Easy Macrobiotic Kabocha Squash Pudding. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to. Kabocha (Japanese Pumpkin)/ Squash that mom makes twice a week.

Kabocha squash is delicious and good for you—and much easier to cook than it looks! Who said bread pudding has to be for dessert? I love to serve this for brunch or dinner when I want something hearty and a. You can have Easy Macrobiotic Kabocha Squash Pudding using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Macrobiotic Kabocha Squash Pudding

  1. It’s 160 grams of ○Kabocha squash.
  2. You need 100 ml of ○Soy milk.
  3. It’s 3 tbsp of ○Beet sugar, oligosaccharide, or maple syrup.
  4. It’s 1 tbsp of ○Kudzu powder.
  5. It’s 1 pinch of ○Salt.
  6. You need 1 1/2 grams of ●Powdered kanten.
  7. It’s 3 tbsp of ●Water.
  8. You need 1/2 stalk of or a few drops Vanilla beans or vanilla essence.
  9. Prepare 1 of Steamed azuki beans (optional).
  10. Prepare 1 of Steamed kabocha squash skin.
  11. It’s 1 of Or, kabocha squash seeds.
  12. Prepare 1 of Kinako.

This roasted kabocha squash is the perfect side. Made with low carb, high fiber kabocha squash and a hint of If you try this roasted kabocha squash recipe please be sure to leave a comment and star rating letting us Popular Posts. Amazing, naturally sweet and healthy roasted kabocha squash pudding that is good for dessert, snack, or breakfast. Kabocha is a hard, squat squash that can range in skin colors from dark green to bright orange.

Easy Macrobiotic Kabocha Squash Pudding instructions

  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..

It has the texture of a sweet potato and pumpkin hypbrid and an amazingly sweet. It's delicious and nutritious when prepared this simple way! Today I thought I'd chat about how to handle Kabocha squash (a Japanese pumpkin). If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even. Place kabocha squash wedges cut-side up in a baking pan.

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