Macrobiotic Recipe Kabocha Squash Pudding
Macrobiotic Recipe Kabocha Squash Pudding

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, macrobiotic recipe kabocha squash pudding. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Macrobiotic Recipe Kabocha Squash Pudding is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Macrobiotic Recipe Kabocha Squash Pudding is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook macrobiotic recipe kabocha squash pudding using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Macrobiotic Recipe Kabocha Squash Pudding:
  1. Get 100 grams Kabocha squash
  2. Make ready 160 ml Soy milk
  3. Take 30 ml Maple syrup
  4. Make ready 1/2 tsp Powdered kanten
  5. Take 1/2 tsp Kudzu flour (arrowroot flour)
Instructions to make Macrobiotic Recipe Kabocha Squash Pudding:
  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.

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