Royal Milk Tea Kabocha Squash Pudding

1. 1

   Peel the kabocha squash , cut into pieces of any size you like and soften in the microwave or steam.

2. 2

   Dissolve the gelatin in 2 tablespoons of water and set aside.

3. 3

   Strain the steamed kabocha squash while still hot, add to a bowl with the -marked milk and cream, and mix into a paste.

4. 4

   Add the milk, tea leaves, and sugar in a pot and heat on medium heat.

5. 5

   Mix and turn off the heat as it starts to bubble.

6. 6

   Let sit for 10 minutes to bring the aroma out.

7. 7

   Use a strainer to filter out the tea leaves.

8. 8

   Add the gelatin and mix well.

9. 9

   Add the kabocha squash paste a little at a time while mixing thoroughly.

10. 10

    Cool the bowl by placing in ice water.

11. 11

    Pour into your containers through a strainer or sieve.

12. 12

    Cool in the refrigerator to stiffen.

13. 13

    Add a little maple syrup and decorate with whipped cream and mint leaves if desired.

14. 14

    This is canned pumpkin puree, a staple in the U.S.

15. 15

    If you use this this pudding is very easy.

16. 16

    Use after heating it up a bit in the microwave.

* Per serving · 4 servings · Values may vary.