Squash Pudding with Tapioca Poured Noodles

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 Instructions

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.