Pumpkin Jelly

Ingredients:
450g pumpkin
1/3 cup water
1 tbsp chia seeds
500ml water
2 1/2 tsp agar-agar powder
7 tbsp honey
2 tbsp lemon juice

Methods:

1. Clean, peel and deseed pumpkin, cut into slices and steam until soft.
2. Hand puree pumpkin with 1/3 cup water until smooth, or use a blender to blend.
3. Add 500ml water into a pot with agar-agar powder.  Boil at medium heat and stir with a hand whisk.  Add honey, lemon juice and chia seeds and continue to stir for about 1 minute.
4. Pour pumpkin puree into agar-agar mixture in (3) and keep stirring for another 2 minutes, and off the heat.
5. Pour pumpkin mixture into desired mould and chill for at least 2 hours or until the jelly sets before serving.

This recipe is adapted from Ann Low with slight adjustment.