Health benefits
Pumpkin: Reduce swelling
White sugar: Low protein
Ingredients
Pumpkin ( 250g ) | Pure milk ( 200g ) |
White sugar ( 30g ) | Corn starch ( 35g ) |
Full-fat coconut ( appropriate amount ) |
How to make pumpkin jelly
1.Prepare the required materials
2.Peel the pumpkin, wash and cut into cubes
3.Put it into a plate and place it in a steamer Place the lid on the rack and steam for 10 minutes
4.Take out and pour out the steam moisture
5.Drain and let cool
6.Pour it into a clean wok, stir and grind until it becomes puree
7.Pour in milk
8.Corn starch
9.Pour in the sugar again
10.Stir evenly into a paste
11.Heat with gas over low fire While stirring
12.Stir until it becomes thick, then let it cool.
13. Use a brush to apply a thin layer of oil on the Lock bowl to facilitate release.
14.Ladle the cold pumpkin paste into the bowl
15.Use a silicone spatula to smooth the surface
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16.Cover the lid and refrigerate for more than two hours
17.Take out and open the lid
18.Undercut demoulding
20.Cut crosswise into small pieces and cut twice, for a total of nine pieces.
21.Pour grated coconut into the plate
22.Put the cut pumpkin pieces into the coconut and evenly coat with the coconut
23. It is ready to eat.When I took the photo, I really wanted to eat it and smelled the fragrance of coconut.
24.Rendering
25. Take a bite and enjoy the sweetness of milk and pumpkin combined with the fragrance of coconut.Hurry up and get started!
19. Cut into strips vertically and divide into three pieces.
Tips
Remember to brush the bowl with oil for easy release from the mold, and refrigerate it for at least two hours without taking it out in a hurry.
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