Very fragrant and smooth papaya pudding

1

Peel and core the papaya, cut into slices, place it in a large bowl without water, put water in the pan, and steam for 30 minutes over water.

2

Pick up the papaya, add 30G of milk, put it in the cooking machine and break it.

3

After soaking the geldine tablets in milk until soft, put them in the microwave and heat them for 30 seconds. Use the warmth of the milk to melt the geldine tablets.

4

Mixing steps 2 and 3, and filter into a silica gel container with a sieve. Refrigerate for more than 2 hours and can be removed.

5

If you don't like sweetness, you can dice the pudding, add appropriate amount of milk and light cream to eat it to make it more fragrant!

Hint: 1. Steamed papaya is very fragrant and sweet, so no sugar was added in the recipe due to the large proportion of papaya. The finished product is not sweet, although the papaya flavor is quite rich; it can be eaten mixed with a little heavy cream and jam. If you prefer to eat the pudding on its own, you can add an appropriate amount of sugar in step 2 and blend it together. 2. Not every household blender can blend the papaya very finely, so straining is essential to ensure the pudding is silky smooth. 3. Pudding made with gelatin sheets does not keep well and must be eaten while cold; it will melt if left at room temperature for too long, which is a downside. If possible, you can buy konjac powder or jelly powder extracted from seaweed. Do not buy cheap jelly powder, nor do I recommend using gelatin powder or agar. Pudding made with konjac powder will be firmer and chewier, and it will not melt at room temperature—something gelatin sheets cannot achieve as they only make soft, smooth pudding.