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Royal Milk Tea Kabocha Squash Pudding
Royal Milk Tea Kabocha Squash Pudding

Before you jump to Royal Milk Tea Kabocha Squash Pudding recipe, you may want to read this short interesting healthy tips about Discover How to Boost Your Mood with Food.

Most of us believe that comfort foods are not good for us and that we have to keep away from them. Often, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be extremely nutritious and good for you. Some foods actually do elevate your mood when you consume them. When you are feeling a little down and need an emotional pick-me-up, test out a couple of these.

Green tea is wonderful for moods. You were just expecting to read that in this article, weren’t you? Green tea is loaded with an amino acid referred to as L-theanine. Studies have found that this amino acid actually induces brain waves. This helps raise your mental sharpness while having a relaxing effect on the rest of your body. You were already aware that green tea could help you become healthier. Now you know that green tea helps you to elevate your moods also!

So you see, you don’t need to eat junk food or foods that are not good for you to feel better! Try a few of these tips instead.

We hope you got insight from reading it, now let’s go back to royal milk tea kabocha squash pudding recipe. You can have royal milk tea kabocha squash pudding using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Royal Milk Tea Kabocha Squash Pudding:
  1. Get 100 grams Mashed pumpkin or pumpkin puree
  2. Use 40 ml ■ Heavy cream + milk
  3. Use 2 tbsp Tea leaf (Earl Gray)
  4. Get 230 ml Milk
  5. Get 3 to 4 tablespoons Sugar
  6. Use 1 tsp Gelatin
  7. You need 1 Maple syrup
  8. Use 1 For decoration: mint, whipped cream
Instructions to make Royal Milk Tea Kabocha Squash Pudding:
  1. Peel the kabocha squash , cut into pieces of any size you like and soften in the microwave or steam. Dissolve the gelatin in 2 tablespoons of water and set aside.
  2. Strain the steamed kabocha squash while still hot, add to a bowl with the ■-marked milk and cream, and mix into a paste.
  3. Add the milk, tea leaves, and sugar in a pot and heat on medium heat. Mix and turn off the heat as it starts to bubble. Let sit for 10 minutes to bring the aroma out.
  4. Use a strainer to filter out the tea leaves. Add the gelatin and mix well. Add the kabocha squash paste a little at a time while mixing thoroughly.
  5. Cool the bowl by placing in ice water. Pour into your containers through a strainer or sieve. Cool in the refrigerator to stiffen.
  6. Add a little maple syrup and decorate with whipped cream and mint leaves if desired.
  7. This is canned pumpkin puree, a staple in the U.S. If you use this this pudding is very easy. Use after heating it up a bit in the microwave.

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