I have to thank Ann for this inspiration! I've made Vitagen Pudding using vitagen and agar agar powder previously but I've never thought of adding pumpkin to agar agar to make a refreshing snack.
I adapted Ann's recipe by replacing water with soya milk to make a Pumpkin Soya Jelly. Love the bright and inviting colour!
Pumpkin Soya Jelly
adapted from Anncoo Journal
(my notes in red below)
450g pumpkin, steamed and mashed
1/3 cup water (I replaced with soya milk)
1 tbspn black chia seeds (optional)
500ml water (I replaced with soya milk)
2 1/2 tsp agar agar powder
7 tbspn honey
2 tbspn lemon juice
1. Clean pumpkin and desseed. Cut to wedges and steam pumpkin with skin on for about 15 minutes or till pumpkin becomes soft. Remove pumpkin flesh from skin with a spoon. Then hand puree pumpkin with 1/3 cup water to smooth.
(I deseed pumpkin and removed pumpkin skin, cubed the pumpkin flesh and steam till soft. Then hand puree pumpkin flesh with 1/3 cup soya milk till smooth)
2. Add 500ml water into a pot with agar agar powder. Boil at medium heat and stir with a hand whisk. Add honey, lemon juice and black chia seeds and continue to stir for about 1 minute. (I replaced water with soya milk)
3. Pour pumpkin puree into honey liquid and keep stirring for another 2 minutes and turn off the heat.
4. Pour pumpkin mixture into desired mould and chill for at least 2 hours before serving.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
I'm also linking to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.