AI-generated imageSteamed Kabocha Pumpkin Yanggaeng, 12 Squares
Korean-style agar sweet made with steamed kabocha rather than red bean paste. Add about two hours of refrigeration beyond active cooking time.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash, halve and deseed the pumpkin. Steam until completely soft, let cool, peel and weigh out 350 g flesh.
- 02
Mash with a fork, pressing through a sieve if fibrous chunks remain.
- 03
Mix 10 g agar into 350 mL cold water; stir and heat to a simmer until fully dissolved.
- 04
Add 350 g pumpkin, 50 g sugar and 2 g salt; stir and simmer gently until hot and homogeneous without scorching.
- 05
Pour into a heatproof dish; let steam subside briefly and refrigerate promptly for about two hours until fully set.
- 06
Cut the set confection into 12 pieces for four servings; refrigerate leftovers covered and eat promptly.
Helpful source links
Before you cook
Avoid burns from hot agar. Deseed and fully cook pumpkin. Chill finished food promptly and check packaged ingredient labels for allergen cross-contact.
Allergens: 포장 한천 제품의 알레르겐 교차접촉 표시 확인
Image & source credits
AI-generated image.
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