Ingredients
- Pumpkin puree, 150g
- Yakult, 100ml
- Brown sugar, 1tbsp
Instructions
- In a pot, combine pumpkin, yakult and sugar and bring to a boil.
- Lower heat and continue stirring for 20min until thickened.
- Pour into container and let cool completely before storing in fridge.
Adapted from here.
Ingredients
- Pumpkin puree, 100g
- Glutinuous rice flour, 40g
- Plain flour, 40g
- Icing sugar, 10g
- White sesame seeds
- Oil
Instructions
- In a bowl, combine all ingredients except sesame seeds and mix well.
- Divide into 6 portions and shape into flat round cakes.
- Cover with sesame seeds.
- In a pan, add oil and heat until hot.
- Cook the cakes in the pan on both sides until golden brown.
- Serve hot.
Adapted from here.
Ingredients
- Pumpkin, 300g
- Coconut milk, 200g
- Caster sugar, 100g
Instructions
- Remove the skin of the pumpkin, and chop into chunks.
- Steam pumpkin for 10min.
- In a blender, puree pumpkin.
- In a pan on low heat, combine pumpkin puree, coconut milk and sugar.
- Stir constantly for 45min until a thick consistency.
From Momofuku Milk Bar by Christina Tosi.
Ingredients
- 150g white choc
- 25g butter
- 50g or 2 tbsp glucose/18g or 1 tbsp corn syrup
- 55g cold heavy cream
- 75g Libby's pumpkin puree
- 1 tsp kosher salt
- 1/2 tsp ground cinnamon
Instructions
- Combine white choc and butter in microwave-safe fish and gently melt in microwave in 15s bursts, stirring b/w blasts. The result shld be barely warm to the touch and totally homogeneous.
- Transfer choc mixture to a container than can accommodate an immersion blender. Warm the glucose in microwave for 15s, then immediately add to choc mixture and buzz with hand blender. After a min, stream in heavy cream, with hand blender running. Blend until mixture comes tgt into smth silky, shiny and smooth.
- Blend in pumpkin puree, salt and cinnamon. Put in fridge to firm up before using at least 4 hours or ideally overnight. Keep for 1 week stored in airtight container in fridge. Serve cold.
