Recipe of Appetizing Easy Macrobiotic Kabocha Squash Pudding

Easy Macrobiotic Kabocha Squash Pudding Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Kabocha melts in your mouth. yummy!!! Pumpkin Pudding Recipe (Easy and Delicious Halloween Dessert)

Here is the best “Easy Macrobiotic Kabocha Squash Pudding” recipe we have found so far. This will be really delicious.

Ingredients of Easy Macrobiotic Kabocha Squash Pudding

1. Make ready 160 grams of ○Kabocha squash.
2. It’s 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. It’s 1 1/2 grams of ●Powdered kanten.
7. Make ready 3 tbsp of ●Water.
8. Prepare 1/2 stalk of or a few drops Vanilla beans or vanilla essence.
9. Prepare 1 of Steamed azuki beans (optional).
10. You need 1 of Steamed kabocha squash skin.
11. Prepare 1 of Or, kabocha squash seeds.
12. Prepare 1 of Kinako.

By the way, Japanese This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness.Yeah, I randomly realized one day how easy it was.Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.

Easy Macrobiotic Kabocha Squash Pudding step by step

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..

This is a standard macrobiotic recipe.An easy roasted kabocha squash soup that yields a well-balanced, hearty, creamy soup that is garlicky.Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku.

This roasted kabocha squash is the perfect side.Made with low carb, high fiber kabocha squash and a hint of Kabocha squash is one of my favorite winter squashes.Kabocha squash, otherwise known as the Japanese pumpkin, is a green winter squash from the Cucurbita maxima family.Rinse the beans and remove any broken ones.Heat in a pot with a lid filled with water three times the amount of the beans.