Pumpkin Square Cake with Milk

Name: Pumpkin Square Cake with Milk
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 120g Pumpkin puree; 100g milk; 15g corn starch; 25g granulated sugar; Some Coconut

by Baby food supplement master

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Recipe Jun:
Yesterday, I saw a mother leave a message saying that she is waiting for my recipe every day. When I think of someone looking forward to it every day, I feel so warm and moved!

Today’s recipe is a bit late, a small dessert that can be taken out-Pumpkin Milk Xiaofang, I don’t know how to describe it except simple and delicious!

You can do it the night before, and take it out for an outing the next day (super suitable for taking out on 11th outings, right, am I very caring? Hahaha)!

It has a delicate taste, the milky fragrance of milk and the soft waxy pumpkin. For the baby, it is so happy to be able to eat this small dessert! Enjoy every bite!

As a pumpkin master, how can you miss such delicious pumpkin snacks in the pumpkin season? It's great for adults and children!

Suitable monthly age: more than 10 months

Ingredients

Pumpkin Square Cake with Milk

1. Ingredients: 120g pumpkin puree, 100g milk, 15g corn starch, 25g sugar (can be reduced), and an appropriate amount of coconut.

It is recommended to choose the old pumpkin. It has less water, has a smooth and sandy taste, has a particularly good taste and high sweetness. The quality of the pumpkin directly affects the taste of this snack.

2. Peel and seed pumpkin, cut into small pieces for later use.

3. Add water to the steamer, and steam the pumpkin chunks until they are cooked through. It takes about 20 minutes.

4. The ripe pumpkin is mashed into puree. If you have a food processor, it will be more perfect.

5. Pour the milk, sugar, starch, and pumpkin puree into a clean pot and cook on a low heat.

6. Use a rubber spatula (or spoon or the like) to mix well.

7. It is recommended to use medium and low heat throughout the process, as the pumpkin milk paste will become thicker and thicker, so be careful to stir frequently and avoid paste pots.

8. Cook until thick and not easy to drop on the spatula or spoon.

9. Prepare a suitable size container and sprinkle a layer of coconut paste first, which is more convenient for demoulding.

10. Pour in the pumpkin milk paste and use a spatula to scrape evenly.

11. Put it in the refrigerator and chill for 2 hours, then pour out and demould.

12. Just cut them into square blocks of the right size.

13. The cut milk pumpkin cubes can be rolled in the coconut paste to coat them evenly.

Tips:

1. It is recommended to choose the old pumpkin. It has less moisture, has a smooth and sandy taste, has a particularly good taste and high sweetness. The quality of the pumpkin directly affects the taste of this snack.
2. Take it out of the refrigerator and it's a bit cold, you can put it for about 1 hour before giving it to your baby.