Taro Mango Pudding

Overview

I like pudding, but don’t want to use gelatine slices frequently. I want to find an ingredient that can replace gelatine. I happen to have taro to try, so you might as well try it. Taro itself is high in starch and has a certain consistency. When paired with mango, it has a sweet taste and beautiful color. It has a warm affinity and is full of poetry. The idea is good, but the first time I made it, it failed. I added milk and mango, but the ratio was not right, and it failed to become a solid Bannin. After modifying the ratio of ingredients, I feel it is quite successful. The pudding is soft, glutinous, delicate, sweet and delicious, especially after refrigeration, sprinkle some blueberry jam or mulberry jam, and the taste will be better. Compared with the pudding made with gelatine slices, it is less elastic. This pudding is more suitable for home cooking or making for children. It is healthy and contains no additives.

Tags

• dessert
• home cooking
• afternoon tea
• summer recipes
• students
• mango
• mulberry jam
• taro
• lemon juice

Ingredients

Steps

1. 1 Wash taro

   

2. 2 Peel

   

3. 3 Steamed in the upper drawer

   

4. 4 Prepare all materials

   

5. 5 Steamed taro and diced mango pulp

   

6. 6 Put the taro cubes and mango pulp into a food processor and add an appropriate amount of lemon juice

   

7. 7 Beat into puree

   

8. 8 Put into mold and refrigerate

   

9. 9 Take it out after 1 hour and remove the mold

   

10. 10 Sprinkle some mulberry jam, OK!