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Squash Pudding with Tapioca Poured Noodles

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Level: Easy

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Description

An aromatic autumn pudding that’s quite good for breakfast.

Ingredients

  • 473 milliliters Milk, Preferably Goat's Milk
  • 4 whole Green Cardamom Pods (Opened)
  • 1 teaspoon Dried Lemongrass
  • 99.2 grams Squash, Peeled, Seeded, Shredded Using A Medium-fine Grater
  • 1 teaspoon Black Sesame Seeds
  • 2 teaspoons Brown Sugar
  • Your Favorite Jam Or Preserves, To Serve
  • Fresh Basil Leaves, For Garnish (optional)
  • FOR THE NOODLES:
  • 1 whole Egg
  • 2 Tablespoons Tapioca Flour
  • 1 pinch Salt

Preparation

Bring milk to boil with cardamom pods and lemongrass. Set aside.

Meanwhile, for the noodles, in a small bowl combine the egg and flour. Stir for 2-3 minutes using a teaspoon. Add a pinch of salt.

Remove the cardamom pods and lemongrass from the milk. Toss in the squash and bring to boil. Simmer for 8-10 minutes.

Dry fry the sesame seeds for about 2 minutes. Once the aroma becomes intense, transfer the seeds to a small plate and set aside.

When the squash is soft, slowly pour the noodles mixture onto simmering milk while stirring gently. Add brown sugar and simmer for the next 2-3 minutes.

Serve with your favorite confiture or jam and sprinkle with the toasted sesame seeds. You may top with fresh basil leaves if desired.

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