This Pumpkin–Banana Agar‑Agar Jelly is a vibrant fusion dessert that marries the mellow sweetness of pumpkin with the tropical creaminess of banana, all suspended in a gently set milk base thanks to agar‑agar. The pumpkin is cooked until meltingly tender, then pureed to a velvety consistency; mashed banana is folded in to lend natural sweetness and a subtly fruity aroma. A lightly sweetened milk infused with agar‑agar is brought to a simmer, then blended with the pumpkin‑banana puree before setting into jiggly, translucent servings. Unlike gelatin, agar‑agar sets at room temperature and remains firm even in warm climates, making this jelly both practical and visually striking. When unmolded, each slice glows golden against the light, and its clean, refreshing taste makes it an ideal palate cleanser, afternoon snack, or elegant dessert finish.
Preparation, Cook, and Total Times
Prep Time: 10 minutes – Peeling, dicing, mashing, and assembling ingredients.
Cook Time: 15 minutes – Simmering pumpkin and activating agar‑agar in the milk.
Chilling Time: 5 hours – Allowing the jelly to fully set in the refrigerator.
Total Time: 5 hours 25 minutes – From start to chilled, ready‑to‑serve dessert.
YIELD
8 generous servings – enough to delight a small gathering or provide multiple individual portions for meal prep.
CUISINE
Fusion dessert inspired by Southeast Asian jelly techniques and Western pumpkin‑banana flavor profiles.
A Full List of Ingredients
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Pumpkin: 500 g (about 2½ cups), peeled and diced into 1–2 cm cubes
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Bananas: 2 medium, ripe but firm, mashed until smooth
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Sugar: 120 g (½ cup), adjust to taste based on banana sweetness
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Milk: 600 ml (2½ cups), use whole or plant‑based milk as desired
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Agar‑Agar: 25 g (about 3 Tbsp) powder, or equivalent flakes
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Water: Up to ½ cup (optional), for thinning pumpkin puree if needed
Step‑by‑Step Cooking Directions
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Prepare the Pumpkin Purée:
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In a medium saucepan, place the peeled and diced pumpkin cubes with just enough water to cover the bottom of the pan (about 2 Tbsp).
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Cover and simmer over medium heat for 10 minutes, stirring halfway, until the pumpkin is fork‑tender.
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Drain residual water completely. Transfer the pumpkin to a blender or food processor; add up to ½ cup water if needed for a silky texture, then blend until perfectly smooth. Transfer to a mixing bowl.
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Mash the Bananas:
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In a separate bowl, mash the bananas with a fork until no large lumps remain.
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Stir the mashed banana into the warm pumpkin purée until fully incorporated into a homogenous mixture. Set aside to cool slightly.
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Dissolve Sugar and Agar‑Agar:
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Wipe out the pumpkin‑saucepan and pour in the milk. Add the sugar and agar‑agar powder. Whisk vigorously to disperse any dry powdered clumps.
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Place over medium‑low heat and bring just to a gentle simmer, whisking constantly to prevent scorching.
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Continue simmering for 4–5 minutes; this activates the gelling power of the agar‑agar.
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Combine Milk & Fruit Purée:
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Remove the milk‑agar‑sugar mixture from heat. Gradually pour the warm mixture into the pumpkin‑banana purée, whisking continuously to form a uniform, lump‑free batter.
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Mold the Jelly:
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Lightly oil or rinse your chosen mold(s) or individual serving glasses with water to ease unmolding.
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Pour the combined mixture into the mold(s), filling to about 1 cm below the rim to allow for expansion as it sets.
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Allow to cool at room temperature for 20 minutes, then transfer to the refrigerator.
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Chill & Serve:
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Refrigerate for at least 5 hours, or overnight for best texture. The jelly should be firm to the touch and no longer liquid.
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To unmold, run a thin knife gently around the edge of the mold and invert onto a plate; jiggle gently until released. For serving glasses, simply spoon portions into bowls.
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Nutritional Information
(Per serving, approximate)
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Calories: 175 kcal
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Total Fat: 3 g (Saturated Fat 1 g)
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Cholesterol: 10 mg
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Sodium: 45 mg
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Total Carbohydrates: 33 g (Dietary Fiber 2 g; Sugars 24 g)
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Protein: 5 g
The Origins and Popularity of the Recipe
Agar‑agar jellies have deep roots in Japanese and Southeast Asian cuisine, where seaweed‑derived gel is prized for its firm set and vegan compatibility. These jellies often incorporate tropical fruits like mango or coconut. Meanwhile, pumpkin‑banana fusion draws from Western baking traditions—pumpkin breads and banana desserts dating back centuries in North America and Europe. Combining these influences, modern food bloggers popularized agar‑agar “panna cotta” and “custard” styles with local produce. The result: a cross‑cultural dessert that’s as visually appealing as it is flavorful, rapidly gaining traction on social media for its vibrant hue and health‑minded profile.
Reasons Why You’ll Love the Recipe
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Vegan‑Friendly Option: Easily adapted to plant‑based milks.
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Make‑Ahead Convenience: Prepare in advance and serve chilled.
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Low Sugar Adaptable: Adjust sweetness to personal taste or dietary needs.
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Eye‑Catching Presentation: Translucent orange hue is perfect for entertaining.
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Seasonal Versatility: Use fresh pumpkin or butternut squash in autumn; swap fruits in summer.
Health Benefits
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Rich in Vitamin A: Pumpkin provides beta‑carotene for eye and immune health.
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Potassium‑Rich: Bananas support heart and muscle function.
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Low in Fat: Milk base can be skim or plant‑based to reduce calories.
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Gut‑Friendly Fiber: Both fruits and milk (if fermented) support digestion.
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Natural Sweetness: Relies on fruit sugars, with minimal added sugar.
Serving Suggestions
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Coconut Cream Drizzle: Add 1 Tbsp chilled coconut cream atop each portion.
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Fresh Berry Garnish: Crown with raspberries, blueberries, or pomegranate arils.
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Mint Sprigs: A few leaves for a pop of color and fresh aroma.
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Spiced Yogurt Dollop: Serve with a spoonful of cinnamon‑spiced yogurt on the side.
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Edible Flowers: For an elegant touch at brunch or showers.
Common Mistakes to Avoid
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Skipping Agar‑Agar Activation: Ensure you simmer 4–5 minutes; undercooked agar won’t set.
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Adding Cold Milk: Warm milk blends more evenly with agar and sugar.
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Overwatered Purée: Too much water in pumpkin mash dilutes flavor; use sparingly.
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Unmolding Too Early: Wait full chilling time; cutting early may collapse the jelly.
Pairing Recommendations
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Tea: A fragrant chai or green tea complements the spices and sweetness.
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Coffee: A mellow latte or cappuccino enhances the creamy texture.
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Wine: A sweet Riesling or Moscato d’Asti brings out fruit notes.
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Mocktail: Sparkling apple cider with a cinnamon stick stirrer.
Cooking Tips
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Measure Agar Precisely: Too little yields a soft set; too much becomes rubbery.
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Use Fresh Produce: Ripe bananas and fresh pumpkin yield maximum flavor.
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Whisk Vigorously: Prevent lumps by continuous whisking when combining hot liquid and purée.
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Room‑Temp Cooling: Let the filled mold rest at room temperature briefly to avoid condensation in the fridge.
Variations to Try
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Citrus Twist: Add 1 Tbsp orange or lemon zest to the milk before heating.
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Spiced Version: Stir in ½ tsp cinnamon or cardamom to the fruit purée.
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Layered Jelly: Alternate pumpkin‑banana layer with plain agar‑milk layer for a striped effect.
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Mixed Fruits: Fold in small diced mango or pineapple chunks for tropical flair.
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Chocolate Swirl: Drizzle melted dark chocolate into the purée before setting, then lightly swirl.
Similar Recipes to Try
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Mango Agar‑Agar Jelly – Tropical fruit set in coconut water.
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Coconut Panna Cotta – Creamy, gelatin‑based dessert with coconut milk.
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Chia Seed Pudding – A superfood pudding using chia seeds and almond milk.
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Fruit Cream Custard – Dairy custard layered with fresh berries and jelly cubes.
Ingredient Spotlight
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Agar‑Agar: A seaweed extract that sets at room temperature, offering a firmer texture than gelatin.
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Pumpkin: An autumn staple high in vitamins A and C; blends smoothly when cooked.
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Banana: Natural sweetener and thickening agent; choose just‑ripe bananas for optimal flavor.
Conclusion
This Pumpkin–Banana Agar‑Agar Jelly offers a refreshing departure from heavy desserts. Its vibrant color, light texture, and balanced sweetness make it an excellent choice for those seeking a visually stunning, health‑minded treat. With straightforward steps and versatile adaptations, you can tailor this recipe to seasonal produce and dietary preferences—ensuring it becomes a staple in your dessert repertoire.
10 Comprehensive FAQs
1. Can I substitute gelatin for agar‑agar?
Yes, but gelatin sets in the fridge and yields a softer, melt‑in‑your‑mouth texture. Use 1 Tbsp gelatin to replace 25 g agar, bloom it in cold water, then dissolve in the milk base.
2. Is this recipe vegan?
If you use plant‑based milk (almond, soy, oat) instead of dairy milk, the recipe is fully vegan. Ensure your sugar is vegan‑certified if needed.
3. Why is my jelly not setting?
Common causes include under‑activating the agar (insufficient simmer time) or not measuring precisely. Always bring the agar‑milk mixture to a gentle boil for at least 4 minutes.
4. Can I make this ahead for a party?
Absolutely. Prepare and set the jelly up to 48 hours in advance; keep covered in the refrigerator until serving to prevent odors and condensation.
5. How do I prevent bubbles in the finished jelly?
Tap the mold gently on the counter after pouring to release trapped air. Skim off any foam on the surface before setting.
6. Can I use canned pumpkin purée?
Yes—use an equal amount (500 g) of pure pumpkin purée. Taste and adjust sugar if the purée is unsweetened.
7. What can I do with the leftover pumpkin mixture?
Stir into oatmeal, swirl into yogurt parfaits, or freeze small portions for future use in soups or breads.
8. How should I store leftover jelly?
Cover the set jelly tightly with plastic wrap or an airtight lid and refrigerate for up to 5 days.
9. Can I color the jelly naturally?
Add a small amount of beet juice for pink hues or matcha powder for green tints—ensure flavors complement the base.
10. My jelly tastes too milky—how can I balance it?
Increase the pumpkin‑banana purée ratio or reduce milk slightly. You can also add a pinch of salt or a squeeze of citrus to brighten flavor.