When life gives you pumpkins, make pumpkin pudding! If life doesn’t give you pumpkins, make pumpkin pudding anyway! That’s what I did. Because there’s no such thing as a free pumpkin. I bought mine, and it was a huge one too. It was actually meant for decorative purposes. Once in a blue moon, I love putting pumpkins in the corner of my kitchen. It gives a rustic, country feel to my humble kitchen. I guess I’ve read too many interior design magazines and am trying in vain to achieve the country vibe by placing pumpkins here and there.
The pumpkin was beautiful and I enjoyed admiring it in my kitchen for a few days. But then reality kicked in and I knew I needed to cook it soon, otherwise it would spoil and I would have to throw it away. It would be a pity if I had to do that. I can be so practical, sometimes.
So, I started to work on that huge beautiful pumpkin, and ended up making 3 different dishes out of it! It was such a pumpkin feast!
One of these dishes was puding waluh, literally ‘pumpkin pudding’. Pumpkin pudding is an easy, healthy pudding, made of mashed steamed pumpkin and agar powder (for more information about agar powder, click here). It’s a refreshing dessert and a healthy snack option for children.
Pumpkin has a naturally gorgeous deep yellow/orange colour which makes any dish look vibrant. It’s packed with varieties of nutrients such as potassium, vitamin C and fiber, and it is also low in calories, but most importantly, it is delicious.Print
Puding Waluh: Indonesian Pumpkin Pudding with Vanilla Sauce
- Prep Time: 17 minutes
- Cook Time: 21 minutes
- Total Time: 38 minutes
- Yield: 10 1x
- Category: Desserts
- Method: Steaming
- Cuisine: Indonesian
- Diet: Halal
Puding waluh is an Indonesian pumpkin pudding that gets its texture from agar powder, which makes it something like a pumpkin agar-agar. Serve with home-made vanilla sauce.
For the pudding:
- 350 gr de-seeded and peeled pumpkin, cut into big chunks
- 250 ml water
- 500 ml plain milk
- 100 gr sugar
- Pinch of salt
- 50 gr sweet condensed milk
- 1 sachet plain agar powder
For the vanilla sauce:
- 250 ml milk
- 1 egg yolk
- 2 tbsp sugar
- 1.5 tsp cornstarch
- 25 ml water
- 1 tsp vanilla essence
For the pumpkin:
- Steam the pumpkins for 10 minutes until tender. Let it cool, and then blend with the water until smooth. Set aside.
- In a medium-sized cooking pot, pour the milk, add the agar powder, stir to mix well, and then add the sugar, salt and condensed milk. Stir to mix it.
- Add the pumpkin puree, stir everything together well.
- Heat the mixture over medium low heat, stirring constantly until the mixture is gently bubbling (around 13 minutes), then turn off the heat.
- Prepare a pudding mold, and pour the mixture into it.
- Let the pudding cool off, then chill it in the fridge. Serve with the vanilla sauce.
For the vanilla sauce:
- Mix well the milk and egg yolk, strain, and put it in a small pan.
- Add sugar.
- Gently cook over low heat, stirring constantly, until the mixture is gently bubbling (around 6 minutes).
- Dilute the cornstarch with the water, then gradually pour over the bubbling milk. Continue stirring the mixture until it thickens (around 1 minute).
- Add the vanilla essence, stir, and cook for another 1 minute.
- Turn off the heat and cool the sauce.
- Making this pudding is quite straightforward, but we need to pay attention to the heat. Use low gentle heat to avoid burning and stir the mixtures (both the pudding and the sauce) constantly. Be patient while cooking it, and you will be rewarded with a luscious, yummy dessert.
- Adjust the amount of sugar according to your preference.
Keywords: pumpkin, pumpkin desserts, indonesian desserts, puddings