Soy Milk & Cocoa Gelee from Japan: The Cookbook

Preparation Time: 10 minutes, plus 1 hour chilling time

Cooking Time: 5 minutes

Makes: 12 (1½-inch/3.5 cm) squares


4 cups (32 fl oz/1 liter) best-quality or homemade soy milk
4 tablespoons Dutch process cocoa powder
6 tablespoons mild honey
4 tablespoons kanten [agar flakes]


This soy milk dessert is only lightly sweetened and has a refreshing texture, so is an excellent option to follow a Japanese meal.

In a small saucepan, whisk ¾ cup (7 fl oz/200 ml) soymilk into the cocoa to create a slurry. Bring to a boil, whisking, over medium-high heat and immediately remove from the heat. Repeat the boiling process 2 more times to cook the cocoa powder. Stir in the honey until well incorporated.

In a medium saucepan, add the remaining 3¼ cups (27 fl oz/800 ml) soy milk. Sprinkle the agar flakes over the soymilk and bring to a simmer over medium heat. Adjust to a slow simmer and cook, stirring, until the agar has completely dissolved, 8–10 minutes. Whisk in the cocoa-soy milk mixture until uniformly colored.

Pour into in an 8-inch (20 cm) square pan with a removable bottom. Refrigerate for at least

1 hour. Run the knife around the edges of the mold, then unmold and cut with a sharp knife into 12 portions. Serve 1-2 gelées per person on a small plate. It is best to wipe the knife with a clean towel between cuts.

Adapted from JAPAN: THE COOKBOOK by Nancy Singleton Hachisu (Phaidon, $49.95 US/$59.95 CAN, April 2018)


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