Tofu Pumpkin Pudding

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Tofu pumpkin pudding (Photo by Rieko Suzuki)
Tofu pumpkin pudding (Photo by Rieko Suzuki)

Tofu Pumpkin Pudding

by: Rieko Suzuki | .
Metropolis Magazine | .
published: October 21, 2015

Looking for an alternative to candy and chocolate this Halloween? Enjoy the festive season while staying healthy with this guilt-free tofu pumpkin pudding recipe!

Start to Finish: 1hr (active time 20 min)

Servings: 4-5 cups

INGREDIENTS

  • 150g fresh kabocha (Japanese pumpkin) with peel&seeds removed
  • 150ml whole milk or soy milk
  • 100g silken (kinu) tofu
  • 2 eggs (medium sized)
  • 2 tbsp honey (2 tbsp = 30ml)
  • 2 tbsp sugar (2 tbsp = 30ml)
  • Optional: maple syrup to serve
  • Optional: a pinch of cinnamon powder

DIRECTIONS:

  1. Dice the kabocha into 3-5cm cubes. Place the cubes in a microwavable bowl (cover with a lid) and microwave for 3 minutes at 800w.
  2. Place the remaining ingredients in a large mixing bowl with the kabocha. Using a hand blender, mix until smooth.
  3. Pour the mixture evenly into 4-5 heat-resistant cups and cover the top of each cup with tinfoil.
  4. Fill a deep, heavy pan with boiling water to 1-2cm deep. Place the cups in the pan and heat with the lid on for 8 minutes at a low setting.
  5. Turn the heat off and leave the cups in the pan with the lid on for 15-20 minutes.
  6. Take the cups out of the pot and set to cool. Chill in the refrigerator if you prefer a cooler pudding. For a sweeter taste, drizzle with maple syrup.

Metropolis Magazine website

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