Pumpkin Soya Jelly

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)

Ingredients:

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

Method:

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.

Do link back to LY's Kitchen Ventures if you have used any information published in this blog.