Kuma's limit cafeteria Time required : 30minutes
- (A) millet sugar : 2 tablespoons
- (A) natural sweetener : 2 tablespoons
- (A) water : 1/2 tbsp
- pumpkin : 200g (net)
- natural sweetener : 20g
- (B) milk : 200ml
- (B) Egg : 2 pieces
- (B) vanilla essence : 2-3 drops
- (B) Rum : 大さじ1
make caramel sauce
Mix (A) in a small pot and heat over medium heat while shaking the pot.
When it becomes a caramel color, turn off the heat, let it cool slightly, and spread it out in the pot of the rice cooker.
heat the pumpkin
Remove the seeds and guts from the pumpkin, peel off the skin and cut into bite-sized pieces.
Place in a heat-resistant bowl, cover loosely with plastic wrap, and heat in a 600W microwave oven for about 3 minutes.
crush the pumpkin
While the pumpkin is hot, add natural sweetener and mash it.
make dough and cook
Put (B) and 3 in a mixer and mix.
Pour into the pot of the rice cooker from step 1 and cook in normal mode.
If you stick a toothpick into the dough and it doesn't stick, use a rubber spatula to remove it from the pot.
Remove to a plate and cut into pieces to complete.
・You don't need to add hot water, etc., as this is a material that is less likely to burn than regular caramel sauce.
・Because you need 200g of pumpkin with the skin, seeds and cotton removed, it is better to use a slightly larger one.
・If the pumpkin is hard, add more heating time in the microwave.
・If you want to stick to the texture, you can strain it before putting it in the mixer.
・The mixer can be replaced with a blender.
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