Рецепт Pumpkin Soya Milk Pudding 南瓜豆花布丁
Here is a gluten free, healthy and nutritious dessert made with fresh milk, pumpkin puree and soya milk. This silky smooth texture pudding is very easy and quick to prepare and definitely a comfort dessert for rounding up a satisfying meal.
Pumpkin Soya Milk Pudding
Ingredients:
- 150g pumpkin puree
- 1litre unsweetened soya milk (store bought)
- 200g fresh milk
- 160g sugar
- 2.5tsp agar agar powder
Method:
Steam pumpkin till soft without skin and blend together with fresh milk to smooth, set aside.
In a pot add in unsweetened soya milk, sugar and agar agar powder, bring to a boil at medium heat. Keep stirring the process so that it will not be burnt.
Pour in the pumpkin liquid and stir to a boil again.
Remove from heat and pour pudding liquid into serving cups. Leave to cool at room temperature and chill pudding for at least 2 hours to set.
Top with some azuki beans as desired before serving.
150克 南瓜泥
1公升 无糖豆奶 （买现成的）
200毫升 牛奶
160克 细糖
2.5茶匙 燕菜粉
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July 2015 Event : I have a date with "Pumpkin"