Last updated 24 Mar 2014

Macrobiotic Carob Pudding Recipe

4 servings

Organic ingredients:

  • 4 tbsp carob powder
  • 420 ml filtered water
  • 4 tbsp rice malt
  • 2 & 3/4 tsp kanten powder, unbleached
  • Pinch of sea salt


  1. Pour filtered water and kanten powder into a pot, mix well and let stand for 10-15 minutes. Bring the mixture to a boil, stirring constantly to prevent sticking, and then reduce the flame to low and cook for about 10 minutes until the kanten powder is completely dissolved.
  2. Turn off the flame and stir in the rice malt.
  3. Add a little water to the carob powder and mix to dissolve.
  4. The dissolved carob powder to (1). Mix well and pour into moist dessert cups. Let cool.
  5. Transfer to the refrigerator to chill until set.
  6. Top with a little rice malt and garnish with a sprig of basil leaves.


Carob powder is used as a cocoa substitute. It comes from the pods of a tree that grows in the tropics or sub-tropics. The pod contains a sweet, edible pulp. Once the pulp is dried and roasted, it can be ground into a powder called carob flour (but more commonly referred to as "carob powder"). It is similar to cocoa powder in color and can be substituted with a one-to-one ratio in recipes.

Carob powder is unique with its own special flavor and texture, and if you've never tried carob before, you are in for a real treat. It is sweet, mild and packed with pectin, a type of soluble fiber. Traditionally, carob powder is used to soothe an upset stomach.

Unlike cocoa, carob is naturally sweet, low in fat, high in fiber, has calcium, and, most importantly, free of caffeine. And because chocolate is linked to migraines and caffeine-sensitivity for some people, Carob is a very suitable and healthy alternative.

By June Ka Lim, macrobiotic chef and counsellor

Mar 2013