Recipe of Favorite Easy Macrobiotic Kabocha Squash Pudding

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, easy macrobiotic kabocha squash pudding. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Easy Macrobiotic Kabocha Squash Pudding is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Easy Macrobiotic Kabocha Squash Pudding is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have easy macrobiotic kabocha squash pudding using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Easy Macrobiotic Kabocha Squash Pudding:

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

Steps to make Easy Macrobiotic Kabocha Squash Pudding:

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.

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