Pumpkin and Caramel Ginger Pudding
This pudding is so creamy, so light, so delicate and is true to its flavors - just like how most Japanese desserts are. People in Japan have been using tofu, a curd form of soymilk, in their meals and desserts for centuries. They're versatile, full of protein and lends of a thick, creamy texture to any desserts. If you're intimidated by the thought of tofu in your dessert, think of it as merely using soymilk as a dairy substitute - tofu is the healthier, plant based version heavy cream. Make sure to get the Japanese, unsalted kind. As long as the ingredients list only goes as far as "soybeans and coagulant", you're safe. Coagulant is just another word for thickener or jell, something like agar or konnyaku jelly.
Adding a touch of ginger to this dish adds a pleasant dimension to the classic Japanese dish. When I was in Japan, caramel pudding was on the menu of almost every dessert cafe, every convinience stores and even a whole store dedicated for just caramel puddings. It had flavors like pumpkin, houjicha, matcha and even black sesame. Whilst in Indonesia, a lot of traditional desserts - especially those sold at night - are infused with some form of ginger. Be it in the famous bandrek drink that often warms workers at night, or the little peanut ondes in gula melaka and ginger soup - it's safe to say that Indonesians love their ginger, and the Japanese love their caramel pudding.
Caramel Ginger Pumpkin Pudding
Serves three
Ingredients
380 grams kabocha pumpkin, steamed and skin removed (about half of a medium size pumpkin)
150 grams unsalted silken tofu
1 1/2 tsp agar powder + 1 tbsp boiling water
3/4 tsp vanilla extract
3 tbsp honey
Caramel ginger sauce:
50 grams date syrup
1/2 tsp Herbilogy's Red Ginger Extract
Directions
Cut half of a medium sized kabocha pumpkin into thick wedges, about 2 inch wide. Make sure to scrape out the seeds first. Then steam on high heat for 25 minutes or until soft and creamy.
When the pumpkin is thoroughly cooked and soft, remove from the steamer and add in silken tofu. Steam for 1 minute, just enough to warm it up.
While the silken tofu is steaming, remove the skin from the pumpkin.
Then in a separate dish, combine 1 1/2 teaspoon agar powder with 1 tbsp hot water. Mix to dissolve.
Take out the silken tofu, pat it dry and then transfer into a blender along with the steamed pumpkin, vanilla extract, agar mixture and honey.
Blend until creamy then pour into glass ramekins. Leave to cool in room temperature and then cover with plastic wrap and store in the fridge for at least 5 hours.
After the pumpkin pudding has been chilled, prepare the caramel ginger sauce.
Simply mix 50 grams date syrup with 1/2 tsp red ginger extract. You can also choose to blend your own dates with hot water, but the texture won't be as smooth as store bought.
Take out the chilled pumpkin pudding, and using a teaspoon, carefully pour the caramel on top and let it set for 30 minutes in the fridge before eating.
