Ingredients
- 2 1/2 fruit flavoured lecithin
- 475 ml vanilla soy milk
- 34 gr mirin (unsalted)
- 22 gr brown rice syrup
- 1 gr nutmeg
- 1 gr vanilla extract
Steam squash for 20 minutes or till soft. Drain & let cool for 5 minutes. Transfer to a blender, add remaining ingredients & blend till smooth. Refrigerate for 30 minutes.
