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Runny Or Fluffy Sweet Potato Pudding Recipe

Runny or Fluffy Sweet Potato Pudding Recipe
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Serving : 6
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Prepare the ingredients before making Runny or Fluffy Sweet Potato Pudding in your home. Then, follow these steps below to serve Runny or Fluffy Sweet Potato Pudding for your family or friends.

Ingredients: Runny or Fluffy Sweet Potato Pudding

  • [Basic Ingredients]
  • 250 grams Sweet potato
  • 40 grams Sugar
  • 300 ml Milk
  • 100 ml Heavy cream
  • 2 Eggs (medium or large)
  • Additional Ingredients: Runny Pudding
  • 5 grams Gelatin powder
  • 50 ml Water
  • 1 Brown sugar syrup
  • Additional Ingredients: Cozy Pudding
  • 40 grams Sugar
  • 2 tbsp Water
  • 1 tbsp Hot water

How to Make Runny or Fluffy Sweet Potato Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Runny or Fluffy Sweet Potato Pudding in your home by yourself.

    Step 1
  • [Runny] Soak gelatin in water and microwave for 1 minute at 500W to dissolve. [Fluffy] Heat sugar and water in a pan over medium high heat. After it boils and the edges turn golden brown, turn the heat off. When everything turns light brown in residual heat, add hot water and stir. Pour into the pan.
  • Step 2
  • [Both] Peel the sweet potatoes and cut into 1 cm thick slices. Microwave to soften.
  • Step 3
  • [Both] Put all the basic ingredients and the sweet potato into a blender. Blend until smooth. Make sure to blend really well so that the mixture is really smooth. [Runny] Also add the dissolved gelatin to blend.
  • Step 4
  • [Runny] Pour into cups or containers and chill in the fridge. It's ready to serve once firm Please serve with kuromitsu (brown sugar syrup)
  • Step 5
  • [Fluffy] Put the mixture from Step 3 into the pound tin from Step 1. Put on a baking tray with boiling water. Steam-bake for 50 minutes in a 170℃ preheated oven. Test with a skewer - if it comes out clean, it's done.
  • Step 6
  • [Fluffy] Chill without removing from the tin. After it's slightly cooled, cover with plastic wrap and chill in the fridge. Slice around the edges with a knife when removing it from the tin. If you use a plate to flip it over, it will be easier.
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