A picture of Kabocha Pudding with a Whole Squash.

Kabocha Pudding with a Whole Squash

cookpad.japan @cookpad_jp

I received lots of kabocha squash as a gift.

I microwaved the kabocha for 3 minutes, but it really depends on the size.
I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.
Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

I received lots of kabocha squash as a gift.

I microwaved the kabocha for 3 minutes, but it really depends on the size.
I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.
Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

Kabocha Pudding with a Whole Squash

cookpad.japan @cookpad_jp

I received lots of kabocha squash as a gift.

I microwaved the kabocha for 3 minutes, but it really depends on the size.
I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.
Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

I received lots of kabocha squash as a gift.

I microwaved the kabocha for 3 minutes, but it really depends on the size.
I wanted a really jiggly result, so my ratio was 5 g of gelatin to 320 g of kabocha mixture.
Please adjust the amount of milk according to how much kabocha flesh you have. For uses 1 kabocha squash. Recipe by Kumakwu

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Ingredients

1Kabocha squash (Japanese pumpkin)
12 gramsSugar
220 gramsMilk
5 gramsGelatin

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Steps

1

Microwave the squash, hollow it out, and remove the seeds.
2

Dissolve the sugar in warm milk. Combine with the kabocha flesh, and blend in a blender.
3

Add gelatin and pour the mixture into the hollow kabocha. Chill in the fridge to harden, and serve.

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cookpad.japan @cookpad_jp

on October 02, 2013 16:43

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Keywords

Pudding Kabocha Pumpkin

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