Pumpkin Jelly 南瓜糕
I love pumpkin as it is not only sweet and healthy, it is also a very versatile ingredient in the kitchen. You can use pumpkin for baking, cooking, steaming as well as for making dessert. Since the October theme for Little Thumbs Up is Pumpkin, I'm really happy to find an excuse to try more pumpkin recipes to support my friend and the host, Eileen of Eileenの记事本. As the weather is very hazy and hot lately, I made this Pumpkin Jelly with chia seeds to beat the heat. This pumpkin is very easy to make and I like that by adding honey instead of sugar, the pumpkin tasted like sweet potatoes. If you love pumpkin, this cool dessert is definitely for you.
Pumpkin Jelly
Ingredients:
450g Pumpkin
1/3 cup Water
1 tbsp Black chia seeds (optional)
500ml Water
2.5 tsp Agar agar powder
7 tbsp Honey
2 tbsp Lemon juice
- Clean pumpkin and deseed. Cut to wedges and steam pumpkin with skin on for about 15 minutes or till pumpkin becomes soft.
- Remove pumpkin flesh from skin with a spoon. Then hand puree pumpkin with 1/3 cup of water to smooth.
- Add 500ml water into a pot with agar agar powder. Boil at medium heat and stir with a hand whisk. Add honey, lemon juice and black chia seeds and continue to stir for about 1 minute.
- Pour pumpkin puree into honey liquid and keep stirring for another 2 minutes and off heat.
- Pour pumpkin mixture into desire mould and chill for at least 2 hours before serving.
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南瓜糕
450克 南瓜
1/3 杯 水
1汤匙 黑奇异籽 (可不放)
500毫升 水
2.5茶匙 菜燕粉
7汤匙 蜂蜜
2汤匙 柠檬汁
做法：
- 将南瓜外皮洗净，去籽切块。将南瓜连带皮一起蒸大约15分钟至软。
- 用汤匙把蒸熟的南瓜肉刮下，加入1/3杯水，打成南瓜泥。
- 在锅里放入500毫升水和菜燕粉，以中火搅拌至水滚。加入蜂蜜和柠檬汁，用手动搅拌器再搅拌一分钟。
- 倒入南瓜泥，搅拌约2分钟即可熄火。
- 放入模型填满，冷藏2小时即可脱模享用。
**加了蜂蜜有点像番薯味道的南瓜糕，冰冰凉凉的，很适合天气炎热食用。
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