Description
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.
Ingredients
Scale
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
Instructions
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.
Notes
- 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