Sweet Pumpkin Yanggeng recipe - ingredients, nutrition and when to eat it
This traditional dessert sets the smooth sweetness of kabocha squash and the nutty flavor of sweet red bean paste with agar-agar.
This traditional dessert sets the smooth sweetness of kabocha squash and the nutty flavor of sweet red bean paste with agar-agar. Chilled until cool, it develops the pleasantly chewy texture of yanggeng, making it lovely for an afternoon snack or after-dinner dessert.
Snacks & desserts · 35 minutes to cook
Tips: Adjust the amount of water by about 10 ml depending on how moist the kabocha squash is.
Tips: Keep stirring the bottom of the pot with a spatula while it boils so the agar-agar does not stick.
Tips: Let it cool completely before cutting for clean, neat edges.
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Ingredients (1 serving)
- Kabocha Squash — 100 g
- Cooked Red Beans — 35 g
- Agar Powder — 1.5 g
- Sugar — 12 g
- Water — 70 ml