How about incorporating noodles in your pudding? It is not about a Japanese dessert at all. It is a traditional Jewish dessert eaten only on Jewish Sabbath and is called as Kugel. The first Kugels were made from bread and flour and were rather salt than sweet. But over the years the kugels were subjected to a variety of changes and many things were incorporated in the side dish to make it a dessert.
The Kugels were first flavored by the Germans, who replaced bread with noodles, to which eggs, cottage cheese and milk added to create a custard like consistency. In Poland, Jews added raisins and cinnamon to noodles in the kugel recipes. Hungarians added sugar and sour cream to the already existing recipes. In 20th century the sugar that was added was caramelized before adding and an extra spice pepper was added. The kugel base was substituted for potatoes, matzah, carrots, spinach and zucchini. In 1950 Bundt pan was created as ceramic pans to bake kugel. So, Kugel is a mix of noodles, egg whites, cinnamon, pepper, raisins, hora and salt. Bake it in the oven.
So, you can have Kugel in your lunch or as a desserts…it is a great meal at any time of the day.
