Squash Pudding With Tapioca Poured Noodles

• 473 milliliters Milk, Preferably Goat's Milk
• 4 whole Green Cardamom Pods (Opened)
• 1 teaspoon Dried Lemongrass
• 99.2 grams Squash, Peeled, Seeded, Shredded Using A Medium-fine Grater
• 1 teaspoon Black Sesame Seeds
• 2 teaspoons Brown Sugar
• Your Favorite Jam Or Preserves, To Serve
• Fresh Basil Leaves, For Garnish (optional)
• FOR THE NOODLES:
• 1 whole Egg
• 2 Tablespoons Tapioca Flour
• 1 pinch Salt

1. Bring milk to boil with cardamom pods and lemongrass. Set aside.
2. Meanwhile, for the noodles, in a small bowl combine the egg and flour. Stir for 2-3 minutes using a teaspoon. Add a pinch of salt.
3. Remove the cardamom pods and lemongrass from the milk. Toss in the squash and bring to boil. Simmer for 8-10 minutes.
4. Dry fry the sesame seeds for about 2 minutes. Once the aroma becomes intense, transfer the seeds to a small plate and set aside.
5. When the squash is soft, slowly pour the noodles mixture onto simmering milk while stirring gently. Add brown sugar and simmer for the next 2-3 minutes.
6. Serve with your favorite confiture or jam and sprinkle with the toasted sesame seeds. You may top with fresh basil leaves if desired.

milk, green cardamom, grater, black sesame seeds, brown sugar, favorite, fresh basil, noodles, egg, tapioca flour, salt

Taken from tastykitchen.com/recipes/desserts/squash-pudding-with-tapioca-poured-noodles/ (may not work)