Easy Macrobiotic Kabocha Squash Pudding.

Easy Macrobiotic Kabocha Squash Pudding very diverse and own ideal taste that unique. Several types of Easy Macrobiotic Kabocha Squash Pudding recipes are also adequate simple to process and do not take long. Even though not everybody likes Easy Macrobiotic Kabocha Squash Pudding food, now few people are get attached and like the sundry Easy Macrobiotic Kabocha Squash Pudding foods available. This can be seen of the number of restaurants that prepare Easy Macrobiotic Kabocha Squash Pudding as one of the dishes. You can cook Easy Macrobiotic Kabocha Squash Pudding using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Easy Macrobiotic Kabocha Squash Pudding

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

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..

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