Let’s Cooking, it is Louise, welcome to our cooking learning blog. In this special moment, I will show you a way to prepare a special dish, macrobiotic recipe kabocha squash pudding. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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.) Combine all ○ ingredients in a food processor and blend. Macrobiotic Recipe Kabocha Squash Pudding I got a hint from a macrobiotic sweets book I read at a book store. I made the recipe easier and not too sweet.
Macrobiotic Recipe Kabocha Squash Pudding is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Macrobiotic Recipe Kabocha Squash Pudding is something which I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook macrobiotic recipe kabocha squash pudding using 5 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Macrobiotic Recipe Kabocha Squash Pudding:
- Prepare 100 grams Kabocha squash
- Make ready 160 ml Soy milk
- Get 30 ml Maple syrup
- Make ready 1/2 tsp Powdered kanten
- Prepare 1/2 tsp Kudzu flour (arrowroot flour)
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. Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
Steps to make Macrobiotic Recipe Kabocha Squash Pudding:
- Cut the kabocha squash into pieces, and microwave to soften.
- When it becomes soft, mash with a masher.
- Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.
- When mixed, turn on the heat to medium. Simmer until it starts to boil gently while stirring occasionally.
- When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.
- 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.
- Cut into pieces of your desired size.
Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt. Pour the remaining soy milk into a pot, and sprinkle in the kanten powder. 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.
So that’s going to wrap it up with this special food macrobiotic recipe kabocha squash pudding recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
