Royal Milk Tea Kabocha Squash Pudding

Name: Royal Milk Tea Kabocha Squash Pudding
Yield: 4 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

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Ingredients

4 servings

100 gramsMashed pumpkin or pumpkin puree
40 ml■ Heavy cream + milk
2 tbspTea leaf (Earl Gray)
230 mlMilk
3to 4 tablespoons Sugar
1 tspGelatin
1Maple syrup
1For decoration: mint, whipped cream

Saved

Steps

1

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.
2

Strain the steamed kabocha squash while still hot, add to a bowl with the ■-marked milk and cream, and mix into a paste.
3

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.
4

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.
5

Cool the bowl by placing in ice water. Pour into your containers through a strainer or sieve. Cool in the refrigerator to stiffen.
6

Add a little maple syrup and decorate with whipped cream and mint leaves if desired.
7

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.