Various Delicious and Easy to Make Pumpkin Dishes at Home

Illustration (Freepik)

YOGYAKARTA - Tired of processing yellow squash as only a coconut or coconut milk vegetable? In fact, yellow squash has a natural sweet taste and a soft texture that can easily be used as an ingredient for various dishes. With a little creativity, yellow squash can be a special treat for the family. As for the recipe, don't worry, this article will discuss four popular and easy-to-make yellow squash dishes at home. Keep reading until the end.

4 Pumpkin Yellow Processing

Quoted from various sources, the following are 4 processed yellow pumpkins that can be an inspiration for delicious home-made dishes for the family:

Yellow Pumpkin Donuts

Ingredients:

120 steamed yellow pumpkins 250 gr high protein flour 1 egg 45 gr butter 3 tbsp granulated sugar 40 ml warm water ½ tsp salt 1 tsp instant yeast Fine sugar for topping

How to Make:

Mash the steamed yellow pumpkin with a fork until soft, then set aside. Mix the flour, instant yeast, granulated sugar, and salt in another container, stir well. Add the yellow pumpkin to the flour mixture, stir until mixed. Pour in warm water little by little so that the dough is not too dry. Add the eggs and butter, knead until the dough is elastic. Round the dough, cover with a clean cloth, and let it stand for 30 minutes until it rises. Knead again until elastic. Divide the dough, then let it stand for 15 minutes until it rises. Poke the dough with a mold or finger. Fry in hot oil with a low heat until the top is golden brown. Serve with whipped cream or ice cream.

Ingredients:

500 grams of yellow squash 600 ml of water 4 tablespoons of white sweet condensed milk 2 tablespoons of granulated sugar 2 tablespoons of cornstarch 1 packet of plain agar-agar

How to Make:

Cook the yellow squash until it is ripe, then cut it into pieces. Mix the water, sugar, cornstarch, and sweet condensed milk, stir until dissolved. Mix with the squash and 400 ml of water, then blend until smooth. Pour into a pan and cook over low heat. Add agar-agar, cook until boiling while stirring, then adjust the taste. Pour into molds and let it cool until it is firm. The yellow squash pudding is ready to serve.Pumpkin Marrow Soup

Bubur ingredients:

980 grams of yellow squash 180 grams of rice flour 185 grams of granulated sugar 1/2 teaspoon of salt 1500 ml of coconut milk

Sauce Ingredients:

700 ml of coconut milk 1/2 teaspoon salt 2 leaves of pandan leaves

How to Make:

Peel and cut the yellow squash, then wash it clean. Steam the squash until it is cooked. Mash the squash using a fork. Mix the squash, rice flour, sugar, salt, and coconut milk in a pan, stir well. Cook while stirring until it pops, then turn off the heat. Cook all the ingredients until the broth boils while stirring. Serve the yellow squash marrow porridge with coconut milk broth.

Ingredients:

5 eggs 150-200 grams of granulated sugar 750 grams of steamed yellow pumpkin, mashed 100 grams of wheat flour 100 grams of rice flour 100 ml of thick coconut milk 1 tsp liquid vanilla 1/2 tsp salt

How to Make:

Cook the peeled and diced yellow squash for 20 minutes until tender. Puree until the texture is soft. Beat the eggs and sugar until the sugar dissolves. Add the wheat flour, rice flour, and squash to the egg and sugar mixture little by little while stirring. Add vanilla, salt, and coconut milk. Mix with a low speed mixer until smooth. Pour the batter into a baking pan lined with bread paper and margarine. Bake at 180 degrees Celsius for 45 minutes. Test for readiness with a toothpick, remove, cool, and serve.

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