Two-Layers Pumpkin and Brown Sugar Pudding

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Cold desserts? My favorite is pudding, with several combinations.

_{Play with colors with a mixture of several ingredients.}

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There is never a reason not to make sweet treats, especially for our families. It doesn't have to be pricey, it just needs to be presented in an attractive way. One of them is about pudding.

Pudding has many meanings depending on the ingredients used. There are jelly pudding, egg pudding, corn flour pudding, and so on. For us in Indonesia, we are more familiar with pudding jelly made from agar powder. Chewy and healthy because it is made from seaweed.

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For my old followers, I'm sure they already know about the various types of pudding recipes that I share on HIVE. But creations are endless. There are always new creations to serve pudding.

So this time I will make a two-layer pudding from pumpkin and brown sugar ingredients. It doesn't take a lot of pumpkin ingredients, but the results are enough for family members. And everyone should not eat too much to avoid excessive sugar levels, because anything in excess is not good, right?

Let me show you how to make a two-layer pudding that, apart from being delicious, is also useful for digestive health.

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THE INGREDIENTS

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1.Pumpkin Layer

• 1 cup of pumpkin and 1 cup of the part of the fibers
• 1/2 cup of sugar
• 1 sachet of Agar Powder (7 grams)
• 500 ml of coconut milk

2.Brown Sugar Layer

• 1 cup of brown sugar
• 1 sachet of Agar Powder (7 grams)
• 800 of water

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COOKING INSTRUCTIONS

First, we will create the pumpkin layer first. Prepare pumpkin. Cut into smaller part, and to make peel the skin easier.

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Boil or steam the pumpkin along with the fibers that hold the seeds together, so that no part is wasted.

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Blend the boiled pumpkin with sugar and coconut milk. Then strain so that no fiber is included in the cooking process.

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Then cook the pumpkin mixture with agar powder. keep stirring until it boils, or small pops appear on the surface.

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After the mixture boils, turn off the heat and stir briefly to remove the hot steam before putting it into the molds.

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Move the pumpkin pudding into the molds. I used a cup with a round bottom. Fill half, because the remaining half will be filled with a layer of brown sugar pudding. Then chill them.

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Then it's time to make the brown sugar layer. Melt brown sugar with water first.

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Add agar powder after the brown sugar melts. Stir well until boiling.

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After boiling, turn off the heat, and stir briefly to remove the hot steam.

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Transfer the brown sugar pudding mixture into the molds containing the previous layer of pumpkin pudding. Do it slowly by using a strain so that there are no remaining fine grains of brown sugar that enter into the molds. Then let them cool to room temperature, then transfer them to the refrigerator before serving, until they set and become chewy.

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SERVING

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When serving, carefully remove the pudding from the mold. I use a thin knife to slice the edges of the molds to make the pudding easier to remove from the molds.

On top of the pudding, I put sweet grated coconut. You can also sprinkle the surface of the pudding with some roasted nuts.

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The result is not only beautiful but also soft and chewy at once. If you are a pumpkin lover, then this recipe is not to be missed!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

All pictures were taken using iPhone 11.

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Best Regards,
Anggrek Lestari

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