Sorry for not making nice pics for the making process and also for the pudding itself bcos Im just documenting it for myself 😊

Original recipe was way too sweet for my taste. Strong tea note. Low on sweetener.

This is my own variation of a recipe that was taught to me by a neighbor.This recipe is so simple that you only need to simmer, stir, and chill the cups.You can make them even healthier by reducing the amount of sugar!Using heavy cream makes the pudding really rich and creamy.Using cream specially processed for whipping makes a lighter pudding than what you'd get when using natural heavy cream, but both are equally amazing.You can use store-bought pudding cups or jello containers to make these puddings!Make them in a pretty container to impress everyone.You can make these in the same way using regular green tea or jasmine tea. Recipe by Noricchi-ni

My kids wanted some quick snack. I raided the pantry and decided to make pudding. You can replace thai tea with milk tea, or cappucino.

I discovered green tea that was so delicious it seemed a waste to just drink it!! So I made a matcha pudding, which I love.This time, I used Itokyuhemon brand green tea. The sweetness varies on the brand of green tea you use, so adjust the amount to your liking. Recipe by cathmilk

When I was making a basic caramel custard pudding, I tried putting a tea bag in just half of them - And I'd created a pudding fragrant with tea.I recommend using Lipton Yellow Label (in the triangular tetra packs).If you use the caramel tea in this series, it becomes a very grown-up flavor. For 6 puddings. Recipe by Gakochan

Making use of the chewy texture of "Chojuku" brand sandwich bread, I created a nutritious recipe that can be cooked quickly even on a busy morning.I used a silicone steamer that won't create a lot of washing-up. You can start with a refreshing morning by the sweetness of fruits and the nice flavour of tea.Use a teabag without using a stapler. It's dangerous to microwave metallic objects. Just in case, take the paper label out.If you add the maple syrup to warmed milk, it will dissolve easily, and prevent the egg from hardening with the heat. For 1 serving (400 ml silicone steamer). Recipe by vegeful

This recipe resulted from many trials to serve at my cafe! It is easier than using egg!!I received tons of good reviews, so I uploaded this recipe.It is also good for Halloween.600 g of uncooked kabocha squash is good enough.You don’t have to use light brown sugar, but it will give the pudding a richer taste.Resting the kabocha after cooking gives nicer color.If you cannot spread caramel sauce evenly in the mold, don’t worry. It'll be melted in the mold when you take the pudding out. Recipe by Hime0301

I made this because kabocha squash is delicious, and I wanted to use it up.I used dairy heavy cream (37% fat).Please adjust the amount of sugar after tasting. I use 30 g for a reserved sweetness, together with caramel. I used a blender and stirred in the pot. Recipe by rie-tin

I wanted to use some kabocha squash that weren't suitable for simmering in a tasty way, so I used it in this recipe.If you blend the peeled kabocha squash with milk in a blender it's easy! I always peel the kabocha squash and do step 4 in the directions in several batches, then blitz it in the blender! You need some moisture when blending kabocha squash, so I put in milk. You can substitute milk for the cream and this recipe will still work! Recipe by Bypy

I received lots of kabocha squash as a gift.I microwaved the kabocha for 3 minutes, but it really depends on the size.I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

I always make pudding when kabocha squash is in season. I usually make this pudding in the oven, but I wanted to try making it with gelatin to reduce the time and effort.If you will be pouring caramel sauce into the bottom of the cups, pour in the sauce while it's still hot and refrigerate the cups until well chilled. Then pour in the pudding. You can also pour caramel sauce over the pudding and eat it that way. Of course, it's delicious without caramel sauce. The amount of kabocha you use doesn't have to be exact. Recipe by YUZUMAMAN