Easy Macrobiotic Kabocha Squash Pudding.
You can cook Easy Macrobiotic Kabocha Squash Pudding using 12 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Easy Macrobiotic Kabocha Squash Pudding
- Prepare 160 grams of ○Kabocha squash.
- You need 100 ml of ○Soy milk.
- You need 3 tbsp of ○Beet sugar, oligosaccharide, or maple syrup.
- It’s 1 tbsp of ○Kudzu powder.
- Prepare 1 pinch of ○Salt.
- It’s 1 1/2 grams of ●Powdered kanten.
- It’s 3 tbsp of ●Water.
- You need 1/2 stalk of or a few drops Vanilla beans or vanilla essence.
- It’s 1 of Steamed azuki beans (optional).
- It’s 1 of Steamed kabocha squash skin.
- It’s 1 of Or, kabocha squash seeds.
- You need 1 of Kinako.
Easy Macrobiotic Kabocha Squash Pudding instructions
- 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.).
- Combine all ○ ingredients in a food processor and blend..
- 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)..
- 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.).
- 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..
- 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)..
- 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..