Kabocha Squash Pudding for Halloween

Name: Kabocha Squash Pudding for Halloween
Cuisine: American
Ingredients: 350 grams Kabocha squash (remove seeds); 300 ml Milk or soy milk; 1 Egg; 45 grams Sugar; 1 small amount Vanilla extract; 5 grams Gelatin powder; 2 tbsp Water

cookpad.japan @cookpad_jp

I made this dish because I had some leftover kabocha.

Both the strainer or the blender would work well. Personally, I recommend using a strainer even though it requires a bit more work. It looks better if you remove bubbles that may appear on the surface after being poured into individual cups. For the portions are approximate. Recipe by Taochan1

I made this dish because I had some leftover kabocha.

cookpad.japan @cookpad_jp

I made this dish because I had some leftover kabocha.

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Ingredients

350 gramsKabocha squash (remove seeds)
300 mlMilk or soy milk
1Egg
45 gramsSugar
1 smallamount Vanilla extract
5 gramsGelatin powder
2 tbspWater

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Steps

1

Soak the gelatin powder in the water.
2

Peel the skin of the kabocha. Cut into bite size pieces, wrap in plastic wrap, and microwave until a bamboo skewer easily pierces through.
3

Strain the kabocha or put it in a blender and blend until smooth.
4

Whisk an egg in a bowl. Warm the milk and sugar in a saucepan, being careful not to let it come to a boil, and dissolve the sugar.
5

Add the ingredients from Step 4 to the mixed egg and mix well. Add the kabocha and mix well.
6

Microwave the vanilla extract and soaked gelatin powder until warm. Once the powder has dissolved, mix it into the ingredients from Step 5.
7

Pour into individual cups as you strain with a tea strainer or a colander. This step should catch any bubbles that may appear. Put the cups in the refrigerator and chill until firm.
8

If you use a tea strainer, it may catch a lot of chunks. It will be smoother if you strain it again, but it is also tasty to leave some chunks.
9

It's ready to serve once chilled and firm!