Squash Pudding
- Prep time 25 mins
- Servings 5
Ingredients
350g peeled and chopped steamed squash
1 cup So Good Almond Unsweetened Milk
1/4 cup coconut sugar
1/3 cup glutinous rice flour
1/4 cup water
Sticky rice balls:
3/4 cup glutinous rice flour
Pinch of salt
7 Tbs hot water
Toppings:
3 tsp toasted sesame seeds
5 Tbs cooked red beans
Method
- Place the steamed squash and So Good Almond Unsweetened Milk in a blender and blend until smooth.
- Mix 1/3 cup glutinous rice flour and 1/4 cup water in a small bowl.
- In a pot add in the glutinous rice flour mixture, the blended squash, and coconut sugar. Bring to a boil then simmer for 3-5 minutes, stirring constantly.
- Mix 3/4 cup glutinous rice flour and salt, and slowly mix in the hot water 1 Tbs at a time, until you have a moldable rice dough.
- Form small rice balls.
- Bring 4 cups of water to a boil, then add in the rice balls, once the rice balls start to float, remove the rice balls.
- To serve, add in the squash pudding, top with rice balls, sesame seeds and cooked red beans.
Nutritional information
-
Per Serve
-
Energy (kJ)911
-
(Cal)218
-
Protein (g)7
-
Fat (g)3
-
Saturated Fat (g)0.3
-
Carbohydrate (g)40
-
Sugars (g)12
-
Dietary Fibre (g)2.3
-
Sodium (mg)66
-
Potassium (mg)294
-
Calcium (mg)87
-
Iron (mg)0.9
