Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave. Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and flavor is akin When picking out the perfect kabocha squash, the two most important factors to consider are color I had not cooked kabocha in a while and made a mess as well as getting a cut on my finger…. To pick a good kabocha squash at the store, look for one that is firm and has a deep-colored green rind.
Kabocha squash is one of my favorite winter squashes. It's sweet yet savory and honestly the perfect addition to a wide variety of recipes! The best and easiest way to cook spaghetti squash in the microwave, with a bonus tip for much easier cutting and cleaning too! You can have Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave
- You need of (Pudding mixture).
- You need 400 grams of Kabocha squash.
- Prepare 200 ml of Milk.
- It’s 50 grams of Sugar.
- Prepare 2 tbsp of Honey.
- Prepare 1 of few shakes Cinnamon.
- You need 2 of or 3 drops Vanilla extract.
- It’s 50 ml of ☆Water.
- It’s 5 grams of ☆Gelatin.
- It’s of (Caramel sauce).
- It’s 4 tsp of ★Sugar.
- It’s 1 tsp of ★Water.
- Prepare 3 tsp of Water or hot water.
Once the squash is cut in half and you've scooped out the seeds, just flip it upside down in a baking dish, fill it with about an inch of water, and microwave until soft. Put squash pieces in a steamer basket and place, covered, over the boiling water. Add milk and sugar in the saucepan (which you made the caramel), then heat until warm. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside.
Rich and Thick Kabocha Squash Pudding Easy to Make in a Microwave instructions
- Combine the ☆ ingredients, and soak the gelatin in water..
- Cut the kabocha squash into small pieces, and place in a silicone steamer or a heatproof dish, then microwave to soften..
- Transfer the softened kabocha squash into a bowl, and mash. (When you want to strain really well, use a blender. I didn't use it this time.).
- Add sugar and honey to the milk, microwave briefly, then mix well..
- Add the Step 3 kabocha squash to Step 4, and mix. Sprinkle cinnamon and vanilla extract..
- Add the Step 1 gelatin to the bowl, and mix. If the gelatin is hard, microwave for a few seconds, then add to the bowl..
- Pour the mixture into the cups, and harden in the fridge..
- Now make the caramel sauce. Since you will pour it on top, the sauce is made thin. Add the ★ ingredients in a heatproof dish, and microwave for about 5 minutes..
- When the mixture browns, add the water (hot water), and mix. Add 1 teaspoon first, then add the remaining. Please be careful because it splatters..
- When the pudding mixture has almost hardened, pour the caramel sauce on top..
First off, make sure the squash fits in your Instant Pot! Kabocha squash has endless savory and sweet applications and takes well to a plethora of cooking methods. Simmer It: When cooked slowly in a. Kabocha Squash is a Japanese variety of winter squash that is becoming very popular these days, and seemingly, much easier to find. They have a round squat shape with a hard, knobby exterior, and rich dark green skin.