This is a very low-in-calorie dessert. If you use plant based Milk, it can be Vegan. I always use Golden Cup Agar Agar Powder, and it is available from most Asian grocery stores. Agar Jelly has unique crisp texture, that is different from Gelatine Jelly. For this dessert, you need to choose sweet and smooth variety Pumpkin. I used Kent Pumpkin.

Makes

4 Servings

Ingredients

1 cup (250ml) cooked Pumpkin *I used Kent Pumpkin
1/4 cup Sugar
1 pinch Salt
4g (1 & 1/4 teaspoon) Agar Agar Powder *I used Golden Cup Agar Agar Powder
*Note: If you set this jelly in serving glasses, 1 teaspoon is enough for softer jelly.

1 cup Milk
1/2 cup Thickened Cream *OR Milk
1/2 teaspoon Vanilla Extract
Maple Syrup, Caramel Sauce OR other Syrup to serve

Method
  1. If you cook Pumpkin for this dessert, cook about 300g. Choose sweet and smooth variety Pumpkin. I used Kent Pumpkin. I recommend to steam it until absolutely soft. *Note: Skin must be removed for smooth texture.
  2. Use a stick blender to blend the cooked Pumpkin into smooth puree. Heat it in the microwave if cold.
  3. In a saucepan, combine Sugar, Salt and Agar Agar Powder, add Milk and mix well. Add Cream and Vanilla, and bring to the boil, frequently stirring. Add warm Pumpkin puree and mix well until smooth.
  4. Pour it into serving glasses OR jelly mould(s). Today I used 15cm square cake tin. Cool in the fridge to set.
  5. Cut into a desired size before serve if required. Pour Maple Syrup, Caramel Sauce OR other Syrup, and enjoy.