Step-by-Step Guide to Make Speedy Royal Milk Tea Kabocha Squash Pudding
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Speedy Royal Milk Tea Kabocha Squash Pudding. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Royal Milk Tea Kabocha Squash Pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Royal Milk Tea Kabocha Squash Pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Royal Milk Tea Kabocha Squash Pudding is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Royal Milk Tea Kabocha Squash Pudding using 8 ingredients and 7 steps. Here is how you cook it.
I had some mashed kabocha squash left over, so I tried making a pudding with it.
This is most delicious when made with strong black tea. I recommend Earl Grey, which has a very distinct aroma. Recipe by Cookie shiasu
Ingredients and spices that need to be Take to make Royal Milk Tea Kabocha Squash Pudding:
- 100 grams Mashed pumpkin or pumpkin puree
- 40 ml ■ Heavy cream + milk
- 2 tbsp Tea leaf (Earl Gray)
- 230 ml Milk
- 3 to 4 tablespoons Sugar
- 1 tsp Gelatin
- 1 Maple syrup
- 1 For decoration: mint, whipped cream
Instructions to make Royal Milk Tea Kabocha Squash Pudding
- Peel the kabocha squash , cut into pieces of any size you like and soften in the microwave or steam. Dissolve the gelatin in 2 tablespoons of water and set aside.
- Strain the steamed kabocha squash while still hot, add to a bowl with the ■-marked milk and cream, and mix into a paste.
- Add the milk, tea leaves, and sugar in a pot and heat on medium heat. Mix and turn off the heat as it starts to bubble. Let sit for 10 minutes to bring the aroma out.
- Use a strainer to filter out the tea leaves. Add the gelatin and mix well. Add the kabocha squash paste a little at a time while mixing thoroughly.
- Cool the bowl by placing in ice water. Pour into your containers through a strainer or sieve. Cool in the refrigerator to stiffen.
- Add a little maple syrup and decorate with whipped cream and mint leaves if desired.
- This is canned pumpkin puree, a staple in the U.S. If you use this this pudding is very easy. Use after heating it up a bit in the microwave.
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