Baked Pumpkin Pudding 焗南瓜小杯布丁

Submit Recipe
Baked Pumpkin Pudding
1
21061
2
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)
Method
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.
Tips
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.
Recommend
Recommended
Jess1ca
ChocoPuff
2 recommended
unknown
melwaninamrata
melwaninamrata what type of flour to use ?
2019-08-21
More Recipe from mslky2003
Osmanthus and Sugarcane Juice Roll
Dried osmanthus brightens your eyes and sugarcane moistens ...
You might be also interested in...
creme brulee cheesecake
easy and delicious.
Apple Pudding
The hint of sourness from the apples lessens the richness o...
Top
This website uses cookies to improve your website experience. By continuing to browse, you are agreeing to our use of cookies and Privacy Policy.