Ingredients

Main Ingredients:

• 500g pumpkin, peeled and cubed
• 2 ripe bananas, mashed
• 120g granulated sugar
• Water (just enough to aid in cooking the pumpkin)
• 600ml milk (dairy or plant-based)
• 25g agar-agar powder

Prep Time:

15 minutes

Cooking Time:

15 minutes

Chilling Time:

5 hours

Total Time:

5 hours and 30 minutes

Servings:

6-8 servings

Estimated Kcal per Serving:

Approx. 150 kcal

Step-by-Step Instructions

1. Preparing the Pumpkin:

1. Peel and Cube: Start by peeling the pumpkin and cutting it into small, even-sized cubes for quicker and uniform cooking.
2. Cook the Pumpkin: Place the pumpkin cubes in a saucepan with a small amount of water, just enough to cover the bottom to prevent sticking. Cook over medium heat for about 10 minutes, or until the pumpkin becomes tender and can be easily pierced with a fork.
3. Mash the Pumpkin: Remove the saucepan from the heat and mash the pumpkin using a potato masher or fork until smooth. Set it aside to cool slightly.

2. Preparing the Banana Mixture:

1. Mash the Bananas: Peel the bananas and mash them in a bowl until they form a smooth purée without any large chunks.
2. Combine with Sugar: Add the granulated sugar to the mashed bananas and mix thoroughly until the sugar is fully dissolved.

3. Combining the Pumpkin and Banana:

1. Mix the Bases: Combine the mashed pumpkin with the banana-sugar mixture in a large bowl. Stir well to ensure the two are evenly mixed, creating a uniform base.

4. Cooking with Agar-Agar:

1. Heat the Milk: Pour 600ml of milk into a clean saucepan and place it over medium heat. Warm the milk until it’s hot but not boiling.
2. Add the Agar-Agar: Gradually sprinkle the agar-agar powder into the warm milk while continuously stirring. Cook for about 5 minutes, maintaining a gentle simmer to activate the gelling properties of the agar-agar. Stir consistently to prevent any clumping.
3. Incorporate the Pumpkin-Banana Mixture: Slowly add the pumpkin and banana base into the milk and agar-agar mixture, stirring to combine all ingredients smoothly.

5. Setting the Pudding:

1. Pour into Molds: Carefully pour the pudding mixture into individual serving dishes or a larger mold.
2. Cool at Room Temperature: Allow the pudding to sit at room temperature for 15-20 minutes before placing it in the refrigerator.
3. Chill: Transfer the pudding to the refrigerator and let it set for at least 5 hours. This ensures that the agar-agar fully solidifies and the flavors meld together.

Why This Recipe is Timeless

The Pumpkin Banana Pudding with Agar-Agar is a timeless dessert for multiple reasons. First and foremost, its ingredients are simple, wholesome, and widely available. Pumpkin has been a culinary staple for centuries due to its versatility and nutritional profile. It is rich in vitamins A and C, making it great for immune support and skin health. Bananas, a universal fruit loved for their natural sweetness and creamy texture, add another layer of flavor and essential nutrients like potassium.

Agar-agar, although a more modern addition to Western kitchens, has been used in Asian cuisine for generations. Its unique ability to set without refrigeration and its plant-based origin make it an excellent alternative to gelatin, catering to both vegan and non-vegan preferences. The use of milk adds a touch of creaminess, enhancing the overall taste and making it a comforting treat that spans across cultures and generations.

This pudding is ideal for health-conscious individuals, as it combines the nutritious qualities of its ingredients with the low-calorie nature of agar-agar. The simplicity of the preparation process also makes it accessible to beginners and experienced cooks alike. The balance of flavors, smooth texture, and beautiful presentation make it suitable for casual family dinners or special occasions.

Nutrition Facts (Per Serving Approximation)

• Calories: 150 kcal
• Carbohydrates: 28g
• Protein: 3g
• Fat: 2g
• Fiber: 2g
• Sugar: 20g
• Calcium: 70mg
• Vitamin A: 5000 IU

FAQs

Q: Can I use another sweetener instead of sugar?
A: Yes, you can substitute granulated sugar with honey, maple syrup, or a sugar alternative like stevia or erythritol. Adjust the amount to taste.

Q: What type of milk is best for this pudding?
A: Any type of milk can be used, including whole milk, almond milk, coconut milk, or oat milk. Each will lend a slightly different flavor and texture.

Q: How can I ensure the pudding sets properly?
A: Make sure to dissolve the agar-agar completely in the warm milk and cook it for the full 5 minutes. This activates its gelling properties, ensuring a proper set.

Tips for Making the Recipe

• Cut Uniform Pieces: Ensure the pumpkin is cut into even pieces for consistent cooking.
• Activate Agar-Agar Properly: Agar-agar must be simmered for a few minutes to activate its gelling ability. Skipping this step may result in a runny pudding.
• Chill Time: For best results, allow the pudding to chill for the full 5 hours. The longer it chills, the firmer it will be.

Storage Tips

• Refrigeration: Store leftover pudding in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freezing is not recommended, as the texture of the pudding may become grainy when thawed.
• Serving: Serve chilled, optionally topped with whipped cream, a sprinkle of cinnamon, or toasted nuts for added flavor and texture.

Conclusion

The Pumpkin Banana Pudding with Agar-Agar is a dish that blends simplicity, nutrition, and flavor into one irresistible dessert. It embodies the essence of comfort food while offering a modern twist with the use of agar-agar. Its timeless appeal lies in the natural sweetness of pumpkin and bananas, combined with the versatility of agar-agar to create a plant-based, refreshing treat that everyone can enjoy. This recipe is not only easy to prepare but also a testament to how a few simple ingredients can create something truly special.