Easy Macrobiotic Kabocha Squash Pudding

Name: Easy Macrobiotic Kabocha Squash Pudding
Cuisine: American
Ingredients: 160 grams ○Kabocha squash; 100 ml ○Soy milk; 3 tbsp ○Beet sugar, oligosaccharide, or maple syrup; 1 tbsp ○Kudzu powder; 1 pinch ○Salt; 1 1/2 grams ●Powdered kanten; 3 tbsp ●Water; 1/2 stalk or a few drops Vanilla beans or vanilla essence; 1 Steamed azuki beans (optional); 1 Steamed kabocha squash skin; 1 Or, kabocha squash seeds; 1 Kinako

cookpad.japan @cookpad_jp

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.

Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould. Recipe by moriam

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.

Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould. Recipe by moriam

cookpad.japan @cookpad_jp

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.

Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould. Recipe by moriam

My daughter was nagging me for a snack, so I had to put something together in a flash. And thus this recipe was born.

Using the listed ingredient quantities, I was able to make enough pudding to fill one jelly mould. Recipe by moriam

Saved

Ingredients

160 grams○Kabocha squash
100 ml○Soy milk
3 tbsp○Beet sugar, oligosaccharide, or maple syrup
1 tbsp○Kudzu powder
1 pinch○Salt
1 1/2 grams●Powdered kanten
3 tbsp●Water
1/2 stalkor a few drops Vanilla beans or vanilla essence
1Steamed azuki beans (optional)
1Steamed kabocha squash skin
1Or, kabocha squash seeds
1Kinako

Saved

Steps

1

Steam the kabocha squash, peel the skin, and put into a food processor. (I peeled it this time 'round for the sake of the photos, but you can also use unpeeled kabocha. It will result in a pudding with a slightly rougher texture, but it's still delicious.)
2

Combine all ○ ingredients in a food processor and blend.
3

Now put all the ● ingredients into a small pan. Bring to a boil, and simmer for 1 minute (to eliminate the grainy texture of kanten).
4

Add the kanten mixture from Step 3 to the Step 2 blended kabocha mixture, and also add the vanilla beans (if using). Bring it to the boil again and let simmer for 2 and a half minutes until thick and smooth. (The mixture will thicken as a result of heating the kudzu flour.)
5

Turn the heat off and let it cool down slightly (if you're using vanilla essence instead of vanilla beans, add it at this point). Pour into a mold and chill in the fridge for an hour.
6

Remove from the mold and slice. Decorate with toppings of your choice. (Here, I used adzuki beans that I already had steamed. They're unsweetened, but still go great with the pudding).
7

Also check out my "Macrobiotic Pumpkin Potage and Curry for Kids" []. I always have this up my sleeve for when I'm stuck for something to make.