Royal Milk Tea Kabocha Squash Pudding

• 100 grams Mashed pumpkin or pumpkin puree
• 40 ml Heavy cream + milk
• 2 tbsp Tea leaf (Earl Gray)
• 230 ml Milk
• 3 to 4 tablespoons Sugar
• 1 tsp Gelatin
• 1 Maple syrup
• 1 For decoration: mint, whipped cream

1. Peel the kabocha squash , cut into pieces of any size you like and soften in the microwave or steam.
2. Dissolve the gelatin in 2 tablespoons of water and set aside.
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. Add the milk, tea leaves, and sugar in a pot and heat on medium heat.
5. Mix and turn off the heat as it starts to bubble.
6. Let sit for 10 minutes to bring the aroma out.
7. Use a strainer to filter out the tea leaves.
8. Add the gelatin and mix well.
9. Add the kabocha squash paste a little at a time while mixing thoroughly.
10. Cool the bowl by placing in ice water.
11. Pour into your containers through a strainer or sieve.
12. Cool in the refrigerator to stiffen.
13. Add a little maple syrup and decorate with whipped cream and mint leaves if desired.
14. This is canned pumpkin puree, a staple in the U.S.
15. If you use this this pudding is very easy.
16. Use after heating it up a bit in the microwave.

pumpkin, milk, tea leaf, milk, sugar, gelatin, maple syrup, mint

Taken from cookpad.com/us/recipes/144827-royal-milk-tea-kabocha-squash-pudding (may not work)