Royal Milk Tea Kabocha Squash Pudding

Royal Milk Tea Kabocha Squash Pudding

A delicious pudding with the aroma of black tea made from gelatin.

Ingredients: serves 4

Mashed pumpkin or pumpkin puree
100 g
■ Heavy cream + milk
40 ml
Tea leaf (Earl Gray)
1 -2 tablespoons
230 ml
3 to 4 tablespoons
1 teaspoon
Maple syrup
as desired
For decoration: mint, whipped cream
as desired


1. Peel the kabocha squash , cut into pieces of any size you like and soften in the microwave or steam. Dissolve the gelatin in 2 tablespoons of water and set aside.
2. Strain the steamed kabocha squash while still hot, add to a bowl with the ■-marked milk and cream, and mix into a paste.
3. Add the milk, tea leaves, and sugar in a pot and heat on medium heat. Mix and turn off the heat as it starts to bubble. Let sit for 10 minutes to bring the aroma out.
4. Use a strainer to filter out the tea leaves. Add the gelatin and mix well. Add the kabocha squash paste a little at a time while mixing thoroughly.
5. Cool the bowl by placing in ice water. Pour into your containers through a strainer or sieve. Cool in the refrigerator to stiffen.
6. Add a little maple syrup and decorate with whipped cream and mint leaves if desired.
7. This is canned pumpkin puree, a staple in the U.S. If you use this this pudding is very easy. Use after heating it up a bit in the microwave.

Story Behind this Recipe

I had some mashed kabocha squash left over, so I tried making a pudding with it.