Adorable Mini Pumpkin Pudding
Soft and Sweet! Mini Pumpkin Pudding Nestled Inside
Introducing a special dessert recipe: adorable mini pumpkins filled with a smooth, sweet custard pudding! The subtle sweetness of the pumpkin itself harmonizes beautifully with creamy milk, making it a perfect treat for afternoon tea or a delightful snack for kids. Steamed to perfection, the tender pumpkin and luscious pudding create a truly delightful combination. Enjoy this wonderfully moist and flavorful dessert!
Main Ingredients
- 2 mini pumpkins
- 1 cup (200ml) milk
- 3 Tbsp (approx. 30g) granulated sugar
- 2 Tbsp (approx. 30g) sweetened condensed milk
- 3 drops (approx. 1ml) vanilla extract
- 2 sheets (approx. 4g) gelatin sheets
Cooking Instructions
Step 1
First, prepare two cute mini pumpkins. Place them in a bowl of water with a pinch of baking soda and gently scrub them with a soft brush or your hands to remove any dirt or debris. Rinse thoroughly under clean water and pat dry. This ensures you can enjoy the pumpkin skin without worry.
Step 2
Carefully use a knife to cut off the stem end of each pumpkin. This will serve as the opening for filling the pudding.
Step 3
Using a spoon, scoop out and remove all the seeds and stringy pulp from the inside of the pumpkins. Make sure to clean them out thoroughly so you have enough space to fill with pudding.
Step 4
Fill a steamer with water and bring it to a boil. Once steam is rising, place the hollowed-out mini pumpkins onto the steamer rack.
Step 5
Cover the steamer with a lid and steam the pumpkins for about 10 minutes. Be careful not to overcook them until they are too mushy. They should be tender enough to be easily pierced with a fork.
Step 6
In a separate bowl, prepare about 1 cup of cold water. Soak the gelatin sheets in the cold water for approximately 5 minutes until they are softened and pliable. This prepares the gelatin to dissolve smoothly.
Step 7
In a small saucepan, combine 1 cup of milk, 3 tablespoons of granulated sugar, and 2 tablespoons of sweetened condensed milk. Place over medium-low heat and stir continuously with a spatula or whisk until the sugar is completely dissolved. Be careful not to let it boil over.
Step 8
When you see small bubbles forming around the edges of the saucepan, immediately remove it from the heat. Gently squeeze out any excess water from the softened gelatin sheets and add them to the warm milk mixture. Also, add the 3 drops of vanilla extract. Stir well until the gelatin is completely dissolved and the milk mixture is smooth.
Step 9
Once the steamed mini pumpkins have cooled slightly, place them in serving dishes. Carefully pour the warm milk and gelatin mixture into the hollowed-out pumpkins. Fill them generously but avoid overflowing.
Step 10
Place the filled mini pumpkins in the refrigerator and chill for at least 6 hours, or until the pudding is completely set. Chilling is crucial for the pudding to firm up properly and hold its shape.
Step 11
Once the mini pumpkin puddings have set firmly, remove them from the refrigerator. Cut them into desired portions for serving. Your adorable mini pumpkin puddings are now complete! Enjoy their wonderfully soft texture and sweet flavor.
