排 · Renew · tonic
Fresh-Milk Pumpkin Custard
鲜奶南瓜羹
鲜奶南瓜羹
Serves
3
Time
35 min
For
All phases
Po Po sayswhy we make this
“A gentle dessert that suits any week of the month. The pumpkin colour alone lifts a long postpartum day. Use oat milk for a dairy-free version.”
Ingredients · 材料
At SeeWoo · Wing Yip
300g
Pumpkin (kabocha) 南瓜
kabocha or butternut, peeled and cubed
300ml
Fresh milk (or oat milk) 鲜奶
fresh milk, oat milk, or evaporated milk
20g, to taste
Rock sugar 冰糖
Method · 做法
1
Steam the pumpkin cubes for 12 to 15 minutes until very soft.
2
Blend the steamed pumpkin until smooth.
3
Transfer to a saucepan. Stir in the milk over low heat. Do not boil; just warm to a gentle steam.
4
Add rock sugar, stir to dissolve.
5
Serve warm in a small bowl.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.