Sunday, 19 October 2014

Pumpkin Pudding 金瓜糕

Hi
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.

HAPPY COOKING!

INGREDIENTS
10g         Agar Agar
90g         Cornflour
¾ cup      Sugar (I think this amount of sugar is just nice)
1 cup       Coconut milk
4tbsp       Evaporator milk
2½ cups  Water
250g       Pumpkin

METHOD
(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.


This post is also linked to My Treasure Recipes #3 - Taste of Autumn (Oct / Nov 2014) organised by Miss B from Everybody eats well in Flanders and Charmaine from Mimi Bakery House

9 comments:

  1. Looks great and refreshing, thanks for sharing to LTU, cheers!

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  2. Hi Amy, this sweet pudding dessert looks refreshing. Great for hot weather.

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  3. 滑嫩嫩的布丁,好想吃一大口。嘻嘻嘻 。。

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  4. Hi Amy,
    This is such a lovely dessert! Perfect to serve to the family as a treat after dinner!
    Thanks for linking with CYB!

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  5. Amy,
    Thanks for visiting my blog and linking up with MTR #3, glad to know a new baking friend like you. =)
    Agree that pumpkin is such a versatile veggie, your pumpkin pudding looks easy to make and the texture looks great ! :)

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  6. Hi Amy, this creamy and smooth dessert looks scrumptious :)
    Do you think we can substitute agar-agar with agar-agar powder?

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    Replies
    1. Hi Grace, I used agar agar strips and not the powder type. Thanks :)

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  7. Simply looks delicious & love to try it.. Healthy dessert for kiddos..
    Thanks for sharing..

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