this particular fruit contains some special magic that does the hard work for you, solidifying itself into a delicious purin on its own with the addition of one secret ingredient.

The secret ingredient is one we’re all familiar with, and it’s probably something you have in the fridge right now. It’s

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