Pumpkin tofu pudding is a favorite for all ages.
The pumpkin tofu pudding in this recipe is completely low-fat! No heavy cream, no butter, no high-calorie ingredients!
The collision between the sweet pumpkin and the delicate tofu creates the unprecedented mellow and delicate taste between taste buds.
The pudding itself is very soft and easy to chew and swallow, so it’s perfect for babies. With the addition of nutritious pumpkin and tofu, the pudding is even more suitable for babies to eat.
What is Tofu Pudding
This dessert is particularly friendly to diabetics. There is no problem in eating two or three one day. Diabetics should not add sugar, because the pumpkin itself is sweet. The sweetness of this dessert comes from the pumpkin itself, which satisfies the taste without affecting blood glucose. In addition, diabetics can also help control their blood glucose by eating a moderate amount of pumpkin. Pumpkin contains a lot of fiber, which is relatively helpful to the body of people with diabetes.
Tofu Pudding Recipe
The total calories of this pumpkin tofu pudding is 251 calories, There are a total of 4 puddings, the average calorie of a pudding is only about 63 calories which is a dessert containing very low calories. Regardless of men and women old and young, dieters or children are able to eat. It’s really delicious and healthy, dieters eat 1-2 a day is completely without the burden!
Ingredients:
| Lactone tofu | 80 grams |
| Peeled pumpkin | 200 grams |
| Skimmed Milk | 100 grams |
| Egg | 90 grams |
| Stevia sugar | 20 grams |
Tips & Variations
1. Pumpkins are inherently sweet, so if you don’t like pudding too sweet, you can choose to keep the taste of the pumpkin without stevia. How much stevia is added depends on individual demands which means it is not a rigid requirement. The pumpkin I bought was not very sweet, so I sweetened it with a modest 20g of stevia.
2. The pumpkin itself is not very watery, so a lot of water comes out because there is nothing on the surface of the container during steaming, causing water vapor to drip into the container where the pumpkin is placed. So when steaming, it is advisable to cover the container with a lid or wrap it in plastic wrap that can be heated. If not, be sure to pour away the water after steaming. Otherwise, it is easy to destroy the proportion of ingredients and affect the taste of the pudding.
3. This dessert can also be served for baby, it can be used as a portion supplementary food for babies, but it really needs to pay attention to the ingredients. For example, you can switch from skimmed milk to whole milk or milk with high calcium content, because both have higher mineral and nutrient content than skimmed milk.
4. The temperature of the oven and the time of baking the cake are not fixed. The “temper” of each oven is not the same. The temperature and time depend mainly on the temperature of your oven.
Prepare all the tools.
1. Sieve
2. 100ml Pudding molds (4 pieces)
3. The oven
4. Stainless steel Basin
5. Electric beater
6. Hand beater
7. Electronic scale
8. A milk pan/non-stick pan
How to make Tofu Pudding
1. Prepare all the ingredients and prepare the corresponding ingredients according to the number of grams required in the ingredients list.
2. Cut the 200g peeled pumpkin into small pieces and steam over high heat for about 15 minutes.
3. Pour the steamed pumpkin into a stainless steel bowl and use an electric beater to puree the pumpkin. Note: There will be a lot of water in the steamed pumpkin. Be sure to pour away the water otherwise it will affect the delicate taste of the pudding.
4. Remove 1/3 of the pumpkin puree from the beaten pumpkin puree and use to coat the bottom of the pudding molds. Add the pumpkin puree to each of the 4 pudding cups.
5. Add the 100g lactone tofu to the remaining pumpkin puree and continue to mix the tofu with the pumpkin puree using an electric beater to form the pumpkin tofu puree. Novice Attention!! This is a long process, do not be impatient when beating, be sure to beat tofu puree to very fine, otherwise the taste of the pudding will be granular.
6. Add 100ml of skimmed milk, 90g of eggs and 20g of stevia sugar to the beaten pumpkin puree and mix well. For stirring, it is recommended to use an electric beater, which is fast and convenient, and only takes a few seconds.
7. Filter the pudding mixture twice to make it more delicate and silky. The personal recommendation is to filter, if not filtering, it will cause the pumpkin fiber sink, precipitation and separation phenomenon. But if you like the fiber, you can choose unfiltered pudding mixture.
8. Preheat the oven to 150 degrees!! Be sure to preheat the oven, or pudding won’t taste good if it’s not evenly heated.
Pour the filtered pudding mixture into each of the four pudding molds.
9. Cover the sides of the pudding molds with tin foil to prevent the surface of pudding from becoming hard and crusty during baking.
10. Place the molds in the preheated oven and bake 150 degrees for 30 minutes. Add 1/2 of warm water to baking tray. Novice attention!! Be sure to place the pudding molds directly on a baking tray with warm water, not on a rack. Suggestion: Use a “Water bath” for the pudding to give it a nice texture
11. Finally, there is the final product.
Pumpkin Tofu Pudding
Equipment
- Sieve
- 4 100ml Pudding molds
- The oven
- Stainless steel Basin
- Electric beater
- Hand beater
- Electronic scale
- A milk pan/non-stick pan
Ingredients
- 80 g Lactone tofu
- 200 g Peeled pumpkin
- 100 g Skimmed Milk
- 90 g Egg
- 20 g Stevia sugar
Instructions
- Prepare all the ingredients and prepare the corresponding ingredients according to the number of grams required in the ingredients list.
- Cut the 200g peeled pumpkin into small pieces and steam over high heat for about 15 minutes.
- Pour the steamed pumpkin into a stainless steel bowl and use an electric beater to puree the pumpkin. Note: There will be a lot of water in the steamed pumpkin. Be sure to pour away the water otherwise it will affect the delicate taste of the pudding.
- Remove 1/3 of the pumpkin puree from the beaten pumpkin puree and use to coat the bottom of the pudding molds. Add the pumpkin puree to each of the 4 pudding cups.
- Add the 100g lactone tofu to the remaining pumpkin puree and continue to mix the tofu with the pumpkin puree using an electric beater to form the pumpkin tofu puree. Novice Attention!! This is a long process, do not be impatient when beating, be sure to beat tofu puree to very fine, otherwise the taste of the pudding will be granular.
- Add 100ml of skimmed milk, 90g of eggs and 20g of stevia sugar to the beaten pumpkin puree and mix well. For stirring, it is recommended to use an electric beater, which is fast and convenient, and only takes a few seconds.
- Filter the pudding mixture twice to make it more delicate and silky. The personal recommendation is to filter, if not filtering, it will cause the pumpkin fiber sink, precipitation and separation phenomenon. But if you like the fiber, you can choose unfiltered pudding mixture.
- Preheat the oven to 150 degrees!! Be sure to preheat the oven, or pudding won't taste good if it's not evenly heated.
- Pour the filtered pudding mixture into each of the four pudding molds.
- Cover the sides of the pudding molds with tin foil to prevent the surface of pudding from becoming hard and crusty during baking.
- Place the molds in the preheated oven and bake 150 degrees for 30 minutes. Add 1/2 of warm water to baking tray. Novice attention!! Be sure to place the pudding molds directly on a baking tray with warm water, not on a rack. Suggestion: Use a "Water bath" for the pudding to give it a nice texture
- Finally, there is the final product.
Arini Setia
I tried it and It’s good thank you for sharing.
cleo
This one for sure must try. Thank you
Shah M
Thank you..This is what I am looking for.