Easy Kabocha Pudding in 7 minutes
Baking using ovens takes time and it gets hot in the summer. Plus, I don't like the flavor and the texture of gelatin...
But I still wanted to eat smooth pudding that wouldn't melt at room temperature.
-You don't have to worry about the temperature! They'll come out smooth even over high heat if you keep the lid slightly ajar. Steam escaping a bit is the only thing that would happen.
-You can make this without a food processor. Just mash the kabocha, then add the sugar, egg, then milk in that order and mix well each time, and then strain. Use a mortar or some other similar device to get the leftover bits that are stuck on the strainer. Recipe by Marumatsumama
Easy Kabocha Pudding in 7 minutes
Baking using ovens takes time and it gets hot in the summer. Plus, I don't like the flavor and the texture of gelatin...
But I still wanted to eat smooth pudding that wouldn't melt at room temperature.
-You don't have to worry about the temperature! They'll come out smooth even over high heat if you keep the lid slightly ajar. Steam escaping a bit is the only thing that would happen.
-You can make this without a food processor. Just mash the kabocha, then add the sugar, egg, then milk in that order and mix well each time, and then strain. Use a mortar or some other similar device to get the leftover bits that are stuck on the strainer. Recipe by Marumatsumama
Cooking Instructions
- 1
Peel the kabocha and cut into 3 cm cubes, then boil them. Once they are soft, transfer them to a colander. Turn the heat on for the steamer.
- 2
While the kabocha is still hot, put them in the food processor along with the sugar and the egg, and process until smooth.
- 3
Add the milk and process some more. My food processor is small, so I mix well using a spoon.
- 4
Use the pot and strainer that you used in Step 1 to strain the mixture. If you transfer the mixture to a measuring cup, it will not spill when you are pouring it into the serving cups.
- 5
Once the steamer has started to boil, transfer the filled serving cups into it and steam for 7 minutes on high heat, with a cloth wrapped around the lid (keep it slightly ajar). Then, turn the heat off, cover completely with the lid and let it steam for 10 more minutes.
- 6
Take them out of the steamer. Once they have cooled, top with some maple syrup and chill in the refrigerator, and you are done!
- 7
Pure maple syrup is expensive. We use maple-type syrups, and it still tastes good!
- 8
They'll be good for packed lunches if you use Tupperware to make them. They won't melt at room temperature since they are made by steaming.
- 9
Try [Smooth Black Sesame Pudding in 5 minutes]too
- 10
[Japanese Sweet Potato Pudding in 7 minutes]
https://cookpad.wasmer.app/us/recipes/151631-simple-quick-sweet-potato-pudding-for-autumn
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