Wow! Look at the number of recipes posted in October. Everybody is so hyped up with the theme Pumpkin. Here I am, also got excited after reading some of the posts.
Pumpkin is a very versatile ingredient. I see some bloggers used it to bake cake or kueh kueh; cook a delicious dish; and making it into a refreshing dessert. After browsing through some of my cookbooks, I’ve decided to go for sweet dessert.
Look at the texture of this pudding. It is so smooth and creamy. The creaminess came from the evaporator milk and coconut. But it’s not sweet at all. I shouldn’t have reduced the sugar. It would really taste perfect if it is sweeter. The next time if I will to make this again, I’ll remain the amount of sugar as stated in the recipe.
Consume when it is cold from the refrigerator. This is indeed a refreshing dessert for hot and hazy weather now.
10g Agar Agar
¾ cup Sugar (I think this amount of sugar is just nice)
1 cup Coconut milk
4tbsp Evaporator milk
2½ cups Water
(1)Dice 1/3 of pumpkin. Slice the remaining pumpkin thinly.
(2)Steam pumpkin slices for 10 minutes and mash them when hot. Steam pumpkin dices for 5 minutes.
(3)Cut agar agar into short lengths. Rinse and soak in 2 cups of water for ½ hours in a pot. Bring to boil. Reduce to medium heat and cook until agar agar dissolves. Mix in sugar and cook until it dissolves.
(4)Mix cornflour with ½ cup of water. Pour into the agar agar solution from step (3) and stir well.
(5)Add coconut milk, evaporated milk and mashed pumpkin dices. Bring to boil and add pumpkin dices. Pour the mixture into cake tray. Refrigerate until set. Serve.
I’m submitting this post to Little Thumbs Up which is organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY.
For October, the theme is Pumpkin and it is hosted by
I’m submitting this for Cook-Your-Books #17 as the recipe is adapted by one of my cookbook -美食厨典第五版 – 100 中试甜品, which I bought in Hong Kong
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.