Royal Milk Tea Kabocha Squash Pudding
Royal Milk Tea Kabocha Squash Pudding

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, royal milk tea kabocha squash pudding. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Royal Milk Tea Kabocha Squash Pudding is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Royal Milk Tea Kabocha Squash Pudding is something which I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Royal Milk Tea Kabocha Squash Pudding. 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.

To get started with this particular recipe, we have to first prepare a few components. You can have royal milk tea kabocha squash pudding using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Royal Milk Tea Kabocha Squash Pudding:
  1. Take 100 grams Mashed pumpkin or pumpkin puree
  2. Make ready 40 ml ■ Heavy cream + milk
  3. Make ready 2 tbsp Tea leaf (Earl Gray)
  4. Get 230 ml Milk
  5. Prepare 3 to 4 tablespoons Sugar
  6. Take 1 tsp Gelatin
  7. Prepare 1 Maple syrup
  8. Get 1 For decoration: mint, whipped cream

Recipe by Cookie shiasu Saira Abdullah. Kabocha Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier. Once blended with the almond milk, it had the perfect consistency for pudding. Drain well and puree in blender.

Instructions to make Royal Milk Tea Kabocha Squash Pudding:
  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.

Mix all ingredients, except nutmeg, well. Place squash in heat-resistant container and wrap. Sprinkle salt and pepper on pork loin. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes).

So that is going to wrap this up with this special food royal milk tea kabocha squash pudding recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!