Baked Pumpkin Pudding 焗南瓜小杯布丁

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Baked Pumpkin Pudding
Pumpkin is rich in carotene that is good for your eyes. Different from ordinary steam bake puddings, this type of baked pudding is concrete and moist, which has a similar texture with the Japanese Wakashi - Chakin Shibori.
Ingredient and Portion
8 Paper Baking Cups (small)
1/4 (350g)Japanese Pumpkin
3 Tablespoons Brown Sugar
2 Eggs
180ml Milk
1/3 cup flour
1/3 Teaspoon Cinnamon Powder
Pumpkin Seeds(optional)
1.Dice the pumpkin after peeling off the skin and seeds. Steam pumpkin and grind it into puree when it’s still warm. Set aside.
2.Whisk brown sugar and egg into mushy texture.
3.Add pumpkin puree, stir.
4.Pour milk and stir gently.
5.Mix flour and cinnamon powder. Sieve half of it into pumpkin puree, mix. Then sieve in the remaining half. Mix well with a rubber spatula.
6.Sieve the mixture and pour in the paper cup (70-80% full) and decorate with pumpkin seeds. Place pudding cups on the baking tray.
7.Preheat oven for 10 minutes. Bake at 165°C for 20 minutes (you might check with a toothpick) and serve when done.
1.Temperature may vary by the oven. We are using the Philips with sufficient heating power. Please observe carefully to adjust the baking temperature and duration.
2.Cinnamon powder is optional.
3.Pudding can be served hot or cold.
2 recommended
melwaninamrata what type of flour to use ?
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