Tuesday, 21 August 2007

Kabocha Pudding


Japanese pumpkin, kabocha i's one of vegetables which available all year round. Unlike Indonesia's pumpkin (Labu), kabocha has deep green skin. It has naturally sweet flavor. So, I've used it for dessert. Fresh and yummy.....

Ingredients :

200 gr kabocha

1 sachet of kanten powder (agar)

250 ml fresh milk (or coconuts milk)

100 ml water

50 gr kurosato (palm sugar)

30 gr sugar

1/4 teaspoon of salt

Directions :

Pell kabocha and cut into small pieces. Steam kabocha until softened and then crush until creamy.

In a pan, melt kurosato and water.

Put creamy kabocha in a pan. Add fresh milk, sugar, salt and kanten powder.

Cook and stirring constantly until mixture comes to a boil.

Pour into pudding molds or individuals dishes and let it cool.

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