Step-by-Step Guide to Make Super Quick Macrobiotic Recipe Kabocha Squash Pudding

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Macrobiotic Recipe Kabocha Squash Pudding. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Recipe Kabocha Squash Pudding Recipe. Great recipe for Easy Macrobiotic Kabocha Squash Pudding. My daughter was nagging me for a snack, so I had to put something together in a flash.

You can have Macrobiotic Recipe Kabocha Squash Pudding using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Macrobiotic Recipe Kabocha Squash Pudding

1. Make ready 100 grams of Kabocha squash.
2. It’s 160 ml of Soy milk.
3. Prepare 30 ml of Maple syrup.
4. It’s 1/2 tsp of Powdered kanten.
5. Take 1/2 tsp of Kudzu flour (arrowroot flour).

It's troublesome to peel the skin of the kabocha squash,.Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.When cooked through, drain off the water.Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.

Macrobiotic Recipe Kabocha Squash Pudding step by step

1. Cut the kabocha squash into pieces, and microwave to soften..
2. When it becomes soft, mash with a masher..
3. Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix..
4. When mixed, turn on the heat to medium. Simmer until it starts to boil gently while stirring occasionally..
5. When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat..
6. Wet the pan with water, and pour in the Step 5 mixture. When cooled, let it chill in the fridge for about 2 hours to harden..
7. Cut into pieces of your desired size..

I got a hint from a macrobiotic sweets book I read at a book store.I made the recipe easier and not too sweet.But it's still got that natural sweetness from the kabocha squash.

I got a hint from a macrobiotic sweets book I read at a book store.I made the recipe easier and not too sweet.But it's still got that natural sweetness from the kabocha squash.It's troublesome to peel the skin of the kabocha squash, so I just mashed it with the skin left on.The skin leaves. [Jump to recipe] A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead.