Macrobiotic Kabocha Squash Pudding

Name: Macrobiotic Kabocha Squash Pudding
Cuisine: American
Ingredients: 380 grams Kabocha squash (skin, fibrous strands, and seeds removed); 380 grams Unprocessed soy milk; 3 tbsp Maple syrup; 1 tbsp Light brown sugar; 1 pinch Salt; 1 1/2 grams Kanten powder

cookpad.japan @cookpad_jp

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this.

Recipe by Pkmaron

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this.

Recipe by Pkmaron

cookpad.japan @cookpad_jp

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this.

Recipe by Pkmaron

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this.

Recipe by Pkmaron

Saved

Ingredients

380 gramsKabocha squash (skin, fibrous strands, and seeds removed)
380 gramsUnprocessed soy milk
3 tbspMaple syrup
1 tbspLight brown sugar
1 pinchSalt
1 1/2 gramsKanten powder

Saved

Steps

1

Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
2

When cooked through, drain off the water. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
3

Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
4

Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves. Do not bring to a full boil.
5

Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
6

Pour into whatever containers you like, and chill in the fridge.