Here is a gluten free, healthy and nutritious dessert made with 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
Prep time
Cook time
Total time
Author: Ann Low
Serves: 6-8 cups
Ingredients
- 150g pumpkin puree
- 200ml unsweetened soya milk or fresh milk
- 1litre unsweetened soya milk (store bought)
- 160g sugar
- 4tsp agar agar powder
Instructions
- Steam pumpkin till soft without skin and blend together with 200ml unsweetened soya milk to smooth.
- In a pot add in 1 litre 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. Remove from heat once it is boiled. Then add the pumpkin mixture into the hot soya milk and stir well.
- Pour pumpkin soya milk 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. (I used store bought red bean dessert soup)
Notes
3.5.3226
南瓜豆花布丁
材料：
- 150克 南瓜泥
- 200毫升 无糖豆奶或牛奶
- 1公升 无糖豆奶 （买现成的）
- 160克 细糖
- 4茶匙 燕菜粉
做法：
- 将南瓜肉切块蒸熟，把南瓜和200毫升豆奶打烂至滑，备用。
- 将1公升豆奶，糖及菜燕粉混合在一起，以中火煮至刚滚，熄火。（一定要不停的搅拌，以免锅底烧焦）倒入南瓜豆奶水，再搅拌均匀便可。
- 然后倒入杯子里。待凉后，放进冰箱冷藏数小时至凝固。
- 喜欢的话可放点红豆在布丁上面便可享用。（我是买现成的红豆水）
*****************
I’m submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with “Pumpkin”
organized by Fion of XuanHom’s Mom and co-hosted by Rachel