Pumpkin Taro Baked Custard

Delicious, creamy, and nutritious.

Senny

2 min read

Peel the pumpkin and taro, then steam them until tender.
Mash the taro with 10ml skim milk and purple sweet potato powder (if using).
Mash the pumpkin and use kitchen paper towels to absorb excess moisture if needed.
Mix the pumpkin puree with oats evenly.
Place the pumpkin mixture into molds and press into tart-like shapes.
Spread the taro paste evenly into the pumpkin tart shells.
Mix the egg, remaining skim milk, and zero-calorie sugar together, strain, and pour into the pumpkin shells.
Cover with aluminum foil and bake in an air fryer at 170°C for 30 minutes.
Turn the mold upside down and bake at 180°C for another 15 minutes. If it's difficult to remove from the mold, you can eat it directly without removing.

Ensure the pumpkin and taro are fully steamed to make mashing easier.
Straining the custard mixture will result in a smoother texture.
Adjust the baking time and temperature according to personal preference and equipment.

👉🏻✨BENEFITS

Pumpkin Taro Baked Custard is not only delicious but also offers various health benefits. Pumpkin is rich in vitamin A and fiber, which helps protect the gastric mucosa and promote digestion. Taro paste and custard provide abundant protein and calcium, contributing to bone health.

✨NUTRITIONAL ASPECTS:

Pumpkin: Rich in vitamins A, C, and fiber, which help boost immunity and digestion.
Taro: High in dietary fiber and potassium, which help regulate blood pressure and improve gut health.
Egg: A source of high-quality protein and rich in vitamins and minerals.
Milk: Rich in calcium and vitamin D, which contribute to bone health.