Kabocha Squash Pudding for Halloween

Name: Kabocha Squash Pudding for Halloween
Cuisine: American
Ingredients: 300 grams Kabocha, peeled and de-seeded; 200 grams Firm tofu; 40 grams Kudzu starch; 50 ml Water; 100 ml Maple syrup; 1 dash Salt; 1 pinch Vanilla essence, cinnamon powder

cookpad.japan @cookpad_jp

I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

The kabocha with skin and seeds attached should weigh about 400 g. Recipe by Saikomame

I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

The kabocha with skin and seeds attached should weigh about 400 g. Recipe by Saikomame

cookpad.japan @cookpad_jp

I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

The kabocha with skin and seeds attached should weigh about 400 g. Recipe by Saikomame

I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

The kabocha with skin and seeds attached should weigh about 400 g. Recipe by Saikomame

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Ingredients

300 gramsKabocha, peeled and de-seeded
200 gramsFirm tofu
40 gramsKudzu starch
50 mlWater
100 mlMaple syrup
1 dashSalt
1 pinchVanilla essence, cinnamon powder

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Steps

1

Steam, boil or microwave the kabocha to soften. Remove the skin and seeds. You should be left with approx. 300 g kabocha flesh. *The kabocha should weigh approx. 400 g (before peeling).
2

Once cooled, puree the kabocha in a food processor. Add the tofu and blend. Dissolve the kudzu starch in the amount of water listed, and set aside.
3

Transfer the kabocha mixture to a saucepan, add a pinch of salt, maple syrup and dissolved kudzu starch, and mix.
4

Turn on the heat, and mix well until it thickens, making sure that it doesn't burn or become lumpy. Add vanilla, cinnamon, or any flavorings of your choice. Mix well, and remove from heat.
5

Pour into a mold and chill. Once chilled, it's finished.