Banana Mugwort Tofu Pudding (Banana Ssuk Dubu Pudding)

Photo: Korea Ministry of Food and Drug Safety

Banana Mugwort Tofu Pudding (Banana Ssuk Dubu Pudding)

Name: Banana Mugwort Tofu Pudding (Banana Ssuk Dubu Pudding)
Cuisine: South Korea
Ingredients: 30 g white kidney beans (30g); 140 g tofu (140g); 40 g milk (40g); 50 g oligosaccharide syrup (50g); banana (1 pc); 1 g mugwort powder (ssuk) (1g); 2 g almonds (2g)

바나나 쑥두부푸딩

Dessert

DessertsCourse

483kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Banana Mugwort Tofu Pudding (Banana Ssuk Dubu Pudding)

Not spicyVegetarianGluten-freeContains: dairy, soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

white kidney beans흰강낭콩(30g)
30 g
tofu두부(140g)
140 g
milk우유(40g)
40 g
oligosaccharide syrup올리고당(50g)
50 g
banana바나나(1 pc)
mugwort powder (ssuk)쑥 파우더(1g)
1 g
almonds아몬드(2g)
2 g

Nutrition per serving

483kcal

61.7gCarbs

22.4gProtein

16.3gFat

70.6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Soak the white kidney beans in water for 8 hours, drain, and boil in boiling water for 20 minutes.
Briefly blanch the tofu in boiling water and drain.
Blend the blanched tofu, boiled white kidney beans, milk, oligosaccharide syrup, and half of the banana in a blender until smooth.
Blend the blanched tofu, boiled white kidney beans, milk, oligosaccharide syrup, and half of the banana in a blender until smooth.
Cut the remaining banana into bite-size pieces and place on top of the pudding with the almonds.

💡 TipThe fragrant aroma of mugwort and the sweetness of the banana make a healthy dessert.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.