Pumpkin Soya Milk Pudding 南瓜豆花布丁 Recipe
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
Thank you Victoria for nominated me to this award to my blog.
I'm sharing this Versatile Blogger Award to all amazing bloggers in food the blogging world.
I'm passing this Versatile Blogger Award to all bloggers in the
I'm submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with "Pumpkin"