Rose Pudding Kumquat Tea

I wonder if you have ever had Rose Pudding Kumquat Tea? If you haven't tried it, you can try it yourself after I introduce it to you.

Rose Pudding Kumquat Tea

Melamine has touched the nerves of dietary health. Using soy milk instead of milk, it looks the same as custard pudding, but it has an extraordinary taste and is more importantly safe to eat. This dessert is definitely good news for those who are allergic to milk or eggs.

Take a sip, it’s smooth, sweet, warm and mellow... From my mother’s smile, I suddenly understand what it means to have a thousand flavors.

I know that no matter whether you give money to your parents or send gifts to express your feelings... what is precious is that grateful heart.

Ingredients for Rose Pudding Kumquat Tea

300ml multi-grain soy milk, 50g pumpkin puree, 15g fish gelatin powder, 35g brown sugar, 3 dried roses, 1 kumquat

How to make rose pudding kumquat tea

1. Put the grain soy milk and pumpkin puree into a blender and blend well;

2. Bring brown sugar and 80ml cold water to a boil over medium heat and let cool;

3. Boil gelatin powder and 50ml cold water over high heat until it turns into mucus;

4. Mix 1, 2, 3, cook over medium heat until smoke appears, then turn off the heat;

5.4 Sieve twice and pour into the mold;

6. After cooling, put it in the refrigerator for 2-3 hours until it solidifies;

7. Soak the dried roses in 300ml boiling water and simmer for 10 minutes. When the color of the tea gradually thickens, decant it and set aside.

8. After removing the pudding from the mold, cut it into small pieces about 2 cm in size, pour rose tea on it, and add kumquats.