This pudding is made with powdered agar and rice flour without use of eggs. By using pumpkin, the result is a rich yellow pudding! Pumpkin is full of vitamins, including vitamins A, C, and E. These are nutrients that protect the body from viruses and bacteria, so not only do we get to savour a tasty treat, but boost our immune systems!
- 0.85 cup Soy milk
- 0.25 tsp Agar powder
- 3.33 tsp Rice flour
- 1.06 oz Pumpkin/kabocha squash (skin removed)
- 1.59 tbsp Sugar
- for topping Cornflakes
- for topping Strawberries
- for topping Ice cream of your choice
- for topping Whipped cream
Cut the pumpkin into half an inch (1cm) cubes. Place in a microwavable container, cover with plastic wrap, and microwave at 600w for 2 minutes. Mash pumpkin with the back of a fork to make a paste. To make evenly colored pumpkin paste, strain with a fine-meshed strainer after steaming or heating with microwave. (If you don't mind the uneven color, you can proceed to mash it without straining.)
Mix soy milk, pumpkin paste, rice flour, sugar, and powdered agar in a pot.
Heat ingredients from step 2 over medium heat and bring to a boil. Reduce heat to low and cook for an additional 2 minutes.
Pour content into pudding cups, remove from heat, and refrigerate for at least 2 hours.
Assembling the parfait:
Cut strawberries in half. Place the cornflakes, strawberries, and your favorite ice cream in the glass, in that order. Add the pudding. Garnish with whipped cream and strawberries, if desired.
- The pumpkin can be strained to make it smooth. If the water content of the pumpkin is too low and it tends to be dry, add water to adjust.
- When removing the pudding from the cup, run a skewer around the container for easy removal.
- Soy milk can be substituted for the same amount of milk.
- You can of course enjoy the pudding by itself or try topping it with maple syrup or caramel sauce.