Pumpkin 120g

Milk 100g

Corn starch 15g

Sugar 25g (can be reduced)

Coconut paste

The method of pumpkin dessert

Preparation of ingredients: pumpkin puree 120g, milk 100g, corn starch 15g, 25g of sugar (which can be reduced) and appropriate amount of coconut milk.

It is suggested that you must choose an old pumpkin, which has less water, sandy taste, exceptionally good taste and high sweetness. The quality of pumpkin directly affects the taste of this snack.

Peel and seed the pumpkin and cut it into small pieces for later use.

Add water to the steamer and steam the pumpkin pieces until they are cooked. It will take about 20 minutes.

Ripe pumpkins are mashed into mud, which is more perfect if you have a cooking machine to directly mash them into delicate pumpkin mud.

Pour the milk, sugar, starch and pumpkin puree into a clean pot and bring to a low heat.

Stir well with a rubber scraper (or spoon).

It is suggested that the pumpkin milk paste will become thicker and thicker with medium and small fire. Pay attention to stirring frequently to avoid pasting the pot.

Cook until it is thick and difficult to sink down on a scraper or spoon.

Prepare a container of suitable size, and sprinkle a layer of coconut milk first, which is more convenient for demoulding.

Pour in the pumpkin milk paste and scrape it evenly with a scraper.

Refrigerate in the refrigerator for 2 hours, then pour out and demould.

Just cut it into square blocks of the right size.

Cut milk pumpkin cubes can be rolled in coconut milk and evenly covered with coconut milk.

Tips

You can do it the night before and take it out for an outing the next day (super suitable for taking it out for the eleventh outing, right? Am I very considerate? Ha ha ha)!

It tastes delicate, and the milky smell of milk matches the soft glutinous pumpkin. For the baby, it is really so happy to eat this little dessert! Every bite is enjoyment!