Step-by-Step Guide to Cook Speedy Easy Macrobiotic Kabocha Squash Pudding

Hey everyone, welcome to my recipe site. Today I will show you how to prepare a special dish, Easy Macrobiotic Kabocha Squash Pudding. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Easy Macrobiotic Kabocha Squash Pudding Recipe. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.

You can have 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. Take 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. You need 1 tbsp of ○Kudzu powder.
5. It’s 1 pinch of ○Salt.
6. Make ready 1 1/2 grams of ●Powdered kanten.
7. Take 3 tbsp of ●Water.
8. It’s 1/2 stalk of or a few drops Vanilla beans or vanilla essence.
9. Take 1 of Steamed azuki beans (optional).
10. You need 1 of Steamed kabocha squash skin.
11. Make ready 1 of Or, kabocha squash seeds.
12. You need 1 of Kinako.

Made with low carb, high fiber kabocha squash and a hint of sweetness from maple syrup and cinnamon.Kabocha squash is one of my favorite winter squashes.It's sweet yet savory and honestly the perfect addition to a wide variety of recipes!Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.

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..

Kabocha squash, otherwise known as the Japanese pumpkin, is a green winter squash from the Cucurbita maxima family.It needs room for the vine to spread out and space for the squash to bloom and develop.This roasted kabocha squash is the perfect side.

If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.I love putting grains in my salad.It turns a light side dish into a hearty main course.This Oven Roasted Kabocha Squash with Peanut Sauce is an easy, healthy side dish that is Great recipe for Macrobiotic Adzuki Beans & Kabocha Squash.It's delicious and nutritious when prepared this simple way!