Pumpkin Soya Milk Pudding 南瓜豆花布丁

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

      Ingredients:
      150g pumpkin puree
      1litre unsweetened soya milk (store bought)
      200g unsweetened soya milk
      160g sugar
      2.5tsp agar agar powder

      Method:

• Steam pumpkin till soft without skin and blend together with 200g unsweetened soya milk to smooth. 
• In a pot add in unsweetened soya milk, sugar and agar agar powder including the pumpkin liquid, 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.
• 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.
• 
  

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南瓜豆花布丁

      材料：

      150克 南瓜泥

      1公升 无糖豆奶 （买现成的）

      200毫升 无糖豆奶

      160克 细糖

      2.5茶匙 燕菜粉

      做法：

• 将南瓜切块蒸熟，把南瓜和豆奶打烂至滑，备用。
• 把无糖豆奶，糖及菜燕粉，南瓜豆奶水混合在一起，以中火煮至刚滚即可，一定要不停的搅拌，以免锅底烧焦。
• 然后倒入杯子里，冷却后，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。

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July 2015 Event : I have a date with "Pumpkin"

organized by Fion of XuanHom's Mom and co-hosted by Rachel