Creamy Persimmon Pudding

1. 1

   Skin the persimmon, remove the seeds, and use a food processor, hand mixer, etc to puree.

2. 2

   Add milk to the pureed persimmon.

3. 3

   It should be about half (or so) the amount of the puree.

4. 4

   Add your desired amount of condensed milk for sweetness and mix well.

5. 5

   Place into a container, refrigerate to stiffen, and it's complete.

6. 6

   If using a blender: medium sized -> 1 persimmon is 185 g (140 g with skin peeled).

7. 7

   Large sized -> 1 persimmon is 250 g (190 g with skin peeled).

8. 8

   For a medium-sized persimmon, use about 140 ml of milk per 1.

9. 9

   For a large sized one, 190 ml.

10. 10

    As for the condensed milk and sugar, whatever suits your tastes.

No additional tips available.